Description
Indulge in the ultimate comfort food with these Cheesy Potato Burritos, featuring fluffy potatoes and two kinds of melted cheese wrapped in a warm tortilla. Perfect for any meal, these burritos are hearty, satisfying, and incredibly delicious!
Ingredients
Scale
- 2 pounds Russet or Yukon Gold potatoes
- 1 pound lean ground beef
- 1 diced yellow onion
- 3 cloves minced garlic
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup salsa
- ½ cup non-alcoholic beer or vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Large flour tortillas
- Optional: diced bell peppers, sour cream or cream cheese
Instructions
- Peel and dice the potatoes into ½-inch cubes, place them in a pot of cold, salted water, bring to a boil, and cook until fork-tender, about 10-15 minutes. Drain well and return to the pot to steam off excess moisture. Lightly mash half the potatoes and leave the other half chunky, then season with salt and pepper.
- In a large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Once no pink remains, drain excess fat. Add the diced onion and minced garlic, cooking until the onion is softened, about 5 minutes.
- Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper to the beef mixture, cooking for about 1 minute until fragrant. Add the salsa and non-alcoholic beer or vegetable broth, followed by the black beans and corn. Simmer for 5-7 minutes to meld flavors and reduce liquid.
- In a large bowl, combine the prepared potatoes with the shredded cheese and a portion of the beef and bean mixture. Adjust seasoning as needed, and stir in cream cheese or sour cream if desired.
- Warm the flour tortillas individually in a dry skillet or microwave until pliable.
- On each tortilla, spoon a generous amount of the filling, sprinkle extra cheese on top, then roll tightly, tucking in the sides.
- For a crispy exterior, pan-fry the burritos seam-side down in a skillet with oil for 2-3 minutes per side until golden brown, or bake at 375°F (190°C) for 10-15 minutes.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For extra crispy potatoes, consider roasting or air frying them. Don't skimp on cheese; layering it inside the burrito enhances flavor. Adjust spices to your preference, and feel free to make ahead for easy weeknight meals.