Instructions

1. Dice the potatoes into small pieces, from 1/2- to 1-inch in diameter. Leave the skins on or peel them, as desired. Fry the diced potatoes in a small amount of oil or butter until cooked through and golden brown on the outside. Add diced peppers and onions, if desired, when the potatoes are cooked about halfway through.

2. Brown your choice of ground beef or steak chunks -- using 1/2- to 1-inch diameter steak pieces -- in a skillet with a small amount of oil or butter.

3. Add the potatoes, peppers and onions to the skillet with the browned beef and stir until thoroughly combined.

4. Season the dish to taste with your choice of typical Mexican spices, such as chili powder, cumin, paprika, onion powder and garlic powder. Add a small amount of water, as little as 1/4 cup, to help dissolve the spices and distribute them evenly in the contents. Simmer the dish for 5 to 10 minutes or until no liquid remains in the skillet.

5. Wrap the tortillas in a damp paper towel and microwave them for up to 30 seconds. Alternatively, preheat a skillet over medium-high heat without adding any oil to the pan. Place the tortilla in the skillet for about 10 seconds, flip it over and cook the second side for about 10 seconds or until warm.

6. Place about 1 cup of the beef-and-potato burrito filling in the center of a tortilla, spreading it in a rectangle shape with a 2- to 3-inch margin at the top and bottom so you can wrap the tortilla.

7. Fold the top and bottom ends of the tortilla over the burrito filling. Fold the left side over to cover the burrito filling. Roll the burrito to the right side until the burrito is completely wrapped. Alternatively, leave the top of the tortilla unfolded to reveal the beef-and-potato filling in the wrapped burrito.