I love how hearty and flavorful these burritos are. The crispy potatoes bring a satisfying texture, while the seasoned beef adds just the right amount of spice. And that nacho cheese? It ties everything together with a creamy, indulgent finish. They’re easy to make, freezer-friendly, and perfect for quick lunches or laid-back dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Potatoes: → 3 large potatoes → Olive oil → Salt → Pepper → Garlic powder → Paprika
Beef Filling: → 1 lb ground beef → ½ teaspoon salt → ½ teaspoon pepper → 2 teaspoons chili powder → 1 teaspoon cumin → 1 teaspoon dried cilantro → 1 teaspoon paprika → ½ cup water → 1 tablespoon minced garlic
I start by peeling and cubing the potatoes into small, even pieces. In a large bowl, I toss them with olive oil, salt, pepper, paprika, and garlic powder. Then I transfer them to the air fryer and cook at 400°F (200°C) for about 25 minutes, shaking the basket a couple of times for even crisping.
2. Prepare the Beef Filling
While the potatoes are cooking, I brown the ground beef in a large skillet over medium-high heat. I season it with salt, pepper, chili powder, cumin, paprika, and dried cilantro. Once the beef is cooked through, I stir in minced garlic and ½ cup of water to help the flavors meld. I reduce the heat to low to keep it warm until I’m ready to assemble.
3. Assemble the Burritos
To build the burritos, I lay out a flour tortilla and spread a layer of nacho cheese. Then I add a generous scoop of beef, a spoonful of taco sauce, a pile of crispy potatoes, and another drizzle of nacho cheese. I roll the tortilla tightly into a burrito shape, folding in the sides as I go.
4. Toast the Burritos
In a dry skillet over medium-high heat, I toast the assembled burritos until the tortillas are golden brown and slightly crispy on all sides. This step adds the perfect finish, locking in all that cheesy, savory filling.
Servings and timing
Servings: 5 large burritos Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes
Variations
When I want to switch things up, I add sautéed onions or bell peppers to the beef for extra flavor. Sometimes I swap the nacho cheese for shredded cheddar or pepper jack for a little kick. For a vegetarian version, I replace the beef with black beans or seasoned tofu. And if I’m feeling bold, a splash of hot sauce takes things to the next level.
Storage/Reheating
I wrap leftover burritos individually in foil and keep them in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for about 10–15 minutes until warmed through. They also freeze well—just wrap tightly in plastic wrap and foil, and store for up to 2 months. When ready to eat, I thaw them in the fridge overnight and reheat in the oven or air fryer.
FAQs
Can I use frozen diced potatoes instead of fresh?
Yes, I’ve used frozen diced potatoes in a pinch. I toss them with the same seasonings and cook them in the air fryer until crispy.
Is there a way to make these burritos less spicy?
Absolutely. I reduce or skip the chili powder and use mild taco sauce if I’m making them for kids or those who prefer less heat.
Can I make these burritos ahead of time?
Yes, I often prep them ahead and store them in the fridge or freezer. They reheat beautifully and make a great grab-and-go lunch.
What’s the best cheese to use besides nacho cheese?
I like using shredded Monterey Jack, sharp cheddar, or a cheese blend. They melt well and add a slightly different flavor.
Can I bake the burritos instead of pan-toasting?
Yes, I place them seam-side down on a baking sheet and bake at 375°F for about 10–15 minutes until warmed through and golden on the outside.
Conclusion
These Cheesy Beef and Potato Burritos are everything I want in a comfort food meal—crispy, gooey, savory, and packed with flavor. They come together easily and hit the spot whether I’m serving a crowd or just treating myself. Once I tried them, they became a go-to dinner staple in my kitchen.
Crispy air-fried potatoes, spiced ground beef, and melty nacho cheese wrapped in a golden tortilla—these loaded burritos are pure comfort food.
Ingredients
→ Potatoes:
3 large potatoes, peeled and diced
Olive oil (enough to coat)
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Paprika, to taste
→ Beef Filling:
1 lb ground beef
½ teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried cilantro
1 teaspoon paprika
½ cup water
1 tablespoon minced garlic
→ Burrito Assembly:
Nacho cheese (store-bought or homemade)
5 burrito-size flour tortillas
Taco sauce (for added flavor)
Instructions
1. Cook the Potatoes:
Peel and cube the potatoes. Toss them in olive oil with salt, pepper, paprika, and garlic powder.
Cook in an air fryer at 400°F (200°C) for 25 minutes, shaking the basket occasionally.
2. Make the Beef Filling:
In a large skillet over medium-high heat, brown the ground beef.
Add salt, pepper, chili powder, cumin, cilantro, paprika, and garlic.
Stir in ½ cup water and simmer until thickened. Keep warm on low heat.
3. Assemble the Burritos:
Lay out a tortilla. Spread a layer of nacho cheese, followed by a scoop of beef, a spoonful of taco sauce, crispy potatoes, and another layer of cheese.
Roll tightly into a burrito shape.
4. Grill the Burritos:
Place burritos seam-side down in a skillet over medium-high heat.
Cook until golden brown and crisp on all sides.
Notes
Use leftover roasted potatoes to save time.
Swap ground beef for ground turkey or black beans for a lighter or vegetarian version.
Add jalapeños or hot sauce for extra heat.
Burritos can be wrapped and frozen before grilling for make-ahead meals.
