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Cheesy Potato Burritos
There’s something incredibly comforting about a warm, cheesy potato burrito cradled in your hands. These Cheesy Potato Burritos bring together creamy, seasoned potatoes and melty cheese wrapped in a soft tortilla for a meal that satisfies on every level.
Whether you’re looking for a hearty vegetarian option or just craving something that combines the best of comfort food with handheld convenience, these burritos deliver. They’re substantial enough for dinner but portable enough for lunch on the go.
Why You’ll Love This
- Perfect balance of creamy potatoes and gooey cheese in every bite
- Customizable with your favorite toppings and spice level
- Budget-friendly meal that feels indulgent
- Great for meal prep – make a batch and freeze for later
- Kid-approved but sophisticated enough for adults
Ingredients
- 1 pound ground beef (or substitute with ground turkey or plant-based alternative)
- 2 cups frozen tater tots
- 6 large flour tortilla wraps
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/2 cup sour cream
- 1/4 cup Taco Bell chipotle sauce, adjust to taste
- Salt and pepper to taste
- Diced tomatoes (optional)
- Chopped green onions (optional)
- Cilantro (optional)
Instructions
- Preheat the oven and cook the tater tots according to package instructions until they are golden and crispy.
- In a skillet over medium heat, brown the ground beef and season with salt and pepper to taste. Once fully cooked, drain any excess grease.
- In a large mixing bowl, combine the cooked ground beef, crispy tater tots (slightly crushed), shredded cheddar cheese, and shredded monterey jack cheese. Mix until well combined.
- Warm the flour tortillas in a dry skillet or microwave for about 10-15 seconds to make them pliable.
- Spoon a generous portion of the filling onto the center of each tortilla. Drizzle chipotle sauce over the filling and add a dollop of sour cream.
- Fold the sides of the tortilla over the filling, then fold the bottom up and roll tightly to form a burrito. Place in a baking dish, sprinkle with additional cheese, and bake until the cheese is melted and bubbly.
- Remove from oven and garnish with diced tomatoes, chopped green onions, and cilantro if desired. Serve hot with extra sour cream and chipotle sauce on the side.
Tips & Variations
- Add black beans or pinto beans for extra protein and fiber
- Try pepper jack cheese instead of cheddar for a spicy kick
- Include diced bell peppers or jalapeños with the onions for more vegetables and flavor
- Make it meaty by adding cooked, crumbled bacon or browned ground beef
- For a breakfast version, add scrambled eggs to the filling
- Use sweet potatoes instead of russet for a different flavor profile
Serving Suggestions
These Cheesy Potato Burritos are delicious on their own, but they’re even better with dipping options. Serve with salsa, guacamole, extra sour cream, or hot sauce on the side. A simple green salad with a tangy vinaigrette makes a perfect light accompaniment to balance the richness of the burritos.
For a more substantial meal, pair with Mexican rice or a cup of black bean soup. Don’t forget a cold beverage – these pair wonderfully with a crisp Mexican lager or a tangy lime agua fresca.
Notes
- Burritos can be assembled ahead of time and refrigerated for up to 24 hours before the final crisping step
- For freezing, wrap each assembled (but not crisped) burrito in foil and freeze for up to 3 months
- To reheat frozen burritos, unwrap and microwave for 2 minutes, then crisp in a skillet
- The potato mixture should be moist but not watery – drain thoroughly after boiling
FAQs
Can I make these gluten-free?
Yes! Simply substitute corn tortillas or gluten-free flour tortillas. If using corn tortillas, warm them well to prevent cracking when rolling.
How do I prevent my burritos from falling apart?
Don’t overfill them, and make sure to fold in the sides first before rolling. The sour cream in the potato mixture helps everything stick together.
Can I use leftover mashed potatoes?
Absolutely! Use about 3 cups of leftover mashed potatoes and skip the boiling step. Just warm them in the skillet with the seasonings.
Are these spicy?
As written, these burritos are mild. Adjust the chili powder to taste or add cayenne pepper or hot sauce if you prefer more heat.
Servings6
Prep15 min
Cook20 min
Calories565 kcal
Ingredients
- 1 pound ground beef (or substitute with ground turkey or plant-based alternative)
- 2 cups frozen tater tots
- 6 large flour tortilla wraps
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/2 cup sour cream
- 1/4 cup Taco Bell chipotle sauce, adjust to taste
- Salt and pepper to taste
- Diced tomatoes (optional)
- Chopped green onions (optional)
- Cilantro (optional)
Steps
- Preheat the oven and cook the tater tots according to package instructions until they are golden and crispy.
- In a skillet over medium heat, brown the ground beef and season with salt and pepper to taste. Once fully cooked, drain any excess grease.
- In a large mixing bowl, combine the cooked ground beef, crispy tater tots (slightly crushed), shredded cheddar cheese, and shredded monterey jack cheese. Mix until well combined.
- Warm the flour tortillas in a dry skillet or microwave for about 10-15 seconds to make them pliable.
- Spoon a generous portion of the filling onto the center of each tortilla. Drizzle chipotle sauce over the filling and add a dollop of sour cream.
- Fold the sides of the tortilla over the filling, then fold the bottom up and roll tightly to form a burrito. Place in a baking dish, sprinkle with additional cheese, and bake until the cheese is melted and bubbly.
- Remove from oven and garnish with diced tomatoes, chopped green onions, and cilantro if desired. Serve hot with extra sour cream and chipotle sauce on the side.
Nutrition (per serving)
- Calories: 565 kcal
