Cheesy Beef & Potato Burritos with Nacho Sauce
Creamy, juicy, and comfortingly cheesy burritos filled with seasoned beef and sautéed potatoes, topped with a luscious cheddar nacho sauce.
Servings: 4 servings
Equipment
- Large Skillet
- Small saucepan
- Spatula
- Mixing Bowl
Ingredients
Ingredients
- 1 tbsp Olive oil For sautéing potatoes
- 2 medium Potatoes Peeled and diced small (about 1/2-inch cubes)
- 1 tsp Salt Divided as needed for potatoes and sauce
- 1/8 tsp Black pepper For potatoes
- 1/2 tsp Smoked paprika For potatoes
- 1 small Onion Finely chopped
- 1 lb Ground beef 80/20 or 85/15 for flavor
- 2 cloves Garlic Minced
- 1 tbsp Taco seasoning Store-bought or homemade
- 1/4 cup Water To deglaze and simmer beef
- 1 cup Shredded cheddar cheese For filling
- 1 tbsp Butter For nacho sauce and to toast burritos
- 1 tbsp All-purpose flour To thicken nacho sauce
- 3/4 cup Milk Whole or 2% for smooth sauce
- 1 cup Sharp cheddar Shredded, for nacho sauce
- Salt to taste For the nacho sauce
- 4-6 large Flour tortillas Warmed for easier rolling
- Optional garnishes Finely diced tomatoes, chopped fresh parsley or cilantro
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced potatoes and season with 1 tsp salt, 1/8 tsp black pepper, and 1/2 tsp smoked paprika. Stir to coat.
- Cook the potatoes, stirring occasionally, for about 10 minutes until they are golden and tender. Remove potatoes from the skillet and set aside.
- In the same skillet, add a touch more oil if needed and sauté the finely chopped onion until soft and translucent, about 3 minutes.
- Add the ground beef to the skillet. Break it apart with a spatula and cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if necessary.
- Stir in the minced garlic and taco seasoning. Pour in water, scraping any browned bits from the bottom of the pan. Simmer for 3–4 minutes until well combined and slightly thickened. Remove from heat.
- While the beef simmers, make the nacho sauce: In a small saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for about 1 minute, stirring continuously.
- Slowly whisk in milk until smooth and slightly thickened, about 2 minutes. Reduce heat to low and stir in shredded sharp cheddar until melted and smooth. Season with salt to taste and keep warm.
- To assemble, lay a warmed tortilla flat. Spoon a portion of the beef mixture down the center, add a handful of the golden potatoes, and sprinkle shredded cheese over the top.
- Roll each tortilla tightly like a burrito, folding in the sides as you go. Seal well so the filling stays inside.
- In a nonstick pan, melt a little butter over medium heat. Place burritos seam-side-down first and toast for 2–3 minutes per side until golden and crisp.
- Slice burritos in half, drizzle generously with the warm nacho cheese sauce, and garnish with diced tomatoes and fresh parsley. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, wrap cooled burritos individually in foil and place in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.