Cheesy Potato Burritos
Seasoned ground beef and crisp tater tots with melted cheddar, rolled in flour tortillas and seared until golden.
Equipment
- Large skillet
- Spatula
Ingredients
Main Ingredients
- 16 oz ground beef lean
- 2 cup frozen tater tots about 8 oz
- 1 cup shredded cheddar cheese about 4 oz
- 4 large flour tortillas 10 inch
- 1 tbsp olive oil for searing the burritos
- 1 tsp chili powder
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ cup salsa optional, for serving
- ½ cup sour cream optional, for serving
- ½ cup guacamole optional, for serving
Instructions
Cooking
- Brown. Cook the beef with the chili powder, garlic powder, and pepper in a skillet over medium heat for 7 to 8 minutes, until it reaches 160 degrees F, then drain.
- Crisp. Add the tater tots and cook 8 to 10 minutes, stirring and crushing them lightly, until golden and heated through.
- Warm. Warm the tortillas for 15 seconds each in a dry pan or the microwave until pliable.
- Fill. Divide the beef and tot mixture and the cheddar among the tortillas, fold in the sides, and roll tightly.
- Sear. Heat the olive oil over medium heat and cook the burritos seam side down for 2 to 3 minutes per side until golden and the cheese melts.
Notes
Substitutions: Use pepper jack or a Mexican cheese blend in place of cheddar. Diced cooked potatoes work in place of tater tots.
Tips: Drain the beef well so the burritos stay crisp.
Storage: Refrigerate leftovers in an airtight container for up to three days.
Nutrition does not include the optional salsa, sour cream, or guacamole.