Cheesy Beef and Potato Burritos
A nostalgic, crowd-pleasing entrée that echoes a classic Taco Bell favorite, these burritos tuck savory beef, crisped potatoes, and velvety nacho cheese into a golden-toasted flour tortilla—ideal for elevating any Taco Tuesday.
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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.
Notes
This quantity yields five substantial burritos—plenty for a family supper or casual gathering.