There’s something about the combination of warm potatoes and spiced ground beef wrapped in a soft tortilla that just hits the spot after a long day. I remember one evening, the kitchen clock somewhere between six and seven, when the day’s distractions had me almost forgetting to eat. The sizzle of the beef in the pan, the soft thud of cubed potatoes hitting the skillet—those little sounds pulled me back. I wasn’t exactly sure if I had all the spices right, but the aroma of cumin and smoky paprika filled the room like a promise. And when I finally wrapped that tortilla around the filling, the first bite was a mix of textures and warmth that felt like a small victory, even if I was still shuffling through the day’s to-dos.
It’s not fancy, and honestly, it’s a bit rustic in its simplicity. But sometimes, that’s the charm—something straightforward, a little messy, and utterly satisfying.
Why You’ll Love It
- Hearty and filling, making it a solid choice for dinner or a late lunch that carries you well into the evening.
- Rich in protein, thanks to the lean ground beef, which helps keep energy levels steady.
- The spices add warmth without overpowering, though it’s not a super spicy dish—good for those who appreciate flavor without too much heat.
- It’s simple—and that’s kind of the point. No complicated steps or fancy gadgets needed.
- Leftovers reheat nicely, though the tortilla is best fresh to keep that soft, pliable texture.
If you’re worried about the timing, it’s pretty flexible whether you’re starting from scratch or reheating, which makes it a practical meal when the clock isn’t on your side.
Print
High Protein Beef and Potato Burrito
- Total Time: 40 minutes
- Yield: 4 1x
Description
A hearty and protein-packed beef and potato burrito perfect for a filling meal. This recipe combines seasoned ground beef, tender potatoes, and flavorful spices wrapped in a warm flour tortilla.
Ingredients
1 pound lean ground beef
2 medium russet potatoes, peeled and diced into 1/2-inch cubes
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 cup low sodium beef broth
1 tablespoon olive oil
4 large flour tortillas (10-inch)
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1/2 cup plain Greek yogurt
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
Add chopped onion and minced garlic to the skillet with the potatoes and cook for 3-4 minutes until the onion is translucent.
Push the potato mixture to the side of the skillet and add the ground beef.
Cook the ground beef, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes.
Stir the potatoes, onions, garlic, and beef together in the skillet.
Add ground cumin, chili powder, smoked paprika, black pepper, and salt. Stir to evenly coat the mixture with spices.
Pour in the beef broth and simmer for 3-4 minutes until the liquid reduces slightly and flavors meld.
Warm the flour tortillas in a dry skillet or microwave until pliable.
Divide the beef and potato mixture evenly among the tortillas, placing it in the center of each.
Sprinkle shredded cheddar cheese and chopped cilantro over the filling.
Add a dollop of plain Greek yogurt on top of the filling.
Fold in the sides of the tortilla and roll tightly to form burritos.
Serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually just warm the tortillas in a dry pan to keep them soft and easy to roll without fussing over anything else. This burrito pairs well with a simple green salad or even just some crunchy pickled veggies for contrast. Sometimes I toss in a handful of fresh cilantro right before rolling for an extra pop of freshness, but if you’re not a fan, it’s fine to skip or swap with some chopped green onions. Oh, and I haven’t tested it with different types of potatoes, but russets work well because they hold their shape without getting mushy. If you want it a bit cheesier, feel free to add more cheddar or even try a bit of Monterey Jack for a creamier melt.
FAQ
Can I make this ahead of time? Yes, the filling can be prepared a day or two in advance and reheated before assembling the burritos. Although, I’d recommend warming the tortillas fresh to avoid them getting too stiff.
Is this recipe spicy? It’s mildly spiced with cumin, chili powder, and smoked paprika, but it doesn’t have any intense heat. You can adjust the spices to suit your preference.
What if I want to make it vegetarian? I haven’t tried that here, but swapping the beef for a plant-based protein or mushrooms might work if you’re feeling experimental.
How do I store leftovers? Keep the filling in an airtight container in the fridge for up to three days. Assemble fresh burritos when ready to eat for the best texture.
Take a moment to save this recipe for when you need a meal that’s easy, nourishing, and a little bit comforting. You won’t regret having this one ready to go.