Best Beef and Potato Burrito
This Beef & Potato Burrito recipe delivers a hearty and satisfying meal wrapped in a warm tortilla. It's packed with tender beef, fluffy potatoes, and melty cheese, seasoned to perfection. Easier to make than you think, it's perfect for a quick dinner or meal prep.
Equipment
- Large skillet
- Spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Can opener
- Tortilla warmer (optional)
- Grill pan (optional)
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 large russet potato, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- ½ cup beef broth
- Salt and pepper to taste
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream
- Optional toppings: salsa
- Optional toppings: guacamole
- Optional toppings: chopped cilantro
Instructions
- Dice the potato, chop the onion, and mince the garlic.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes, black beans, diced tomatoes and green chilies (Rotel), taco seasoning, and beef broth to the skillet. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. If the mixture becomes too dry, add a little more beef broth.
- Taste and season with salt and pepper to your liking.
- Warm the flour tortillas in a dry skillet over medium heat, in the microwave (wrapped in a damp paper towel), or in the oven (wrapped in foil).
- Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the beef and potato filling onto the center of the tortilla.
- Top with about 1/4 cup of shredded cheddar cheese.
- Fold in the sides of the tortilla, then fold up the bottom and roll tightly to form a burrito.
- Repeat with the remaining tortillas and filling.
- For an extra crispy burrito, heat a lightly oiled skillet or grill pan over medium heat. Place the burritos seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.
- Serve immediately with your favorite toppings, such as sour cream, salsa, guacamole, and chopped cilantro.
Notes
Don't overfill tortillas to prevent bursting. Warm tortillas before rolling. To make spicy, add cayenne pepper or hot sauce. For a veggie-loaded burrito, add bell peppers, corn, or zucchini. Use different cheeses for a cheese lover's dream. Sweet potatoes can be substituted for russet potatoes. Filling can be made ahead of time and stored in the refrigerator for 3-4 days. Burritos can be frozen for 2-3 months.