Cheesy Beef Potato Burritos
These Irresistible Cheesy Beef Potato Burritos combine crispy air-fried potatoes, seasoned ground beef, and gooey nacho cheese wrapped in a warm tortilla. Perfectly toasted for a golden crunch, they’re an easy, satisfying meal for any time of day!
Equipment
- Air Fryer
- Skillet
- Mixing Bowl
- Spatula
Ingredients
Main Ingredients
- 3 large russet potatoes peeled and diced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 1 tsp salt
- 1 lb ground beef
- 1 tbsp minced garlic
- 1 tsp dried cilantro
- 1 tsp ground cumin
- 2 tsp chili powder
- 0.5 cup water
- 0.5 cup taco sauce
- 1 cup nacho cheese sauce
- 5 large flour tortillas
Instructions
- Peel and dice potatoes into small cubes. Toss with olive oil, paprika, garlic powder, pepper, and salt until evenly coated.
- Air fry potatoes at 400°F (200°C) for 25 minutes, shaking halfway through, until crispy and golden.
- In a skillet, brown ground beef over medium heat. Add minced garlic, paprika, chili powder, cumin, cilantro, salt, and pepper. Cook until fragrant and no longer pink.
- Pour in water and taco sauce. Stir and simmer for 2–3 minutes, allowing flavors to blend.
- Lay a tortilla flat, spread nacho cheese in the center, add a scoop of beef, a drizzle of taco sauce, and a handful of crispy potatoes.
- Fold in the sides and roll up the burrito tightly.
- Toast burritos in a hot skillet for 2–3 minutes per side until golden and sealed. Serve warm with extra cheese or salsa.
Notes
To make it spicier, add jalapeños or hot sauce to the beef mixture. For a vegetarian version, replace beef with beans or sautéed veggies. Store leftovers in the fridge for up to 4 days or freeze for 3 months.