Beef and Potato Burritos

Instructions

1. 1

   Peel and cut the potatoes into roughly 1 cm pieces, then boil 12–15 minutes until tender and drain. Finely dice the onion and bell pepper and grate the cheddar. Set out four purchased ready-to-eat flour tortillas, approximately 30 cm across and 90 g each.

2. 2

   Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the beef, onion and pepper. Cook uncovered for 6 minutes, breaking the beef into small crumbles and stirring frequently. Check several thicker beef crumbles with a food thermometer; they must reach at least 160°F/71°C.

3. 3

   Add the potatoes, cumin, chili powder, garlic powder and salt. Cook uncovered over medium-high heat for 1 minute, gently turning the potatoes through the beef.

4. 4

   Stir in the salsa and 30 ml water. Reduce to medium heat, cover and cook for 3 minutes, stirring once halfway through. Uncover, increase to medium-high and cook for about 1 minute until the filling is moist but has no pooled liquid. Check that the filling, including the potato pieces, reaches 165°F/74°C.

5. 5

   Turn off the heat, sprinkle the cheddar evenly over the filling, cover and let it melt for 1 minute.

6. 6

   Divide the filling between the four ready-to-eat tortillas, placing it just below the center and leaving the edges clear. Fold the sides inward, fold the bottom over the filling and roll snugly into four burritos. Serve immediately.