Cheesy Beef Potato Burritos (Print Version)
# Ingredients:
→ Filling
01 -
1 tbsp olive oil
02 -
2 medium potatoes, peeled and diced small
03 -
1 tsp salt
04 -
1/8 tsp pepper
05 -
1/2 tsp smoked paprika
06 -
1 small onion, finely chopped
07 -
1 lb ground beef
08 -
2 garlic cloves, minced
09 -
1 tbsp taco seasoning
10 -
1/4 cup water
11 -
1 cup shredded cheddar cheese or 4 cheese Mexican blend cheese
→ Nacho Cheese Drizzle
12 -
1 tbsp butter
13 -
1 tbsp flour
14 -
3/4 cup milk
15 -
1 cup sharp cheddar cheese, shredded
16 -
Salt to taste
# Instructions:
01 -
Heat olive oil in a skillet over medium heat. Add diced potatoes, season with salt, pepper, and smoked paprika. Cook, stirring occasionally, for about 10 minutes until golden and tender. Remove and set aside.
02 -
In the same skillet, add a touch more oil if needed. Saute onions until soft, about 3 minutes. Add ground beef and cook until browned. Drain excess fat if necessary. Stir in minced garlic and taco seasoning, then pour in 1/4 cup water. Simmer for 3-4 minutes until well combined and slightly thickened.
03 -
In a small saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for 1 minute. Slowly whisk in milk until smooth and slightly thickened. Stir in shredded cheddar and salt. Keep warm over low heat.
04 -
On each tortilla, layer beef mixture, potatoes, and shredded cheese. Roll tightly like a burrito.
05 -
In a nonstick pan or skillet, melt a bit of butter and toast each burrito seam-side-down first for 2-3 minutes per side until golden and crisp.
06 -
Slice burritos in half, drizzle with nacho cheese sauce, and garnish with finely diced tomatoes and fresh parsley.