Ingredients

1 lb. ground beef
1/4 cup diced onions (about 1/4 of a large onion)
3 cups of diced potatoes (4 small potatoes)
4 cups of water
1/2 tsp. salt
2 heaping tsp. comino
Pepper to taste
Garlic powder (or 1/2 clove, minced)
12 to 16 burrito size flour tortillas

Directions

1. Brown ground beef with onions in skillet. Flavor with pepper, comino, garlic powder and salt. Stir in the diced potatoes and water. Bring it to a boil, then lower the temperature and simmer covered for 25 minutes.
2. Check after about 10 or 15 minutes to make sure that it is not drying out. If so, add some more water, and lower heat. It is important that the lid remain on throughout the cooking (except as noted above). Once cooked, the mixture should be moist, but not runny. Cook an additional five minutes with the lid removed to reduce the amount of liquid (if necessary).
3. Heat each tortilla on hot griddle. Fill each tortilla with a generous portion of beef and potato mixture and roll. To keep the tortilla from getting soggy, prepare each burrito immediately before eating.