Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
- 2 large potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 10 large flour tortillas
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic, diced tomatoes (both cans), chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
- Step 3: Add the diced potatoes to the skillet and cook until tender, about 15-20 minutes, stirring occasionally.
- Step 4: Warm the flour tortillas according to package directions. You can heat them in a dry skillet, microwave, or oven.
- Step 5: Fill each tortilla with about 1/2 cup of the beef and potato mixture and a generous sprinkle of shredded cheddar cheese. Fold the sides of the tortilla inward, then roll up tightly.
- Step 6: Serve immediately. You can optionally broil the burritos for a few minutes to melt the cheese further and crisp the tortillas.
Notes
- Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated burritos, microwave for 1-2 minutes, or until heated through, adding a few drops of water to prevent dryness.
- Serve these cheesy beef potato burritos with a side of sour cream and your favorite salsa for a complete meal.
- To enhance the flavor, consider adding a pinch of smoked paprika along with the other spices for a deeper, smokier taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American