Description
Hearty and cheesy burritos stuffed with seasoned ground beef, crispy potatoes, nacho cheese, and taco sauce—perfect for a family Taco Tuesday or a filling make-ahead meal.
Ingredients
Units
Scale
- 3 large potatoes (peeled & cubed)
- 1 lb ground beef
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 tsp paprika
- 1 tbsp minced garlic
- 1/2 cup water
- Nacho cheese (to taste)
- 5 burrito-size flour tortillas
- Taco sauce (to taste)
- Olive oil + salt, pepper, garlic powder, paprika (for potatoes)
Instructions
- Preheat air fryer to 400°F (or oven to same).
- Toss cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika. Air-fry for 25 minutes, shaking occasionally (or bake for 30 minutes).
- Meanwhile, cook ground beef over medium-high heat. Season with salt, pepper, chili powder, cumin, dried cilantro, and paprika; add garlic. Drain fat, add ½ cup water, and reduce to low heat.
- Warm tortillas and nacho cheese to make rolling easier.
- Assemble burritos: layer nacho cheese, beef, taco sauce, crispy potatoes, and extra cheese in each tortilla and roll tightly.
- Heat a skillet over medium-high; cook burritos seam-side down until golden brown on all sides.
- Serve hot with sour cream and extra taco sauce.
Notes
- Makes 5 large burritos; easily double the recipe.
- Frozen diced potatoes or tater tots can be used instead.
- Swap chicken or beans for beef if preferred.
- Warming tortillas prevents tearing when rolling.
- Reheat leftovers in microwave or crisp in a skillet.
Nutrition
- Serving Size: 1 burrito
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg