Ingredients
- Ground Beef: 1 pound
- Russet Potatoes: 2 medium, peeled and cubed
- Onion: 1 medium, chopped
- Cheddar Cheese: 2 cups, shredded
- Taco Seasoning: 1 packet (1 ounce)
- Beef Broth: 1/2 cup
- Large Flour Tortillas: 6-8
- Vegetable Oil: 1 tablespoon
Instructions
- Step 1: In a large skillet, heat vegetable oil over medium-high heat. Add ground beef and onion and cook until beef is browned and onion is softened, about 5-7 minutes. Drain off any excess grease.
- Step 2: Stir in taco seasoning and beef broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Step 3: While the beef is cooking, boil the cubed potatoes in salted water until tender, about 10-12 minutes. Drain well and mash lightly with a fork or potato masher, leaving some chunks.
- Step 4: Add the mashed potatoes and 1 cup of shredded cheddar cheese to the beef mixture. Stir until the cheese is melted and everything is well combined.
- Step 5: Warm the tortillas slightly in a dry skillet or microwave. Spoon about 1/2 – 3/4 cup of the beef and potato mixture onto each tortilla. Top with remaining cheddar cheese.
- Step 6: Fold in the sides of the tortilla and then roll up tightly. Serve immediately.
Notes
- For longer storage, wrap each burrito individually in foil after cooling completely, then place them in a freezer bag and freeze for up to 2 months.
- Reheat frozen burritos in the microwave on 50% power until thawed, then bake at 350°F (175°C) for 10-15 minutes, or until heated through and the cheese is melted.
- Serve with a dollop of sour cream and your favorite salsa for an extra burst of flavor.
- Don't over-mash the potatoes; leaving them a little chunky adds a great textural element to the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American