Cheesy Beef Potato Burritos
These burritos combine crispy potatoes, seasoned ground beef, and gooey nacho cheese for a comforting and flavorful meal that's easy to make.
Ingredients
For the seasoned potatoes
- 3 large russet potatoes, peeled and diced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 0.5 cup water
For the beef filling
- 1 pound ground beef
- 1 teaspoon paprika
- 1 teaspoon dried cilantro
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.5 cup taco sauce
For assembling
- 5 large flour tortillas (for burritos)
- 1 cup nacho cheese sauce
Instructions
Preparation of Potatoes
- Chop up the potatoes into little cubes after peeling and washing. In a big bowl, toss them with paprika, garlic powder, black pepper, salt, and olive oil. Mix well.
- Place the seasoned potatoes into the air fryer basket and set it to 400°F. Cook for about 25 minutes, shaking the basket a couple of times to ensure even crispiness.
Cooking the Beef
- Heat a skillet over medium-high heat and add the ground beef, breaking it up as it cooks.
- Sprinkle in salt, black pepper, chili powder, cumin, dried cilantro, paprika, and minced garlic while cooking.
- Once browned and no pink is left, drain excess fat. Pour in the water and let it simmer for a few minutes.
Assembling the Burritos
- Lay out a tortilla and smear some nacho cheese in the middle.
- Add some cooked beef, a splash of taco sauce, and the crispy potatoes, then top with more nacho cheese if desired.
- Tuck in the sides of the tortilla and roll it up tightly.
- Toast the rolled burritos, seam down, in a skillet over medium-high heat for a couple of minutes on each side until golden and heated through.
Notes
Serve with fresh salsa, guacamole, or a salad for a balanced meal. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.