Martha Stewart Beef-and-Potato Burritos

Martha Stewart Beef-and-Potato Burritos are a quick, easy dinner made with ground beef, golden diced potato and warm flour tortillas, ready in 30 minutes. They're an easy weeknight dinner for busy evenings, game day or a casual family night, and the filling cooks in one skillet.

Brown the diced potato in oil for a full 6 minutes before the beef goes in, so it gets golden and crisp at the edges. Skip that and the potato steams soft inside the sauce and turns mushy.

Martha uses potato to stretch the beef, and 3/4 pound of ground beef feeds four people that way. She also simmers the tomatoes, cumin and paprika until the liquid is gone, so the filling stays thick and the tortillas don't tear.

Martha Stewart Beef-and-Potato Burritos

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking timeminutes

Calories

620

kcal

Crisp potato and browned beef cook down with tomatoes and spices into a thick, scoopable filling. Quickly toasted tortillas wrap it with cool sour cream, crunchy lettuce and melty cheese.

Ingredients

• 1 large baking potato
  

• 2 tablespoons vegetable oil, such as safflower
  

• 3/4 pound ground beef
  

• 1 onion, chopped
  

• 1 jalapeno chile, finely chopped
  

• 1 can (14 ounces) chopped tomatoes with juice
  

• 1 1/2 teaspoons ground cumin
  

• 2 teaspoons paprika
  

• Coarse salt
  

• 4 flour tortillas (10-inch)
  

• 1/4 cup sour cream
  

• 1/2 head iceberg lettuce, shredded
  

• 1/4 cup grated Monterey Jack
  

• 1/4 cup fresh cilantro (optional)
  

• 1 lime, plus wedges for garnish
  

• Lime wedges, for garnish
  

Directions

• Brown the potato: Peel the potato and cut it into 1/2-inch dice, then heat the oil in a large saucepan over medium heat. Add the potato and cook, stirring occasionally, for about 6 minutes until golden brown.
• Cook the beef: Add the ground beef, chopped onion and finely chopped jalapeno to the saucepan. Cook for about 4 minutes, breaking up the meat with a spoon, until the beef is thoroughly browned.
• Simmer the filling: Stir in the chopped tomatoes with their juice, cumin, paprika and 1 teaspoon coarse salt. Cook for about 6 minutes until the liquid has evaporated and the mixture looks thick.
• Warm the tortillas: Heat the tortillas one at a time in a dry skillet over medium-high heat. Turn each once and pull it off after about 10 seconds, when it is lightly browned.
• Fill the burritos: Layer each tortilla with sour cream, shredded lettuce, the beef mixture, grated Monterey Jack and cilantro if you like, leaving space on the bottom and sides. Then squeeze the lime juice over the top.
• Fold and serve: Fold the bottom upward so it covers the filling by 2 inches. Fold in each side to overlap and leave the top end open, then serve with extra lime wedges.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

How can I make these burritos less spicy?

Remove the ribs and seeds from the jalapeno before you chop it, since that is where most of the heat sits. You can also leave the jalapeno out and the paprika and cumin will still give the beef plenty of flavor.

Can I make the beef and potato filling ahead of time?

Yes, cook the filling up to 3 days ahead and keep it in an airtight container in the fridge. Reheat it in a skillet over medium heat for a few minutes, then warm the tortillas and assemble right before serving.

How do I store and reheat leftover burritos?

Wrap assembled burritos tightly in foil and refrigerate for up to 2 days, though the lettuce will wilt. For the best results, store the filling and toppings separately and build fresh burritos when you reheat.

Can I use a different meat or cheese?

Ground turkey or ground pork both work in the same amount, and you cook them the same way until browned. For cheese, cheddar or pepper jack melts well and replaces the Monterey Jack one for one.

What is the most common mistake with these burritos?

Overfilling the tortilla is the big one, because it makes the burrito hard to fold and it tears. Stick to the layers in the method, leave room on the bottom and sides, and fold the bottom up over the filling first.