Cheesy Beef and Potato Burritos

Cheesy Beef and Potato Burritos are a favorite in my house for easy weeknight dinners or any time you want a filling handheld meal without hassle. They are extra satisfying thanks to the crispy potatoes and that classic gooey nacho cheese, making a fun twist on the usual burrito lineup. Inspired by that iconic Taco Bell number from years ago, these bring a nostalgic flavor home with bold spices and hearty ingredients.

I first tried recreating this after Taco Bell dropped it from their menu and it instantly became a requested dinner. Now we keep extra potatoes on hand to make it whenever the craving hits.

Ingredients

• Large potatoes: For the best crispy texture choose russets and cut them small so you get lots of golden edges
• Olive oil plus salt pepper garlic powder for seasoning the potatoes: Use a good olive oil for best flavor and season generously
• Ground beef: Choose 80 to 90 percent lean for a balance of flavor and less excess grease
• Salt pepper chili powder cumin dried cilantro paprika: These add deep taco flavor to the beef Mix your own or use your favorite quality taco seasoning blend
• Water: Loosens up the beef mixture so it stays juicy in the burrito
• Minced garlic: Fresh or jarred both work Adds bold flavor to the beef
• Nacho cheese: The classic element for gooeyness Use a generous spoonful and choose your favorite brand
• Burrito size flour tortillas: Look for soft flexible tortillas so they roll without tearing
• Taco sauce: Adds tang and mild heat Go with a brand you love for extra flavor

Step-by-Step Instructions

Peel and Season the Potatoes:

Peel and wash the potatoes then cut them into small cubes for maximum surface area. Toss the potatoes with olive oil salt pepper paprika and garlic powder in a large mixing bowl ensuring every piece is coated well.

Air Fry the Potatoes:

Spread the potato cubes in the basket of your air fryer in a single layer or as close as you can get. Set the air fryer to 400 degrees. Cook the potatoes for about 25 minutes shaking the basket every 8 minutes or so to get all sides golden brown and crisp.

Brown the Beef:

While the potatoes are cooking heat a large skillet over medium high. Add the ground beef and spread it out to brown evenly. Season with salt pepper chili powder cumin dried cilantro and paprika for bold flavor. Stir as it cooks breaking up large clumps so the meat is crumbled.

Drain and Simmer the Beef:

Once fully browned drain off any grease if needed for a clean finish. Stir in about half a cup of water and cook for another three minutes to make the beef mixture moist and saucy.

Keep the Beef Warm:

Turn the skillet to low so the beef stays warm and juicy while the potatoes finish crisping.

Assemble the Burritos:

Lay out a flour tortilla on a board. Spoon a layer of nacho cheese onto the middle of the tortilla. Add a hearty scoop of the spiced beef a line of crispy potatoes a dribble of taco sauce and a finishing dollop of cheese.

Roll and Toast the Burritos:

Fold in the sides and roll the burrito up tightly. Set each finished burrito seam side down into a dry skillet over medium heat. Cook for a few minutes per side until the tortilla is crisp and golden brown.

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I always look forward to the crispy potato bites in every bite. My kids like to help roll the burritos and pick their favorite sauce. Every time we make these the kitchen smells just like those Taco Bell runs on Friday nights when I was growing up.

Storage tips

These burritos stay fresh if wrapped and stored in the fridge for up to three days. Reheat in a dry skillet or toaster oven so the tortillas stay crisp. If freezing wrap each burrito in foil and store in a bag for up to a month. Thaw overnight in the fridge for the best texture before reheating.

Ingredient substitutions

Ground turkey works well as a lighter alternative. Use dairy free nacho cheese for a vegan twist with seasoned black beans. Sweet potatoes can sub for russet potatoes and bring a natural sweetness to the burrito.

Serving suggestions

Serve these burritos with a simple green salad salsa or even a side of corn chips. Try adding shredded lettuce sour cream or jalapenos for more crunch and flavor. My favorite is a little squeeze of lime over the finished burrito.

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Cultural context

Burritos are a classic staple of Tex Mex cuisine made famous by fast food chains but rooted in Mexican culinary tradition with endless filling variations. The addition of crispy potatoes is a fun American spin that adds comfort and a satisfying bite.

Recipe FAQs

→ How do I get the potatoes crispy for burritos?

Use an air fryer set to 400°F and shake the potatoes during cooking to ensure even browning and crispiness.

→ Can I substitute ground beef with another protein?

Absolutely! Ground turkey, chicken, or even a plant-based alternative work well with the same seasonings.

→ How can I keep burritos from getting soggy?

Allow potatoes to cool slightly before assembling and avoid overfilling with cheese or sauce. Toasting the burritos in a skillet helps, too.

→ What cheese works best inside these burritos?

Nacho cheese gives a classic flavor, but shredded cheddar, Monterey Jack, or pepper jack also melt beautifully.

→ How should leftovers be stored and reheated?

Wrap cooled burritos in foil and keep in the fridge for up to 2 days. Reheat in a skillet or oven for best texture.