Cast Iron Skillet Beef and Potato Burritos

Steps

1. 1

   Cook potatoes until crispy

   • Heat the cast iron skillet over medium-high heat for 1 minute.
   • Add 1 tbsp (15 ml) of the vegetable oil, then add the diced potatoes in a single layer.
   • Let them sit undisturbed for 2 minutes to develop a golden crust, then stir and cook for another 8–10 minutes, stirring every 2 minutes, until the potatoes are golden brown on the edges and tender inside.
   • Transfer to a clean plate.

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   Ready when: Potatoes are golden brown on the edges and fork-tender in the center

   Tip: Don't stir too often—letting them sit creates the crispy, caramelized exterior you want.

2. 2

   Brown ground beef

   • Return the skillet to medium-high heat and add the remaining 1 tbsp (15 ml) of oil.
   • Add the ground beef, breaking it apart with a wooden spoon as it cooks.
   • Cook for 5–7 minutes, stirring occasionally, until the beef is browned throughout with no pink remaining and reaches an internal temperature of 160°F (71°C).
   • Drain off excess fat if needed, leaving about 2 tbsp in the pan.

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   Ready when: Beef is browned throughout with no pink, internal temperature reaches 160°F (71°C), and fat has rendered

   Tip: Break the meat into small, even pieces as it cooks for faster, more even browning.

3. 3

   Add onions and season

   • Add the sliced onion to the beef, stirring well.
   • Cook for 4–5 minutes over medium heat, stirring occasionally, until the onion softens and turns translucent at the edges.
   • Sprinkle in the cumin, chili powder, garlic powder, salt, and black pepper.
   • Stir constantly for 1 minute to bloom the spices and coat the meat evenly.

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   Ready when: Onion is soft and translucent, and spices smell fragrant

   Tip: Blooming the spices for a full minute releases their flavor oils, making the filling more aromatic.

4. 4

   Combine potatoes and beef

   • Return the cooked potatoes to the skillet with the seasoned beef and onions.
   • Stir to combine, cooking for 2 minutes over medium heat until everything is heated through and well mixed.
   • The filling is now ready.

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   Ready when: All components are hot and evenly distributed

5. 5

   Warm tortillas

   • Place the flour tortillas directly over a medium gas flame or on a cast iron tortilla warmer for 10–15 seconds per side, or stack them and wrap in a damp kitchen towel to warm them gently off heat.
   • Tortillas should be pliable and warm to the touch.

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   Ready when: Tortillas are warm and pliable, with no cracks or dry patches

   Tip: Warm tortillas are much easier to roll without tearing.

6. 6

   Fill and roll burritos

   • Lay one warm tortilla on a clean work surface.
   • Place about ¾ cup (180 ml) of the beef-potato filling slightly below the center of the tortilla.
   • Sprinkle about 6 tbsp (45 g) of the shredded cheese on top of the filling.
   • Fold the bottom edge of the tortilla up and over the filling, tucking it firmly.
   • Fold in the two sides, then roll upward until the burrito is sealed.
   • Repeat with the remaining tortillas and filling.

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   Ready when: All four burritos are rolled and sealed with no filling visible

   Tip: Don't overfill—a tightly sealed burrito is better than one that bursts open.

7. 7

   Toast burritos (optional)

   • For a crispy exterior, wipe out the skillet and place it over medium-high heat.
   • Once hot, carefully place the burritos seam-side down in the skillet, one at a time or two at a time if they fit.
   • Cook for 1–2 minutes per side until the tortilla is lightly golden and crispy.
   • This step is optional but highly recommended for texture.

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   Ready when: Tortilla is light golden brown and slightly crispy

   Tip: Place seam-side down first so the seam seals and the burrito holds together during cooking.