Cheesy Potato Burritos
Creamy, comforting, and irresistibly cheesy, these burritos are filled with mashed potatoes, seasoned beef, and melted cheeses.
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Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Microwave
Ingredients
Ingredients
- 1 lb Ground beef Use lean or regular; pat dry and at room temperature for even browning.
- 1 cup Shredded cheddar cheese Sharp cheddar, shredded.
- 1 cup Shredded Monterey Jack cheese Shredded for good melting.
- 2 large Potatoes Cooked and mashed, peeled and boiled until tender.
- 4 large Flour tortillas Warmed before filling for pliability.
- 1/2 cup Sour cream Room temperature for easy dolloping or mixing.
- 2 tablespoons Taco seasoning Store-bought or homemade.
- 1/2 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Black pepper Adjust to taste.
Instructions
- In a skillet over medium heat, cook the ground beef until browned and no pink remains, about 6–8 minutes. Use a spatula to break the meat into small pieces as it cooks. Drain any excess fat by tilting the pan and spooning it out or using a paper towel. Season lightly with salt and pepper while cooking.
- Reduce heat to low and add the taco seasoning to the browned beef. Stir for 30 seconds to bloom the spices, then add the cooked and mashed potatoes. Mix well until the beef and potatoes are evenly combined and creamy. Taste and adjust salt and pepper as needed.
- Warm the tortillas in a separate skillet over low-medium heat for about 10–20 seconds per side, or wrap them in a damp paper towel and microwave for 20–30 seconds until pliable.
- Place a portion of the beef and potato mixture in the center of each warmed tortilla. Spread it into a line down the middle, leaving space at the edges to fold.
- Add about 1/4 cup shredded cheddar and 1/4 cup shredded Monterey Jack on top of the beef-and-potato mixture. Fold the sides in, then roll the tortillas tightly to form burritos.
- Serve immediately with a dollop of sour cream on the side or warmed inside. Offer extra shredded cheese for sprinkling if you like things extra melty.
Notes
For an extra-crispy finish, brush the outside of each burrito with a touch of oil and pan-sear until golden.