Cheesy Beef Potato Burritos (Print Version)
# Ingredients:
→ Potatoes
01 -
1 teaspoon paprika
02 -
1 teaspoon garlic powder
03 -
0.5 teaspoon ground black pepper
04 -
1 teaspoon salt
05 -
2 tablespoons olive oil
06 -
3 large russet potatoes, peeled and diced
→ Beef Filling
07 -
1 tablespoon minced garlic
08 -
0.5 cup water
09 -
1 teaspoon paprika
10 -
1 teaspoon dried cilantro
11 -
1 teaspoon ground cumin
12 -
2 teaspoons chili powder
13 -
0.5 teaspoon ground black pepper
14 -
0.5 teaspoon salt
15 -
1 pound ground beef
→ Burrito Assembly
16 -
0.5 cup taco sauce
17 -
5 large flour tortillas (for burritos)
18 -
1 cup nacho cheese sauce
# Instructions:
01 -
Peel, wash, and dice the russet potatoes into small cubes. Toss them in a large bowl with paprika, garlic powder, black pepper, salt, and olive oil until evenly coated.
02 -
Place the seasoned potatoes in the air fryer basket. Cook at 400°F for 25 minutes, shaking the basket occasionally to ensure even crisping.
03 -
Heat a skillet over medium-high heat and cook the ground beef, breaking it up as it cooks. Add salt, black pepper, chili powder, cumin, dried cilantro, paprika, and minced garlic. Once browned and no pink remains, drain excess fat. Add water and simmer for a few minutes to combine flavors.
04 -
Place a tortilla on a flat surface. Spread nacho cheese in the center, add a portion of beef, drizzle with taco sauce, pile on crispy potatoes, and optionally add more nacho cheese. Fold in the sides and roll tightly.
05 -
Heat a clean skillet over medium-high heat. Place the rolled burritos seam-side down and toast for 2 minutes per side, flipping until golden and warmed through.
# Notes:
01 -
Ensure potatoes are spread evenly in the air fryer for uniform crisping.
02 -
Fold burritos tightly to prevent filling from spilling out while toasting.