why make this recipe
Cheesy Beef Potato Burritos are a fantastic choice for a quick and satisfying meal. They bring together the comfort of potatoes and beef, wrapped in a tortilla, making them perfect for lunch, dinner, or even a snack. The combination of flavors and textures—crispy potatoes, savory beef, and creamy cheese—makes every bite delightful. Plus, they are easy to customize, allowing everyone to add their favorite toppings!
how to make Cheesy Beef Potato Burritos
Ingredients
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 large russet potatoes, peeled and diced
- 1 tablespoon minced garlic
- 0.5 cup water
- 1 teaspoon paprika
- 1 teaspoon dried cilantro
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 pound ground beef
- 0.5 cup taco sauce
- 5 large flour tortillas (for burritos)
- 1 cup nacho cheese sauce
Directions
- Peel and wash the russet potatoes, then chop them into small cubes.
- In a large bowl, mix the potato cubes with paprika, garlic powder, black pepper, salt, and olive oil. Stir well to coat the potatoes.
- Place the seasoned potatoes in an air fryer basket and cook at 400°F for about 25 minutes. Shake the basket a couple of times while cooking to ensure the potatoes get crispy.
- While the potatoes are cooking, heat a skillet over medium-high heat. Add in the ground beef and break it apart as it cooks.
- Sprinkle in the salt, black pepper, chili powder, cumin, dried cilantro, paprika, and minced garlic. Cook until the beef is browned and no pink remains, then drain any excess fat.
- Add the water to the beef mixture and let it bubble for a few minutes to combine the flavors.
- Reduce the heat and keep the beef warm while the potatoes finish cooking.
- To assemble the burritos, lay a tortilla flat on your counter. Spread some nacho cheese in the center, add a scoop of beef, drizzle with taco sauce, pile on the crispy potatoes, and add more nacho cheese if desired.
- Fold in the sides of the tortilla and roll it tight to make a burrito.
- Toast the rolled burritos seam-side down in a skillet over medium-high heat. Cook for a few minutes on each side until golden and heated through.
how to serve Cheesy Beef Potato Burritos
Serve your Cheesy Beef Potato Burritos hot, with extra nacho cheese and taco sauce on the side for dipping. You can also add fresh toppings like shredded lettuce, diced tomatoes, or jalapeños for an added crunch.
how to store Cheesy Beef Potato Burritos
If you have leftovers, let the burritos cool completely. Wrap them in foil or place them in an airtight container and store them in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to a month. Just reheat in the oven or microwave until warmed through.
tips to make Cheesy Beef Potato Burritos
- Make sure to cut your potatoes into even-sized cubes to ensure they cook evenly.
- Feel free to mix in other ingredients like beans or corn for extra flavor and texture.
- You can replace ground beef with turkey or chicken for a leaner option.
variation
You can customize this recipe by switching up the proteins or using different types of cheese. For a vegetarian version, use black beans or lentils instead of beef.
FAQs
1. Can I use leftover roasted potatoes for this recipe?
Yes, leftover roasted potatoes work great! Just mix them with the seasonings and follow the remaining steps.
2. What can I use instead of flour tortillas?
Corn tortillas or whole wheat tortillas are excellent alternatives.
3. How spicy are these burritos?
The spice level can be adjusted by adding more or less chili powder and taco sauce. You can also omit these ingredients if you prefer milder flavors.
Cheesy Beef Potato Burritos
Delicious burritos filled with crispy potatoes, seasoned beef, and melted cheese, perfect for any meal.
- Total Time: 45 minutes
- Yield: 5 servings 1x
Ingredients
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 large russet potatoes, peeled and diced
- 1 tablespoon minced garlic
- 0.5 cup water
- 1 teaspoon paprika
- 1 teaspoon dried cilantro
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 pound ground beef
- 0.5 cup taco sauce
- 5 large flour tortillas
- 1 cup nacho cheese sauce
Instructions
- Peel and wash the russet potatoes, then chop them into small cubes.
- In a large bowl, mix the potato cubes with paprika, garlic powder, black pepper, salt, and olive oil. Stir well to coat the potatoes.
- Place the seasoned potatoes in an air fryer basket and cook at 400°F for about 25 minutes, shaking the basket a couple of times while cooking.
- While the potatoes are cooking, heat a skillet over medium-high heat. Add in the ground beef and break it apart as it cooks.
- Sprinkle in the salt, black pepper, chili powder, cumin, dried cilantro, paprika, and minced garlic. Cook until the beef is browned and no pink remains, then drain any excess fat.
- Add the water to the beef mixture and let it bubble for a few minutes to combine the flavors.
- Reduce the heat and keep the beef warm while the potatoes finish cooking.
- To assemble the burritos, lay a tortilla flat on your counter. Spread some nacho cheese in the center, add a scoop of beef, drizzle with taco sauce, pile on the crispy potatoes, and add more nacho cheese if desired.
- Fold in the sides of the tortilla and roll it tight to make a burrito.
- Toast the rolled burritos seam-side down in a skillet over medium-high heat until golden and heated through.
Notes
Feel free to customize with additional toppings like lettuce or tomatoes. Leftover roasted potatoes can be used for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Air Frying
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg