Loaded Beef and Potato Burritos
45 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 30 min | 45 min |
Introduction
These loaded beef and potato burritos are hearty, cheesy, and so satisfying, with tender bites of potato in every bite.
They are perfect for busy weeknights, game days, or anytime you need a budget-friendly comfort meal.
Smoky spices, melty cheddar and Monterey Jack, and warm flour tortillas make this an easy crowd-pleasing favorite.
Ingredients (6 servings)
Ingredients:
For the Topping:
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Loaded Beef and Potato Burritos
-
Prep and preheat
Preheat your oven to 375°F and lightly grease a baking dish big enough to hold all six burritos.
Peel the potatoes, cut them into very small cubes, and dice the onion and garlic.
Shred the cheddar and Monterey Jack if you are not using pre-shredded cheese.
-
Start the potatoes and aromatics
Heat the olive oil in a large skillet over medium heat.
Add the potatoes and onion with a small pinch of salt, and cook, stirring often, until they start to soften.
Cook for about 8 to 10 minutes, until the potatoes are lightly golden in spots.
Stir in the garlic and cook for 30 seconds, just until fragrant.
-
Brown the beef and season
Add the ground beef to the skillet and cook, breaking it up with a spoon, until no pink remains.
If there is a lot of grease, carefully spoon some out so the filling is not too oily.
Sprinkle in the beef bouillon, smoked paprika, chili powder, salt, and black pepper.
Pour in the water, then stir well so the spices coat the meat and potatoes evenly.
Simmer for 5 to 7 minutes, until the liquid has mostly reduced and the potatoes are fully tender.
-
Add cheese to the filling
Turn off the heat and let the mixture sit for a minute so it stops bubbling.
Stir in the 1/2 cup cheddar and 1/2 cup Monterey Jack until the cheese is melted and creamy.
Let the filling cool for 5 minutes so it thickens slightly and is easier to roll inside the tortillas.
-
Warm tortillas and fill
Stack the tortillas and wrap them in a clean, slightly damp kitchen towel.
Microwave for 30 to 45 seconds, or warm them in a dry skillet, until they are soft and flexible.
Lay one warm tortilla on a work surface and spoon a generous line of filling down the center.
Fold the sides in over the filling, then roll up tightly from the bottom to form a burrito.
Repeat with the remaining tortillas and filling, placing each burrito seam side down in the greased baking dish.
-
Top and bake
Sprinkle the 1/4 cup cheddar and 1/4 cup Monterey Jack evenly over the tops of the burritos.
Bake for 8 to 12 minutes, until the cheese on top is melted and the tortilla edges look lightly crisp.
-
Rest and serve
Let the burritos rest for 5 minutes so the filling can set slightly and is easier to slice or pick up.
Serve hot with your favorite salsa, sour cream, guacamole, or a simple green salad on the side.
Substitutions
- Ground beef -> ground turkey
- Use the same amount of lean ground turkey in place of the beef for a lighter, slightly milder filling. Brown it well to build flavor, and you will still get that rich, cozy burrito vibe.
- Potatoes -> sweet potatoes
- Swap the white potatoes for the same amount of peeled, small-diced sweet potatoes. They cook in similar time and add a slightly sweet, earthy flavor that pairs beautifully with the smoky spices.
- Fresh potatoes -> frozen tater tots
- For a fun shortcut, use bite-size frozen tater tots instead of the cubed potatoes. Cook them in the skillet until crisp before adding the beef, which gives the filling great texture and flavor.
Tips
- Cut the potatoes very small
- Aim for potato cubes about 1/4 inch, so they cook through quickly and match the texture of the ground beef.
- Season in layers
- Lightly salt the potatoes and onion as they cook, then taste the final filling and adjust the seasonings if needed.
- Cool the filling before rolling
- If the filling is piping hot, steam can make the tortillas tear and the burritos hard to handle. A brief rest lets the cheese thicken everything slightly so the burritos hold their shape.
- Toast for extra crunch
- For crispier burritos, pan-sear the rolled burritos in a lightly oiled skillet before or after baking with the cheese.
- Make-ahead and freeze
- Assemble the burritos without the topping cheese, wrap tightly, and freeze for quick future dinners. Bake from frozen, covered, at 350°F until hot, then uncover, add cheese, and bake until melted.
Nutrition Facts *
| Energy | 668 | kcal |
|---|---|---|
| Protein | 27 | g |
| Total Fat | 37 | g |
| Carbohydrates | 53 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My potatoes are still hard when the beef is done. What should I do?
- Add a splash of water, cover the skillet, and let the mixture simmer for a few extra minutes. Stir occasionally until the potatoes are tender before you add the cheese.
- How can I keep the burritos from getting soggy?
- Cook off most of the liquid in the filling, leaving it moist but not saucy. Let the burritos cool for a few minutes before serving so steam does not soak the tortillas.
- My tortillas keep cracking when I roll them. Any tips?
- Always warm the tortillas first, either in the microwave wrapped in a towel or briefly in a dry skillet. If they are very dry, cover them with a damp towel for a minute to soften.
- How can I make these burritos spicier or milder?
- For more heat, add extra chili powder, a pinch of cayenne, or some diced jalapeno to the filling. For a milder burrito, reduce the chili powder and skip any hot sauces or spicy toppings.
Serving Suggestions
These loaded beef and potato burritos make a comforting meal on their own, but they love a bright, crunchy side.
Try serving them with fresh pico de gallo, simple cabbage slaw, or limey black beans for extra color and contrast.
For a fun twist, drizzle the finished burritos with chipotle crema or ranch for a creamy, tangy finish.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
