Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Beef-and-Potato Burritos 4.0 (33) 11 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 30, 2020 Rate PRINT Share Prep Time: 30 mins Total Time: 30 mins Servings: 4 For less spicy burritos, remove the jalapeno ribs and seeds before chopping. Ingredients 1 large baking potato 2 tablespoons vegetable oil, such as safflower ¾ pound ground beef 1 onion, chopped 1 jalapeno chile, finely chopped 1 can (14 ounces) chopped tomatoes with juice 1 ½ teaspoons ground cumin 2 teaspoons paprika Coarse salt 4 flour tortillas (10-inch) ¼ cup sour cream ½ head iceberg lettuce, shredded ¼ cup grated Monterey Jack ¼ cup fresh cilantro (optional) 1 lime, plus wedges for garnish Directions 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. Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes. Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds. 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. Originally appeared: Everyday Food, March/April 2003 Rate It PRINT