Potato and Ground Beef Burritos

Name: Potato and Ground Beef Burritos
Total time: 1800 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 small onion; 1 1/2 lb ground beef; 2 tbsp olive oil; 2 tsp Montreal seasoning, or teaspoon each of salt and pepper; 1 1/2 tsp cumin powder; 1 large or two small potatoes; 3 jalapeño slices per burrito, optional; 1 packages of 10-12 flour tortillas

terrapin @cook_3901461

My grandmother made a version of this that was a lot less picky, with just salt, pepper and onion powder. But I've had a pretty positive response to this version, so I like to share it. She served it with soup and Spanish rice. I think it's fine to keep it simple with a salad or some raw veg, like carrots or whatever you like. Jalapeños may be optional but the tang of them is a strong plus, so substitute pepperoncini if jalapeños are too spicy.

terrapin @cook_3901461

Saved

Ingredients

30 mins

10 servings

Filling
1 smallonion
1 1/2 lbground beef
2 tbspolive oil
2 tspMontreal seasoning, or teaspoon each of salt and pepper
1 1/2 tspcumin powder
1 largeor two small potatoes
3jalapeño slices per burrito, optional
1 packagesof 10-12 flour tortillas

Saved

Steps

30 mins

1

Peel and cut potato into half-inch cubes and set aside.
2

Dice onion.
3

Heat a medium lidded pan on high heat for a few minutes then add in the olive oil to just below smoking point.
4

Add onion and saute a few minutes until it begins to brown.
5

Add ground beef and break up as it browns, meanwhile the Montreal seasoning or salt/pepper should be added at this point.
6

Continue to allow the ground beef to brown without lowering the temperature until the beef is well browned and has just begun to *slightly* caramelize and the liquid has evaporated. Remove from heat and quickly take out all but three tablespoons of the fat.
7

Replace pan to high heat, pushing meat to sides so fat is heating in the middle.
8

In quick succession, stir in first the cumin powder agitating briefly, followed by the diced potatoes stirring first to coat with oil, then mixing with the meat.
9

Reduce heat to very low and cover tightly. Allow to cook, covered, for 5 to 10 minutes, checking and stirring once or twice to prevent burning and to see that the potatoes have finished.
10

Remove from heat when potatoes are tender then taste for salt and pepper, adding some if needed.
11

Heat tortillas in a very hot dry pan. Roll 3-4 tablespoons of filling into each one adding jalapeños as desired.