Cheesy Beef Potato Burritos (Print Version)
# Ingredients:
→ Beef Filling
01 -
450g ground beef
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 teaspoon ground cumin
05 -
1 teaspoon chili powder
06 -
0.5 teaspoon smoked paprika
07 -
Salt and black pepper, to taste
08 -
2 tablespoons tomato paste
09 -
60ml beef broth or water
→ Crispy Potatoes
10 -
2 medium russet potatoes, peeled and diced small
11 -
2 tablespoons vegetable oil or olive oil
12 -
Salt and black pepper, to taste
13 -
Optional: garlic powder, paprika, or taco seasoning, to taste
→ Nacho Cheese Drizzle
14 -
2 tablespoons unsalted butter
15 -
2 tablespoons all-purpose flour
16 -
240ml whole milk
17 -
150g shredded cheddar or nacho blend cheese
18 -
0.25 teaspoon garlic powder
19 -
0.25 teaspoon cayenne pepper or hot sauce (optional)
→ Additional Fillings
20 -
4 large (25cm) flour tortillas
21 -
100g shredded cheese (cheddar, Monterey Jack, or blend)
22 -
120ml sour cream
23 -
120ml salsa or pico de gallo
24 -
Optional: pickled jalapeños, sliced
25 -
Optional: green onions, sliced
26 -
Optional: avocado, sliced
27 -
Optional: shredded lettuce
# Instructions:
01 -
Toss diced potatoes with oil, salt, pepper, and desired spices. Pan-fry in a large skillet over medium-high heat for 10–12 minutes until golden and crisp, or roast on a parchment-lined tray at 220°C for 20–25 minutes, flipping halfway through.
02 -
In a large skillet over medium heat, sauté onion in a small amount of oil for 2–3 minutes until translucent. Add minced garlic and ground beef; cook until beef is browned throughout. Stir in tomato paste, cumin, chili powder, smoked paprika, salt, pepper, and beef broth. Simmer over low heat for about 5 minutes, reducing mixture until thickened.
03 -
Melt butter in a saucepan over medium heat. Stir in flour to form a roux; cook for 1 minute. Gradually whisk in milk, smoothing out lumps, and simmer until sauce thickens. Reduce heat to low and fold in shredded cheese, garlic powder, and cayenne or hot sauce. Stir until smooth and keep warm.
04 -
Warm tortillas for pliability. On each, layer beef mixture, crispy potatoes, shredded cheese, and optional fillings. Roll tightly, folding in the sides. For a golden finish, sear seam-side down in a dry skillet for 1–2 minutes.
05 -
Slice burritos in half. Drizzle generously with warm nacho cheese sauce. Serve with sour cream and salsa or pico de gallo on the side.
# Notes:
01 -
For convenience, substitute frozen hash browns or tater tots for freshly diced potatoes.
02 -
Increase cheese quantity inside and atop the burrito for enhanced richness.
03 -
Freeze assembled, undrizzled burritos in foil for future meal prep.