Burritos have always been a go-to meal for us. When we can’t decide what to have for supper, the general rule is, “when in doubt, make burritos.” However, after you eat so many burritos, they get sort of mundane. To shake up our old favorite a little bit, I started adding ingredients and thus our version of the Meat and Potato Burrito was born. Look out because these burritos are delicious, but filling!
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Because – when in doubt make burritos.
- 4 tablespoons olive oil, divided
- 1 large green bell pepper, seeded and chopped
- 1 medium onion, diced and divided
- 2 cloves garlic, pressed
- 5 cups cubed potatoes
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1–15 ounce can chili beans
- 8 flour tortillas
- Optional ingredients: avocado, shredded cheese, tomato, cilantro, salsa, or pretty much anything else you might want to add to your burrito
- In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Once the oil is hot, add the peppers and half of the onion, sauté until the onion becomes transparent. Press garlic over the onions and peppers, add potatoes to the skillet, and stir. Cook until the potatoes become soft and some of them start to get crispy and brown. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
- In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. To the hot skillet, add the remaining onion and sauté until the onion becomes transparent. Add the ground beef, stir, and cook thoroughly.
- Once the ground beef is done, drain and return to the skillet. Reduce heat to low, and add the taco seasoning and chili beans, mixing well, and heat through.
- Warm the tortillas in the microwave for about 30 seconds. Spoon meat into the middle of each of the tortillas, followed by potatoes and any (or all) of the optional ingredients. Fold the tortilla, neatly wrapping up the contents, and cook on a griddle over medium-high heat until golden brown. Serve immediately.