Name: Cheesy Potato Burritos with Beef
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 1 lb ground beef; 2 cups diced Russet or Yukon Gold potatoes; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup shredded Cheddar cheese; 1 cup shredded Monterey Jack cheese; 6 large flour tortillas; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp chili powder; 1/2 tsp cumin; Optional: chopped cilantro, sour cream, salsa

I’m excited to share this mouthwatering Cheesy Potato Burritos with Beef. It’s the perfect fusion of hearty beef, creamy potatoes, melty cheese, and warm tortillas—all wrapped up in a comfort-food delight.

Cheesy Potato Burritos with Beef

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between savory beef, soft potatoes, and gooey cheese. It’s simple to make, yet feels indulgent—ideal for a satisfying weeknight dinner. The flavors meld together beautifully, and the burrito format makes it fun and easy to eat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Russet or Yukon Gold potatoes, diced
Onions, finely chopped
Garlic, minced
Cheddar cheese, shredded
Monterey Jack cheese, shredded
Flour tortillas
Olive oil
Salt
Pepper
Chili powder
Cumin
Optional: chopped cilantro, sour cream, salsa

directions

Cook the potatoes
I heat olive oil in a skillet over medium heat, then add the diced potatoes. I season them with salt, pepper, and a bit of chili powder. I cook until they’re golden and tender, about 10–12 minutes, stirring occasionally.
Cook the beef
In another pan, I sauté onions and garlic until fragrant. Then I add ground beef, seasoning with chili powder, cumin, salt, and pepper. I cook until the beef is browned and fully cooked, breaking it up as it cooks.
Combine fillings
I stir the cooked potatoes into the beef mixture and let it mingle for a couple of minutes. Then I remove it from heat and stir in the shredded cheddar and Monterey Jack, mixing until it’s all melted and cheesy.
Assemble burritos
I warm the tortillas to make them pliable, then spoon a generous portion of the cheesy potato–beef mix onto each tortilla. I fold the ends, then roll them up tightly.
Optional finishing step
For a crisp exterior, I brush the burritos lightly with olive oil and toast them seam-side down in a hot skillet for about 2 minutes per side until golden.
Serve
I slice them in half and serve with salsa, sour cream, or your favorite toppings.

Servings and timing

Servings: Makes about 6 burritos
Preparation time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

(If your recipe card differs, I adjusted these based on typical timing.)

Variations

Swap the protein: I sometimes use shredded chicken or black beans for a vegetarian twist.
Spice it up: A spoonful of chipotle in adobo adds a smoky heat.
Cheese options: Pepper Jack gives a spicy kick; feta or queso fresco adds tang.
Veggie boost: Sautéed bell peppers or mushrooms add extra flavor and texture.

storage/reheating

I store leftover burritos in an airtight container in the fridge for up to 4 days. To reheat, I wrap them in foil and warm in a 350°F (175°C) oven for about 15 minutes, or microwave briefly and then crisp in a skillet. For freezing, I wrap each burrito tightly in plastic, freeze for up to 3 months, and reheat from frozen—again using foil in the oven or microwave then skillet.

FAQs

1. Can I make these burritos ahead of time?

Yes! I prepare the filling and assemble the burritos, then refrigerate them wrapped for up to a day before baking or toasting.

2. Can I freeze them before baking?

Absolutely—I freeze them individually wrapped for up to 3 months. I usually bake from frozen at 350°F for about 25–30 minutes.

3. What’s the best potato to use?

I prefer russet for fluffiness or Yukon Gold for a creamier texture. Red potatoes also work if you like a firmer bite.

4. How can I make these lower in carbs?

I swap flour tortillas for low-carb wraps or large lettuce leaves, and I reduce potatoes or replace them with cauliflower rice.

5. Can I add rice or beans to the filling?

Yes! I often stir in cooked rice or black beans to bulk them up—adds great texture and protein.

Conclusion

I love how Cheesy Potato Burritos with Beef hit all the comfort-food notes—hearty, cheesy, and easy to customize. Whether I’m feeding a crowd or looking for a cozy dinner, these burritos deliver. Give them a try and tweak them to make your own perfect version!