These cheesy beef and potato burritos bring together crispy seasoned potatoes, savory ground beef, and creamy melted cheese, all wrapped in warm toasted tortillas. They are hearty, comforting, and perfect for a satisfying homemade meal that feels like a restaurant favorite.
Why You’ll Love This Recipe
This recipe is simple to prepare with everyday ingredients and delivers big flavor. The contrast between crispy potatoes and juicy beef makes every bite exciting, while the melted cheese ties everything together. These burritos are filling, family-friendly, and great for make-ahead meals or casual dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the potatoes
3 large potatoes (about 750 g), peeled and cut into small cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
For the beef filling
500 g ground beef
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ground cumin
For assembly
1 1/2 cups nacho-style cheese sauce or melted cheddar cheese
6 large flour tortillas (25 cm / 10-inch)
1 tablespoon butter or olive oil for toasting the burritos
Directions
Preheat the oven to 220°C or an air fryer to 200°C.
Place the cubed potatoes in a bowl, add olive oil, salt, pepper, garlic powder, and paprika, then toss until evenly coated. Spread the potatoes on a baking tray or in the air fryer basket and cook for 20 to 25 minutes, turning halfway, until golden and crispy.
While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft. Add the minced garlic and cook for 30 seconds. Add the ground beef and cook, breaking it apart, until fully browned. Season with salt, pepper, paprika, and cumin. Cook for another 2 minutes, then remove from heat.
Warm the tortillas slightly so they are easy to fold. Spoon a portion of beef into the center of each tortilla, top with crispy potatoes, and drizzle with cheese sauce. Fold the sides inward and roll tightly into burritos.
Heat a clean skillet over medium heat and lightly grease with butter or olive oil. Place the burritos seam-side down and toast for 2 to 3 minutes per side until golden and lightly crisp.
You can add sautéed bell peppers or mushrooms to the beef for extra vegetables.
Swap the cheese sauce for shredded mozzarella or a mild spicy cheese if preferred.
For a lighter option, use whole wheat tortillas and reduce the cheese slightly.
Storage/Reheating
Store leftover burritos wrapped tightly in foil or in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the oven at 180°C until heated through. Burritos can also be frozen for up to 2 months and reheated directly from frozen.
FAQs
Can I use frozen potatoes instead of fresh?
Yes, frozen diced potatoes can be used. Cook them according to package instructions before adding to the burritos.
What type of cheese works best?
Nacho-style cheese sauce or shredded cheddar both melt well and complement the beef and potatoes.
Can I make these burritos ahead of time?
Yes, you can assemble them in advance and store them in the refrigerator until ready to toast and serve.
Are these burritos spicy?
They are mildly seasoned. You can add chili powder or hot sauce if you want more heat.
Can I bake the burritos instead of pan-toasting?
Yes, brush them lightly with oil and bake at 200°C for about 10 to 12 minutes, turning once.
What can I serve with these burritos?
They pair well with a fresh salad, rice, or a simple yogurt-based sauce.
Can I use minced chicken instead of beef?
Yes, ground chicken works well and cooks in the same way as beef.
How do I keep the burritos from opening?
Make sure to roll them tightly and toast them seam-side down first.
Can I make them without cheese?
Yes, they will still be flavorful, though less creamy.
Are these suitable for kids?
Yes, the flavors are mild and comforting, making them kid-friendly.
Conclusion
Cheesy beef and potato burritos are a comforting and satisfying meal that combines simple ingredients with bold flavor. Easy to customize and perfect for sharing, this recipe is sure to become a regular favorite at your table.
Cheesy beef and potato burritos are hearty, comforting wraps filled with seasoned ground beef, crispy potatoes, and melty cheese, perfect for family meals, meal prep, or casual dinners.
Ingredients
For the potatoes:
3 large potatoes (about 750 g), peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
For the beef filling:
500 g ground beef
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ground cumin
For assembly:
1 1/2 cups nacho-style cheese sauce or melted cheddar cheese
6 large flour tortillas (10-inch / 25 cm)
1 tablespoon butter or olive oil (for toasting burritos)
Instructions
Preheat oven to 220°C or air fryer to 200°C. Toss cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika. Bake or air fry for 20–25 minutes until crispy, flipping halfway through.
While potatoes cook, heat oil in a skillet over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds.
Add ground beef and cook until browned, breaking it apart. Season with salt, pepper, paprika, and cumin. Cook 2 more minutes and remove from heat.
Warm tortillas for easier rolling. Add beef, crispy potatoes, and drizzle with cheese sauce. Fold sides in and roll tightly.
Heat a clean skillet over medium heat. Lightly grease with butter or oil and toast burritos seam-side down for 2–3 minutes per side until golden and crisp.
Notes
Use frozen diced potatoes as a shortcut if needed.
Customize with vegetables like peppers or mushrooms.
To make ahead, assemble and refrigerate burritos before toasting.
For extra crispness, bake instead of pan-toasting.
