Loaded Nacho Fry Burritos
Servings: 4 Large Burritos
Ingredients
Nacho Fries
- 1 bag frozen fries
- Olive oil
- 1/4 tsp cayenne
- 1/2 tsp cornstarch
- 1/2 tsp each cumin, garlic powder, onion powder, salt, and sugar
- 1 tsp chili powder and paprika
Loaded Nacho Fry Burritos
- 1 lb ground beef
- 1 jalapeño chopped
- 1 onion chopped
- 1/2 tsp salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin, garlic powder, onion powder, and dried cilantro
- 1 tbsp minced garlic
- Burrito size flour tortillas
- Sour cream
- Shredded Colby Jack
- Nacho Cheese sauce
- Hot sauce
Notes
- I like to use Grown in Idaho straight cut fries for this recipe because they’re the best frozen fries in my opinion, but any frozen fries will work! For the best results, be sure to pick a straight cut, crispy bag of fries.
- Make sure to get the fries extra crispy for this recipe, I like to cook mine a couple minutes longer than the bag suggests.
- Make sure to add the oil and seasoning while the fries are still hot.
- The cornstarch will help the seasoning stick to the fries and coat the outsides, but it’s optional if you don’t have any on hand!
- I like the seasoning blend I use on these, but you can adjust the seasonings accordingly. They do have a mild kick of heat. If you don’t want them as spicy leave out the cayenne pepper.
- Any nacho cheese can be served with these. I usually use a can of Ricos Nacho cheese.
- This recipe is a little bit spicy. To cut back on the spice you could leave out the jalapeño, cayenne pepper, and be sure to use a mild nacho cheese and taco sauce.
- This recipe makes 4 large stuffed burritos and you should have some nacho fries leftover.
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