There’s something incredibly satisfying about biting into a warm, cheesy potato burrito. The combination of fluffy potatoes, melted cheese, and savory spices wrapped in a soft tortilla creates the ultimate comfort food experience. These Cheesy Potato Burritos are my go-to recipe when I need something hearty, delicious, and crowd-pleasing.
Perfect for busy weeknights or weekend gatherings, these burritos strike the perfect balance between simple and impressive. The potato filling is seasoned to perfection, creating a flavor-packed meal that will have everyone asking for seconds. Let’s dive into this 45-minute recipe that serves four hungry people!
Why You’ll Love This
- Quick and easy – ready in just 45 minutes from start to finish
- Budget-friendly meal using simple pantry ingredients
- Customizable with your favorite toppings and fillings
- Perfect for meal prep – freezes beautifully for future meals
- Kid-approved and great for picky eaters
Ingredients
- 1 pound ground beef (or substitute with ground turkey or plant-based alternative)
- 2 cups frozen tater tots
- 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
- 6 large flour tortilla wraps
- Diced tomatoes
- Chopped green onions
- Fresh cilantro
- Extra sour cream
- Extra chipotle sauce
Instructions
- Preheat the oven and cook the tater tots according to the package instructions until they are golden and crispy.
- In a skillet over medium heat, brown the ground beef. 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), half of the shredded cheddar cheese, and half of the 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 and easier to roll.
- Spoon a generous portion of the filling onto the center of each tortilla. Drizzle a spoonful of Taco Bell chipotle sauce over the filling. 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 the assembled burritos in a baking dish and sprinkle the remaining shredded cheese on top. Bake in the oven for 5-10 minutes until the cheese is melted and bubbly.
- Remove the burritos from the oven. 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 1 cup of black beans or pinto beans to the potato mixture for extra protein and fiber
- Spice it up with a diced jalapeño or 1/4 teaspoon of cayenne pepper
- Make it meaty by adding 1/2 pound of cooked ground beef or chorizo
- For a healthier version, use whole wheat tortillas and reduce the cheese by half
- Make mini burritos using small tortillas for a perfect appetizer or kid-sized portion
- Prep the potato filling a day ahead and assemble the burritos when ready to serve
Serving Suggestions
These Cheesy Potato Burritos pair wonderfully with a fresh green salad dressed with lime vinaigrette for a complete meal. For a more substantial spread, serve alongside Mexican rice, refried beans, or corn salad.
Don’t forget the toppings! Set out small bowls of guacamole, pico de gallo, extra sour cream, and hot sauce so everyone can customize their burrito experience.
Notes
- Store leftover burritos wrapped in foil in the refrigerator for up to 3 days
- To freeze, wrap individual burritos in parchment paper, then aluminum foil, and freeze for up to 3 months
- Reheat frozen burritos in a 350°F oven for 20-25 minutes or until heated through
- For crispier potatoes, pat them dry thoroughly after boiling before adding to the skillet
FAQs
Can I make these burritos ahead of time?
Yes! You can prepare the filling and assemble the burritos up to 24 hours in advance. Store them wrapped in the refrigerator and toast them just before serving.
How do I prevent my burritos from getting soggy?
Make sure your potato filling has cooled slightly before assembling, and don’t overload the tortillas. Also, toasting the assembled burritos helps create a barrier that keeps them from getting soggy.
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes make a delicious variation. They cook a bit faster, so check them after 8 minutes of boiling.
Are these burritos vegetarian?
Yes, the base recipe is vegetarian. Just make sure your taco seasoning doesn’t contain chicken bouillon, which some commercial blends include.
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