Cheesy Beef Potato Burritos
These burritos combine crispy potatoes, seasoned beef, and rich nacho cheese for a flavorful, satisfying meal perfect for casual dinners or Taco Tuesday gatherings.
Equipment
- 1 air fryer
- 1 large skillet
- 1 mixing bowl
- 1 Cooking tongs
Ingredients
- 3 large potatoes peeled and cut into 1 cm cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 450 grams ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1 teaspoon paprika
- 1 tablespoon minced garlic
- 120 milliliters water
- 5 large flour tortillas burrito size
- 250 grams nacho cheese sauce
- 100 milliliters taco sauce
Instructions
- Peel, wash, and dice potatoes into 1 cm cubes. Toss them with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Place the coated potato cubes in the air fryer basket and cook at 200°C for 25 minutes, shaking the basket several times for even browning until crispy and golden.
- In a large skillet over medium-high heat, cook the ground beef until browned. Season with salt, pepper, chili powder, cumin, dried cilantro, paprika, and minced garlic, stirring to combine.
- Add water to the beef mixture, stir well, reduce heat to low, and keep warm until potatoes finish cooking.
- Lay a flour tortilla flat and spread a spoonful of nacho cheese sauce in the center. Add beef mixture, drizzle taco sauce, and top with crispy potatoes. Add extra nacho cheese if desired.
- Fold and roll the tortilla to enclose the filling securely.
- Place assembled burritos seam-side down in a dry skillet over medium-high heat. Cook 1-2 minutes per side until tortillas are crisp and lightly browned.
Notes
- Do not overcrowd potatoes in the air fryer for best crispiness.
- Keep burritos seam-side down when grilling to seal them well.
- Warm nacho cheese sauce gently for easier spreading.