Description
Forget takeout! These incredible homemade burritos are packed with savory seasoned beef, crispy potatoes, and melted cheese, all toasted to perfection and smothered in a decadent, creamy nacho cheese sauce. The ultimate comfort food meal, ready in under an hour.
Ingredients
Scale
For the Filling:
- 1 tbsp olive oil
- 2 medium potatoes, peeled and diced small
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 tsp smoked paprika
- 1 small onion, finely chopped
- 1 lb ground beef
- 2 garlic cloves, minced
- 1 tbsp taco seasoning (ensure it contains only spices)
- 1/4 cup water
- 1 cup shredded cheddar cheese or 4-cheese Mexican blend
For the Nacho Cheese Drizzle:
- 1 tbsp butter
- 1 tbsp flour
- 3/4 cup milk
- 1 cup sharp cheddar, shredded
- Salt to taste
Optional Garnish:
- Finely diced tomatoes
- Fresh parsley
Instructions
- Cook the Potatoes: Heat olive oil in a large skillet over medium heat. Add diced potatoes, season with salt, pepper, and smoked paprika. Cook for about 10 minutes, stirring occasionally, until golden and tender. Remove and set aside.
- Cook the Beef: In the same skillet, sauté onions until soft (about 3 minutes). Add ground beef and cook until browned. Drain excess fat if necessary. Stir in minced garlic and taco seasoning, then add the water. Simmer for 3–4 minutes until the sauce has thickened.
- Make the Nacho Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in the milk until smooth and slightly thickened. Reduce heat to low, then stir in the shredded cheddar cheese and a pinch of salt until melted. Keep warm.
- Assemble: On each tortilla, layer the beef mixture, cooked potatoes, and shredded cheese. Fold in the sides first, then roll tightly from the bottom to create a secure burrito.
- Toast: In a nonstick skillet, melt a little butter over medium heat. Place the burrito seam-side down and toast for 2–3 minutes per side, until golden brown and crisp.
- Serve: Slice the burritos in half, drizzle with the warm nacho cheese sauce, and garnish with optional diced tomatoes and parsley.
Notes
- For Crispy Potatoes: Ensure they are diced small and avoid overcrowding the pan to get them perfectly golden brown.
- For a Smooth Cheese Sauce: Always remove the saucepan from the direct heat before whisking in the cheese to prevent it from becoming lumpy.
- Rolling Tip: Warm your tortillas in the microwave for 15-20 seconds before filling. This makes them more pliable and prevents them from tearing.
- Storage: For best results, store the fillings and sauce separately in the fridge for up to 3 days. Reheat the toasted burritos in an oven or air fryer to maintain crispiness.
- Healthier Swaps: Consider using lean ground turkey, low-carb tortillas, or swapping potatoes for roasted cauliflower to fit different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch & Dinner
- Method: Sautéing, Simmering, Pan-Toasting
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 Burrito
- Calories: 650 kcal
- Sugar: 4g
- Sodium: 1410mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg