The All-Star Ingredients List
For the Beef & Potato Filling:
- 1 pound ground beef
- 1 large russet potato, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1 packet taco seasoning (or homemade blend – see notes)
- 1/2 cup beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Burrito Assembly:
- 8 large flour tortillas
- 2 cups shredded cheddar cheese (or your favorite cheese)
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Step-by-Step to Burrito Bliss
Getting Started: Prep is Key!
- First, dice your potato and chop your onion. Mince that garlic, too. Having everything prepped makes the cooking process so much smoother!
Cooking the Beef & Potato Filling:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes, black beans, diced tomatoes and green chilies (Rotel), taco seasoning, and beef broth to the skillet. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. If the mixture becomes too dry, add a little more beef broth.
- Taste and season with salt and pepper to your liking.
Assembling Your Beef & Potato Burritos:
- Warm the flour tortillas. You can do this in a dry skillet over medium heat for a few seconds per side, in the microwave (wrapped in a damp paper towel), or in the oven (wrapped in foil). Warming them makes them more pliable and less likely to tear.
- Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the beef and potato filling onto the center of the tortilla.
- Top with about 1/4 cup of shredded cheddar cheese.
- Fold in the sides of the tortilla, then fold up the bottom and roll tightly to form a burrito.
- Repeat with the remaining tortillas and filling.
Optional: Grilling or Pan-Frying for Extra Flavor:
- For an extra crispy and golden-brown burrito, you can grill or pan-fry them. Heat a lightly oiled skillet or grill pan over medium heat. Place the burritos seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.
Serving and Enjoying:
- Serve your Beef & Potato Burritos immediately with your favorite toppings, such as sour cream, salsa, guacamole, and chopped cilantro.
Why This Beef & Potato Burrito Recipe Rocks
Okay, so what makes this particular Beef & Potato Burrito so special? First off, it’s incredibly versatile. You can easily customize it to your liking by adding different spices, vegetables, or cheeses. It’s also a fantastic way to use up leftover cooked ground beef or potatoes. And let’s be honest, who doesn’t love a good burrito? It’s one of my favorite recipes for dinner high protein because it’s packed with both complex carbs from the potato and protein from the beef.
Tips and Tricks for Burrito Perfection
Burritos seem simple, but a few tricks can elevate them from good to *amazing*. First, don’t overfill your tortillas! It’s tempting to cram as much filling as possible, but you’ll end up with a burrito that’s impossible to roll and prone to bursting. Less is more, trust me. Also, warming the tortillas is crucial. Cold tortillas are stiff and will crack when you try to fold them. A few seconds in a dry skillet or microwave makes all the difference. I also love making a big batch of this filling on the weekend for easy protein packed lunches during the week. Just store the filling separately from the tortillas, and assemble your burritos fresh each day. It’s a total lifesaver!
Variations to Spice Things Up
Want to put your own spin on this Beef & Potato Burrito? Here are a few ideas:
- Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the beef and potato filling. You could even use a spicier taco seasoning blend.
- Veggie-Loaded: Stir in some chopped bell peppers, corn, or zucchini to the filling for extra nutrients and flavor.
- Cheese Lover’s Dream: Use a blend of different cheeses, such as Monterey Jack, pepper jack, or even a little bit of crumbled queso fresco.
- Sweet Potato Twist: Swap out the russet potato for sweet potato for a slightly sweeter and more nutritious burrito.
Making it a Meal Prep Masterpiece
This Beef & Potato Burrito is perfect for lunch prep high protein! As I mentioned earlier, you can cook the filling ahead of time and store it in the refrigerator for up to 3-4 days. When you’re ready to eat, simply reheat the filling and assemble your burritos. This makes it easy to have a quick and healthy lunch ready to go on even the busiest days. Plus, these burritos are also great for freezing. Wrap them individually in plastic wrap and then in foil, and they’ll keep in the freezer for up to 2-3 months. Just thaw them overnight in the refrigerator and reheat in the microwave or oven.
What to Serve with Your Burritos
While these burritos are delicious on their own, they’re even better when paired with some tasty sides. A simple side salad with a lime vinaigrette is always a refreshing choice. You could also serve them with some Mexican rice, refried beans, or a dollop of guacamole. And don’t forget the salsa! A good salsa can really take your burrito experience to the next level. If you’re looking for a similar but slightly different recipe, you might also enjoy a Carne Asada Burrito. Or for another potato and beef combination, check out this Cheesy Hamburger Potato Casserole – total comfort food!
The Protein Powerhouse
These burritos are a great option when you need fast protein meals. With the combination of ground beef and black beans, you’re getting a significant amount of protein in each serving. Protein is essential for building and repairing tissues, keeping you feeling full and satisfied, and supporting overall health. So, if you’re looking for a quick, easy, and protein-packed meal, look no further than this Beef & Potato Burrito!
Other Recipes To Explore
If you’re a fan of these kinds of savory meals, you might also enjoy a Philly Cheesesteak Sandwich for another delicious meaty meal. Or for a cozy winter dinner, try this Beef Stew Recipe. For a steak option, Juicy Steak Bites are always a winner, as are Garlic Butter Steak Bites And Potatoes. So many options for beef lovers!
Ready to Roll?
So there you have it – my foolproof recipe for the best Beef & Potato Burrito! I really believe that you can make these successfully, and the payoff is a delicious, satisfying, and customizable meal that’s perfect for any occasion. Whether you’re looking for an easy weeknight dinner, a portable lunch, or a crowd-pleasing appetizer, these burritos are sure to hit the spot. Now, go get cooking and enjoy the fruits (or rather, the burritos!) of your labor!
Can I prepare the beef and potato filling in advance?
Yes, you can cook the beef and potato filling ahead of time and store it in the refrigerator for up to 3-4 days. Reheat it when you’re ready to assemble the burritos.
What’s the best way to warm the tortillas before assembling the burritos?
You can warm the tortillas in a dry skillet over medium heat for a few seconds per side, in the microwave (wrapped in a damp paper towel), or in the oven (wrapped in foil). Warming makes them more pliable and less likely to tear.
How can I make these burritos spicier?
To make the burritos spicier, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the beef and potato filling. You could also use a spicier taco seasoning blend.
Can I freeze these beef and potato burritos for later?
Yes, these burritos are great for freezing. Wrap them individually in plastic wrap and then in foil, and they’ll keep in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator and reheat in the microwave or oven.
Best Beef and Potato Burrito
Equipment
- Large skillet
- Spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Can opener
- Tortilla warmer (optional)
- Grill pan (optional)
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 large russet potato, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- ½ cup beef broth
- Salt and pepper to taste
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream
- Optional toppings: salsa
- Optional toppings: guacamole
- Optional toppings: chopped cilantro
Instructions
- Dice the potato, chop the onion, and mince the garlic.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes, black beans, diced tomatoes and green chilies (Rotel), taco seasoning, and beef broth to the skillet. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. If the mixture becomes too dry, add a little more beef broth.
- Taste and season with salt and pepper to your liking.
- Warm the flour tortillas in a dry skillet over medium heat, in the microwave (wrapped in a damp paper towel), or in the oven (wrapped in foil).
- Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the beef and potato filling onto the center of the tortilla.
- Top with about 1/4 cup of shredded cheddar cheese.
- Fold in the sides of the tortilla, then fold up the bottom and roll tightly to form a burrito.
- Repeat with the remaining tortillas and filling.
- For an extra crispy burrito, heat a lightly oiled skillet or grill pan over medium heat. Place the burritos seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.
- Serve immediately with your favorite toppings, such as sour cream, salsa, guacamole, and chopped cilantro.
