Cheesy Beef and Potato Burritos wrap crispy spiced potatoes, seasoned beef, and silky nacho cheese into one irresistible handheld meal.
Inspired by Taco Bell’s retired favorite, these burritos transform weeknight Taco Tuesday into something crave-worthy in just 45 minutes.
What You’ll Need
Russet potatoes – air-fried until golden, they bring hearty texture and a subtle sweetness.
Ground beef (80/20) – browns up juicy and soaks in the smoky taco spices.
Nacho cheese sauce – the creamy “glue” that binds fillings and adds bold, melty richness.
Flour tortillas (burrito-size) – pliable wrappers that toast up crisp on the skillet.
Taco sauce – a tangy kick that balances the cheese.
Olive oil, chili powder, cumin, paprika, garlic, salt, pepper, dried cilantro – the flavor backbone for both potatoes and beef.
Step-By-Step Cheesy Beef and Potato Burritos Guide
Air-fry diced, seasoned potatoes until crunchy-edged.
While they crisp, brown beef with the spice mix, splash in water, and let it simmer saucy.
Layer warm tortilla with nacho cheese, beef, taco sauce, and potatoes; drizzle more cheese.
Roll tight, then skillet-sear each burrito until the exterior turns golden and lightly blistered. Slice, serve, devour.
Cheesy Beef and Potato Burritos Insider Tips
Swap air-fried potatoes for leftover roasted wedges to cut prep time.
Warm tortillas briefly in the microwave for easier rolling.
For extra heat, stir chipotle paste into the nacho cheese.
Prefer leaner beef? Add a tablespoon of oil to keep the filling succulent.
Storing
Cool burritos completely, wrap each in foil, and refrigerate up to 3 days.
Reheat foil-wrapped in a 190 °C / 375 °F oven for 15 minutes.
For longer storage, freeze wrapped burritos inside a zip bag for 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen diced potatoes?
Yes—season them straight from the freezer and extend air-fry time by 3–4 minutes.
What’s the best cheese alternative?
Mild cheddar melted with a splash of evaporated milk mimics nacho cheese texture.
How do I keep the burrito from unrolling?
After the final skillet sear, let each burrito rest seam-side down for 2 minutes to set.
Is there a vegetarian version?
Replace beef with black beans sautéed in the same spice mix for a plant-friendly twist.
Cheesy Beef and Potato Burritos
Ingredients
- 5 burrito-size flour tortillas
- 1 tbsp minced garlic
- 3 large potatoes
- ½ cup water
- Olive oil plus salt, pepper, and garlic powder for seasoning potatoes
- 1 lb ground beef
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 tsp paprika
- Nacho cheese sauce
- Taco sauce
Instructions
- Peel, rinse, and dice the potatoes into small cubes, then coat them in olive oil, salt, pepper, paprika, and garlic powder inside a large bowl.
- Air-fry the seasoned potatoes at 400 °F (200 °C) for about 25 minutes, shaking the basket several times to promote even browning.
- While the potatoes cook, place the ground beef in a skillet over medium-high heat; sprinkle with salt, pepper, chili powder, cumin, dried cilantro, and paprika, and sauté until fully browned, draining excess fat if necessary.
- Stir ½ cup water into the beef, reduce the heat to low, and keep warm until the potatoes are crisp.
- Lay a tortilla flat, spread a ribbon of nacho cheese down the center, add a spoonful of beef, drizzle with taco sauce, top with a scoop of crispy potatoes, and finish with a touch more nacho cheese before rolling into a burrito.
- Toast each filled burrito seam-side down in a clean skillet over medium-high heat until all sides are golden and lightly crisp. Serve immediately.