Cheesy Beef & Potato Burritos with Nacho Drizzle

 

Ingredients

 For the Crispy Potatoes

• 3 large russet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• Salt and black pepper, to taste

 For the Spiced Beef Filling

• 500 g (1 lb) ground beef
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon oregano
• Salt and pepper, to taste

 For the Nacho Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups milk
• 1½ cups shredded cheddar cheese
• ¼ teaspoon paprika
• Salt, to taste

 For Assembling the Burritos

• Large flour tortillas
• Shredded mozzarella or cheddar cheese
• Optional toppings: sour cream, jalapeños, green onions

Instructions

 Step 1: Cook the Potatoes

1. In a large bowl, toss the cubed potatoes with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper.
2. Air-fry at 200°C / 400°F for 18–22 minutes, shaking halfway, until golden and crispy.
   Alternative: Bake in the oven at the same temperature for 30–35 minutes.

 Step 2: Prepare the Beef Filling

1. Heat olive oil in a skillet over medium heat.
2. Add chopped onion and cook until soft and translucent.
3. Stir in minced garlic and cook for 30 seconds.
4. Add ground beef and cook until browned.
5. Season with cumin, smoked paprika, chili powder, oregano, salt, and pepper.
6. Cook for another 5 minutes until well combined and flavorful. Remove from heat.

 Step 3: Make the Nacho Cheese Sauce

1. Melt butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Slowly add the milk, whisking constantly to avoid lumps.
4. Once thickened, reduce heat and add shredded cheddar cheese.
5. Stir until smooth and creamy. Season with paprika and salt.

 Step 4: Assemble the Burritos

1. Warm the tortillas slightly so they’re easy to fold.
2. Add a layer of crispy potatoes in the center.
3. Spoon over the spiced beef.
4. Sprinkle shredded cheese and drizzle with nacho cheese sauce.
5. Fold the sides and roll tightly into burritos.

 Step 5: Toast the Burritos

1. Heat a dry skillet over medium heat.
2. Place burritos seam-side down and toast until golden and crispy on all sides.
3. Serve hot with extra nacho drizzle on top.