Loaded Beef and Potato Burritos
45 min
|
easy
Recipe by Eunice
Introduction
These loaded beef and potato burritos bring serious comfort: smoky beef, garlicky potatoes, and a double melt of cheddar and Jack, all properly seasoned with bouillon, paprika, and chili to make every bite count.
Perfect for weeknights, game day, or make-ahead lunches, they channel that California-style potato-in-the-burrito vibe, travel like champs, and crisp up beautifully on a hot skillet if you want a little crunch.
Ingredients (6 servings)
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Ingredients:
- 1 lb ground beef ground beef 1 lb
- 2 cups Russet potatoes, peeled, cut into very small cubes Russet potatoes 0.76 lb
- 1 small onion, diced onion 1 ct small
- 2 cloves garlic, minced garlic 0.18 head (for garlic clove)
- 1 tsp granulated beef bouillon beef bouillon powder 0.14 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- ½ tsp chili powder chili powder 0.04 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ cup shredded cheddar cheese shredded cheddar cheese 2.5 oz
- ½ cup shredded Monterey Jack cheese shredded Monterey Jack cheese 2 oz
- ⅓ cup water water
- 1 Tbsp olive oil olive oil
- 6 large flour tortillas large flour tortillas 6 ct
For the Topping:
- ¼ cup shredded cheddar cheese shredded cheddar cheese 1.25 oz
- ¼ cup shredded Monterey Jack cheese shredded Monterey Jack cheese 1 oz
How to Make Loaded Beef and Potato Burritos
-
Prep the basics
Dice the potatoes into tiny 1/4 inch cubes, finely dice the onion, and mince the garlic so everything cooks fast and evenly.
Mix the 1/2 cup cheddar and 1/2 cup Monterey Jack together in a bowl for the filling and set the topping cheeses aside.
-
Crisp the potatoes
Heat a large skillet over medium high and add the olive oil.
Add the potatoes with a pinch of salt and black pepper and cook, stirring occasionally, until golden and tender, about 8 to 10 minutes; if they resist, splash in 1 to 2 tablespoons water, cover 2 minutes, then uncover to crisp again.
Transfer potatoes to a plate.
-
Brown the beef and aromatics
In the same skillet add the onion and cook 2 minutes until translucent.
Add the ground beef and cook, breaking it up, until browned with little pink left, about 5 to 6 minutes, then drain excess fat if needed.
-
Season and simmer
Stir in the garlic, beef bouillon, smoked paprika, chili powder, remaining salt, and black pepper until the beef is glossy and fragrant.
Pour in the 1/3 cup water and simmer 2 to 3 minutes to dissolve the bouillon and make a saucy coating.
Return the potatoes to the pan and toss to coat, then taste and adjust seasoning.
-
Warm the tortillas
Warm tortillas in a dry skillet 10 to 15 seconds per side or wrap in a damp towel and microwave 30 to 45 seconds until pliable.
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Fill and roll
Divide the beef-potato mixture among the tortillas and sprinkle the mixed filling cheeses over each.
Fold the sides in, roll tightly from the bottom, and set seam side down.
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Griddle and top
Wipe the skillet, add a thin film of oil, and griddle the burritos seam side down over medium heat until golden and sealed, 1 to 2 minutes per side.
Top with the remaining cheddar and Monterey Jack, cover the pan to trap heat, and melt 1 to 2 minutes or slide under the broiler briefly until bubbly.
-
Serve
Let burritos rest 1 minute so the cheese sets slightly, then serve hot with salsa, hot sauce, or a quick lime crema.
Substitutions
- Ground beef -> ground turkey + soy boost
- Swap in 1 lb ground turkey and add 1 teaspoon soy sauce to the pan with the spices to replace beefy depth, giving juicy, savory results without drying out.
- Potatoes -> sweet potatoes
- Use the same tiny dice and cook until spotty and caramelized, bringing a sweet-savory contrast that plays beautifully with smoky paprika.
- Monterey Jack -> Pepper Jack or Oaxaca
- Pepper Jack adds gentle heat and creaminess, while Oaxaca melts into long, luscious pulls that make every bite feel like a quesadilla inside a burrito.
Tips
- Cut the potatoes tiny and dry them
- Aim for 1/4 inch cubes and pat them dry before they hit the oil so they crisp instead of steaming.
- Layer seasoning like a pro
- Bloom the paprika and chili powder in the hot fat with the garlic and bouillon so the spices wake up and coat everything evenly.
- Control moisture to avoid soggy burritos
- Reduce the beef mixture until it looks glossy with a little saucy cling, not watery, and drain excess fat before seasoning.
- Warm tortillas are non-negotiable
- A warm tortilla stretches and seals; a cold one cracks and leaks, so take the 60 seconds to heat them properly.
- Roll tight, then sear the seam
- Tuck the sides in firmly, roll with purpose, and always sear seam side down first to lock it closed without toothpicks.
- Cheese-on-top that actually melts
- Cover the skillet or use a quick broil so the topping cheese fuses into a bubbly cap instead of just sitting there.
- Optional sofrito flex
- Stir in 2 tablespoons sofrito with the spices for deeper, garlicky, peppery backbone if you keep a jar in the fridge like I do.
Nutrition Facts *
| Energy | 708 | kcal |
|---|---|---|
| Protein | 37 | g |
| Total Fat | 36 | g |
| Carbohydrates | 55 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My potatoes are still firm after browning, what now?
- Add 2 tablespoons water, cover the skillet, steam 2 to 3 minutes, then uncover and cook to re-crisp; the tiny dice will finish quickly.
- How do I keep burritos from getting soggy?
- Fully reduce the beef mixture, rest the burritos 1 minute after searing, and avoid overstuffing so steam does not get trapped.
- Can I bake instead of pan-searing?
- Yes, place rolled burritos seam side down on a sheet at 400 F for 8 to 10 minutes, then add topping cheese and broil 1 to 2 minutes until bubbly.
- My tortillas keep tearing, what am I doing wrong?
- Use fresh large flour tortillas, warm them until pliable, and avoid overfilling; if needed, double-stack two tortillas for weak spots.
- Can I make these ahead or freeze them?
- Yes, cool the filling, roll without the topping cheese, wrap tightly, and freeze up to 2 months; reheat from thawed, then add the cheese topper to melt.
- How can I add more heat without blowing out the balance?
- Add minced jalapeno with the onion or finish with a dash of hot sauce; keep the same salt level so the heat does not turn harsh.
Serving Suggestions
Serve with salsa verde, quick pickled red onions, and a lime-garlic crema to cut the richness and make every bite pop.
If you want a bodega-style crunch, slip in a handful of crushed tortilla chips before rolling, or go smoky with a spoon of chopped chipotle in adobo stirred into the beef.
More pairings:
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