Beef and Potato Burritos

OK, so my love for Mexican food  has taken over lately.  I can't say that I am sorry though. 

I had pulled a pound of ground turkey out of the fridge with no idea as to what I was going to make with it.
I ran across this recipe in an email this morning.  Beef and potato burrito. YES !! I knew what I was going to do with that pound of ground turkey.  Make turkey and potato burritos. I did not add jalapeno, as my boys don't like it to spicy.  I added a little sour cream, lettuce and onion to my burrito. It was awesome.  Very fast and easy to make.  They were extremely filling.  One burrito was enough.  Taylor ate half, took an hour break and then like every growing boy he was hungry again, so he ate the rest.

Beef and Potato Burritos

From Everyday Food magazine


1 large baking potato

2 tablespoons canola oil

3/4 pound ground beef

1 onion, chopped

1 jalapeno chile, finely chopped

1 (14 ounces) chopped tomatoes with juice

1 1/2 teaspoons ground cumin

2 teaspoons paprika

Salt

4 (10-inch) flour tortillas

1/4 cup sour cream

0.5 iceberg lettuce, shredded

1/4 cup grated Monterey Jack

1/4 cup fresh cilantro, (optional)

1 lime, plus wedges for garnish



1.Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.

2.Add beef, onion, and jalape�o; cook, stirring, until beef is thoroughly browned, about 4 minutes.

3.Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.

4.Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.

5.Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

Serves 4

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