Beef And Potato Burritos

• 1 large baking potato
• 2 tbsp vegetable oil, such as safflower
• 3/4 pound ground beef
• 1 onion, chopped
• 1 jalapeno chile, finely chopped
• 1 can (14 ounces) chopped tomatoes with juice
• 1 1/2 tsp ground cumin
• 2 tsp paprika
• Coarse salt
• 4 flour tortillas (10-inch)
• 1/4 cup sour cream
• 1/2 head iceberg lettuce, shredded
• 1/4 cup grated Monterey Jack
• 1/4 cup fresh cilantro (optional)
• 1 lime, plus wedges for garnish

1. 1. 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.
2. 2. 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.
3. 3. Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
4. 4. 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.

baking potato, vegetable oil, ground beef, onion, jalapeno chile, tomatoes, ground cumin, paprika, salt, flour tortillas, sour cream, grated monterey, fresh cilantro, lime

Taken from www.epicurious.com/recipes/member/views/beef-and-potato-burritos-50057071 (may not work)