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Copycat Cheesy Beef and Potato Burritos

A homemade copycat burrito stuffed with crispy seasoned potato bites, taco-spiced ground beef, warm nacho cheese sauce, and sour cream, rolled and toasted in a skillet for a satisfying 45-minute dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large Russet or Yukon Gold potatoes peeled and cut into 1/2-inch cubes; patted dry before seasoning
  • 1 tbsp olive oil for potato seasoning
  • 0.5 tsp salt for potato seasoning
  • 0.5 tsp black pepper for potato seasoning
  • 0.5 tsp garlic powder for potato seasoning
  • 0.5 tsp paprika for potato seasoning
  • 1 lb ground beef
  • 1 packet taco seasoning 1 oz packet
  • 0.5 cup water for simmering taco beef
  • 5 large flour tortillas burrito size; warmed before assembling
  • 1 cup nacho cheese sauce heated
  • 0.5 cup sour cream or plain Greek yogurt for a lighter option
  • 0.5 cup taco sauce mild or hot
  • sliced green onions or fresh cilantro optional garnish

Equipment

  • Air fryer or large rimmed baking sheet
  • large skillet
  • Small saucepan or microwave-safe bowl for nacho cheese
  • Parchment paper (for oven method)

Method
 

  1. Toss the peeled and cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
  2. Air fryer method: Cook at 400°F for 20 to 25 minutes, shaking the basket at the halfway mark until golden and crispy. Oven method: Bake on a parchment-lined sheet pan at 400°F for 30 minutes, flipping once at 15 minutes.
  3. While potatoes cook, brown the ground beef in a large skillet over medium-high heat, breaking into small crumbles. Drain excess grease thoroughly.
  4. Stir in taco seasoning and 1/2 cup water. Reduce heat to low and simmer for 5 minutes until the liquid has absorbed and the seasoning coats the beef evenly.
  5. Warm the nacho cheese sauce. Set out all burrito components before assembling.
  6. Warm a tortilla in a dry skillet or microwave. Spread a generous spoonful of nacho cheese directly against the tortilla first. Add a scoop of taco beef, a dollop of sour cream, a splash of taco sauce, and a generous handful of crispy potatoes.
  7. Fold the two sides inward and roll tightly from the bottom up, keeping the sides tucked as you roll.
  8. Optional skillet toast: Place seam-side down in a dry skillet over medium heat. Press lightly with a spatula. Cook for 1 to 2 minutes per side until golden and sealed. Serve immediately.

Notes

Storage: Wrap individually in foil and refrigerate for up to 2 days. Reheat in the air fryer at 375°F for 5 to 6 minutes or oven at 350°F for 12 to 15 minutes. Microwave works but softens the exterior. Freezes for up to 2 months before the skillet toast step; reheat from frozen at 375°F for 20 to 25 minutes. Substitutions: Black beans or pinto beans replace ground beef for a vegetarian version. Frozen tater tots substitute for fresh potatoes as a shortcut. Ground turkey lightens the calorie count. Greek yogurt replaces sour cream. Pro tips: Always spread nacho cheese against the tortilla first to prevent sogginess. Pat potato cubes dry before seasoning for maximum crispiness. Don't overcrowd the air fryer basket.