Description
Cheesy Potato Burritos with Beef combine crispy seasoned potatoes, flavorful spiced ground beef, and melted cheddar cheese wrapped in warm flour tortillas. This hearty and satisfying Mexican-inspired dish is perfect for a quick lunch or dinner, offering a delicious balance of textures and bold flavors. Optional sour cream and salsa add a refreshing contrast to these cheesy, savory burritos.
Ingredients
Scale
Beef and Potatoes
- 1 lb ground beef
- 2 cups potatoes, peeled and diced
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Assembly
- 1 cup shredded cheddar or Mexican blend cheese
- 4 large flour tortillas
- 1/4 cup sour cream (optional)
- 1/4 cup salsa or pico de gallo (optional)
Instructions
- Cook Potatoes: In a skillet, heat olive oil over medium heat. Add diced potatoes and cook until they are crispy and golden brown, about 10–12 minutes. Season with salt, pepper, and a pinch of garlic powder while cooking to enhance flavor.
- Brown the Ground Beef: In another skillet, cook the ground beef over medium heat until it is fully browned. Drain excess fat to keep the filling from becoming greasy.
- Season the Beef: Add chili powder, cumin, garlic powder, salt, and pepper to the browned beef. Stir well to combine and cook for an additional 2–3 minutes to allow the spices to blend.
- Warm Tortillas: Heat the flour tortillas in a dry skillet or microwave until they become pliable and easy to fold without breaking.
- Assemble Burritos: On each tortilla, layer a portion of the seasoned beef, cooked potatoes, shredded cheese, and if using, sour cream and salsa for added moisture and flavor.
- Roll Burritos: Roll up the tortillas tightly, folding in the sides as you go. For a sealed burrito, you can toast them seam-side down in a pan for 1–2 minutes until the edge sticks and the tortilla is lightly crisped.
- Serve: Serve the burritos warm with extra salsa or guacamole on the side if desired for a delicious meal.
Notes
- Use Yukon Gold or Russet potatoes for best texture when frying.
- For a spicier burrito, add chopped jalapeños or hot sauce to the beef mixture.
- To make this recipe gluten-free, substitute the flour tortillas with gluten-free tortillas.
- Leftover burritos can be wrapped in foil and refrigerated for up to 3 days and reheated in a skillet or oven.
- Vegetarian option: Substitute beef with cooked black beans or seasoned tofu.
