Name: Cheesy Beef and Potato Burritos
Prep time: 15 min
Cook time: 30 min
Ingredients: 3 large potatoes; olive oil + salt, pepper, garlic powder (for potatoes); 1 lb ground beef; 1/2 tsp each of salt and pepper; 2 tsp of chili powder; 1 tsp each of cumin, dried cilantro, and paprika; 1/2 cup of water; 1 tbsp minced garlic; Nacho cheese; 5 Burrito size flour tortillas; Taco sauce

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Cheesy Beef and Potato Burritos are easy to make and so good! These are perfect for Taco Tuesday! This is a copy cat recipe of an old Taco Bell menu item. These used to be one of my favorite things to order from Taco Bell and I love making them at home now for my family.

They are made with crispy potatoes, nacho cheese, seasoned ground beef, Taco sauce, and are wrapped in large flour tortillas.

This recipe is easy to customize using any of your favorite ingredients or toppings.

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Ingredients

3 large potatoes
olive oil + salt, pepper, garlic powder (for potatoes)
1 lb ground beef
1/2 tsp each of salt and pepper
2 tsp of chili powder
1 tsp each of cumin, dried cilantro, and paprika
1/2 cup of water
1 tbsp minced garlic
Nacho cheese
Burrito size flour tortillas
Taco sauce

Make Cheesy Beef and Potato Burritos

To start making this recipe, peel, wash, and cut up potatoes into small cubes. Toss them with olive oil, salt, pepper, paprika, and garlic powder in a large bowl (I don’t use exact measurements for this part).

You really just want to make sure they are all evenly coated in the oil and seasonings.

Cook the potatoes in the air fryer at 400 degrees F for about 25 minutes shaking them around at least a couple times while they cook.

If you don’t have an air fryer, the oven will work. Bake the potatoes on a sheet pan at 400 degrees for about 30 minutes. Sometimes baking the potatoes will take a little bit longer than air frying.

Once the potatoes are cooking, add 1 lb of ground beef to a large skillet over medium-high heat.

Season with salt, pepper, chili powder, cumin, dried cilantro, and paprika (you could also just use a taco seasoning packet instead of these seasonings).

Drain any extra grease, if needed, once the beef is fully cooked. Add about 1/2 cup of water and stir.

The ground beef can stay in the skillet on low heat until the potatoes are golden brown and crispy.

While waiting on the potatoes, warm up the flour tortillas and the nacho cheese to make rolling the burritos easier.

Once the potatoes are ready, lay out a large burrito size tortilla and add some nacho cheese, a scoop of the ground beef, some taco sauce, a scoop of the crispy potatoes, and top it with a little bit more nacho cheese. Carefully roll the burrito up.

You can use your favorite taco sauce and nacho cheese for this recipe. I really like Ortega Mild Taco sauce and Rico’s Premium Cheddar Cheese Sauce.

Once all of the burritos are made, add the burritos to a skillet over medium-high heat. Cook until the burritos are golden brown.

Serve Beef and Potato Burritos

Once all of the burritos are golden brown, it’s time to eat! I like serving them with sour cream and more taco sauce.

I served the burritos with a Mexican Street Corn salad kit from Walmart, but you could also make some Spanish rice, homemade Pomegranate Guacamole, or serve them with some chips and salsa.

This recipe makes 5 large burritos! If you need more burritos than that you could easily double the recipe and use more ground beef.

These burritos reheat pretty well in the microwave if you have any leftovers.

Tips and Frequently Asked Questions

I used 1 lb of ground beef, but you could also make this recipe using 1 lb of chicken breast cut into cubes.
I like the seasoning blend I use for the taco seasoning, but to make it easier you could use a taco seasoning packet instead.
If you don’t like peeling and chopping potatoes, you could use a bag of the frozen cubes of potato hash browns.
You can really customize these burritos using any of your favorite toppings and ingredients.
If you struggle with rolling the burritos, it helps to warm up the tortillas first.
You can use your favorite taco sauce and nacho cheese for this recipe. I really like Ortega Mild Taco sauce and Rico’s Premium Cheddar Cheese Sauce.
If you don’t have an air fryer, the oven will work. Bake the potatoes on a sheet pan at 400 degrees for about 30 minutes. Sometimes baking the potatoes will take a little bit longer than air frying.

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