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Wednesday, May 5, 2010

Western Burritos:

large russet potato, cut into 1/2 cubes
splash of EVOO
12 ounces ground sirloin
3/4 cup chopped red onion
1 jalapeño, chopped
14.5 ounce can fire-roasted diced tomatoes
cumin, paprika , S&P to taste
4 10" flour tortillas

Optional Toppings:

Sr. cream
shredded lettuce
shredded Monterey Jack
chopped fresh cilantro
1 lime, sliced in half

Saute diced potato - cook, and add beef, onion and jalapeño - cook, stirring to crumble beef, until the meat has browned, about 4 to 6 minutes. Stir in tomatoes, paprika and cumin - season with salt and cook until the liquid has mostly evaporated, about 6 minutes.

Place tortillas, one at a time, in a dry skillet set over medium-high heat until warmed through. Turn tortillas over and cook until lightly browned, about 10 seconds.