Potato And Ground Beef Burritos Recipe by terrapin
Potato and Ground Beef Burritos Cooking Instructions 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. 1 Peel and cut potato into half-inch cubes and set aside. 1 Peel and cut potato into half-inch cubes and set aside. 2 Dice onion. 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. 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. 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. 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. 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. 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. 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. 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. 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. 11 Heat tortillas in a very hot dry pan. Roll 3-4 tablespoons of filling into each one adding jalapeños as desired. 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