Description
Cheesy Potato Burritos with Beef are a comforting fusion of savory ground beef, tender potatoes, and melted cheese all wrapped in a warm flour tortilla. Perfect for a hearty and satisfying weeknight dinner.
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
Instructions
- Heat olive oil in a skillet over medium heat. Add diced potatoes and season with salt, pepper, and chili powder. Cook for 10–12 minutes until golden and tender, stirring occasionally.
- In another pan, sauté onions and garlic until fragrant. Add ground beef and season with chili powder, cumin, salt, and pepper. Cook until beef is browned and fully cooked, breaking it up as it cooks.
- Stir the cooked potatoes into the beef mixture and cook together for 2 minutes. Remove from heat and mix in shredded cheddar and Monterey Jack cheese until melted.
- Warm the tortillas to make them pliable. Spoon the beef-potato-cheese mixture into each tortilla, fold the ends, and roll tightly into burritos.
- Optional: Brush burritos lightly with olive oil and toast in a hot skillet for about 2 minutes per side until golden brown.
- Serve warm with optional toppings like salsa, sour cream, or chopped cilantro.
Notes
- Use russet potatoes for fluffiness or Yukon Gold for a creamy texture.
- Add black beans or cooked rice to bulk up the filling.
- To freeze, wrap individual burritos tightly in plastic and store up to 3 months.
- Reheat in a 350°F oven for 15 minutes or microwave and then crisp in a skillet.
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
