Ingredients
- Ground Beef: 1 pound
- Russet Potatoes: 2 medium, peeled and diced
- Onion: 1 medium, chopped
- Cheddar Cheese: 2 cups, shredded
- Taco Seasoning: 1 packet (1 ounce)
- Beef Broth: 1/2 cup
- Flour Tortillas: 6 large (10-inch)
- Olive Oil: 1 tablespoon
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion and cook, breaking up the beef, until the beef is browned and the 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 2-3 minutes, or until slightly thickened. Remove from heat and set aside.
- Step 3: While the beef is cooking, boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain well and return to the pot. Lightly mash the potatoes.
- Step 4: Gently stir the mashed potatoes and 1 cup of shredded cheddar cheese into the beef mixture.
- Step 5: Warm the flour tortillas according to package directions (microwave or skillet).
- Step 6: Spoon about 1/6 of the beef and potato mixture onto the center of each tortilla. Top with remaining shredded cheddar cheese. Fold in the sides of the tortilla, then roll up tightly to form a burrito. Serve immediately.
Notes
- For longer storage, wrap individual burritos tightly in foil after cooling completely and freeze for up to 2 months.
- Reheat leftover burritos in a skillet over medium heat, flipping occasionally, for a crispy tortilla.
- Serve with a dollop of sour cream and your favorite salsa for a cool and spicy contrast.
- Don't overfill the tortillas; a packed burrito is more likely to tear while you're trying to roll it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American