Cheesy Beef and Potato Burritos with Nacho Drizzle
Seasoned ground beef, air fried potato cubes, and nacho cheese sauce rolled in flour tortillas and toasted until golden.
Equipment
- Air fryer
- Large skillet
- Cutting board
Ingredients
Main Ingredients
- 3 large russet potatoes peeled and cut into small cubes
- 1 lb lean ground beef 93 percent lean
- 1 cup nacho cheese sauce plus extra for drizzling
- 1 tsp chili powder
- 1 tsp garlic powder
- ¼ tsp black pepper
- 6 large flour tortillas 10 inch
- 2 tbsp oil for the air fryer and the skillet
- ½ cup sour cream optional topping
- ½ cup salsa optional topping
- 2 green onions sliced, optional topping
Instructions
Cooking
- Air fry. Toss the potatoes with oil and pepper and air fry at 400 degrees F for 15 to 20 minutes until crisp.
- Brown the beef. Cook the beef with the chili powder and garlic powder in a skillet until fully cooked.
- Assemble. Fill each tortilla with beef, potatoes, and nacho cheese sauce, then roll up.
- Toast. Toast the burritos seam side down in a skillet with oil until golden brown.
- Serve. Drizzle with extra nacho cheese sauce and add toppings if you like.
Notes
Substitutions: Use ground turkey cooked to 165 degrees F or queso in place of the nacho cheese sauce.
Tips: Cook the beef to 160 degrees F and shake the air fryer basket for even potatoes.
Storage: Refrigerate for 3 days or freeze for 2 months, and reheat to 165 degrees F.
Nutrition does not include the optional toppings.