Cheesy Beef Potato Burritos (Print version)

Crispy potatoes, seasoned beef, nacho cheese, and taco sauce wrapped in warm tortillas and browned in a skillet.

# Ingredients:

For the crispy potatoes

01 - 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper

For the beef

07 - 1 lb (450 g) ground beef
08 - 2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
14 - 1/2 cup (120 ml) water

For assembling

15 - 6 large burrito-size flour tortillas
16 - 1 cup (240 g) warm nacho cheese sauce
17 - 1 cup (115 g) shredded cheddar or Mexican cheese blend
18 - 1/2 cup (120 ml) taco sauce
19 - 1/2 cup (120 g) sour cream, for serving
20 - 1 tablespoon neutral oil, for toasting the burritos if needed

# Instructions:

01 - Heat the oven to 425°F. Toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until browned and tender.
02 - Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon, until no pink remains. Drain excess grease if needed.
03 - Stir in chili powder, cumin, onion powder, garlic powder, salt, pepper, and water. Simmer for 2-3 minutes until the beef is juicy and the liquid mostly coats the meat.
04 - Warm the tortillas in a dry skillet or microwave them under a damp paper towel for 20-30 seconds until flexible.
05 - Spread nacho cheese down the center of each tortilla. Add seasoned beef, crispy potatoes, taco sauce, and shredded cheese, keeping the filling in a neat line.
06 - Fold in the sides, then roll tightly from the bottom around the filling. Place each burrito seam-side down.
07 - Toast the burritos seam-side down in a hot skillet for 2-3 minutes per side until golden and sealed. Serve hot with sour cream and extra taco sauce.

# Good to know:

01 - Makes 6 large burritos.
02 - Air fryer option for potatoes: cook at 400°F for 20-25 minutes, shaking halfway.
03 - Let fillings cool before assembling freezer burritos.

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