Let Me Tell You About These Burritos (You’ll Thank Me Later)

So here’s the thing: I never set out to make these Cheesy Beef Potato Burritos a family staple—it just sort of happened. One rainy Thursday (because apparently, that's my day for wild experiments), I was staring at a sad little bag of potatoes and a pack of ground beef, wondering what on earth to make. Suddenly, I thought, "Why not wrap it all up in a burrito and drown it in cheese?" And you know what? It's been a hit ever since, especially with my sister, who claims she can eat three in one sitting (I’ve only seen her manage two, but I digress).

Why You’ll Love This One (Trust Me)

I make these whenever I need something that’ll hush the dinner complaints (don’t get me started on picky eaters). My family goes a bit bonkers for this recipe, maybe because it’s hearty or maybe cause it’s the ultimate carb + cheese + beef combo. Sometimes, I’ll even sneak in extra veggies and nobody ever notices—except the time I tried kale, which, let’s just say, wasn’t my finest hour.

And, honestly, I appreciate that you can throw this together with whatever's lurking in the fridge—no need for a grocery run unless you're out of cheese, in which case... panic!

What You’ll Need (And What You Can Sub In)

1 pound ground beef (I’ve used ground turkey when I’m pretending to be healthy; it’s fine)
2-3 medium potatoes, peeled and diced (honestly, any potato is fair game—my grandma always swore by Yukon Golds, but russets or even red potatoes work just as well)
1 small onion, chopped (or a couple shallots if that’s what you’ve got left)
2 cloves garlic, minced (here’s where I sometimes use the pre-minced stuff, shh…)
1 cup shredded cheddar cheese (Monterey Jack is great too, or just toss in a "handful" of whatever’s on hand)
1 teaspoon chili powder (okay, but sometimes I just sprinkle in taco seasoning and call it a day)
½ teaspoon cumin
Salt and pepper, to taste (I never measure this, sorry)
6-8 large flour tortillas (corn tortillas are okay, but they’re not as bendy—speaking from experience)
Optional: sour cream, salsa, chopped cilantro, jalapeños for serving

Let’s Get Cooking (It’s Easier Than You Think)

Cook Those Potatoes: Start by dicing up your potatoes—aim for little cubes, but don't stress if they're uneven (mine never are). Boil them for about 8 minutes until just fork-tender, then drain. I always manage to overcook at least one batch a month, so don’t worry if they get a bit mushy, it still works.
Sauté Beef & Onion: In a big ol’ skillet, toss in the ground beef and onion over medium heat. Break up the meat with a wooden spoon (or whatever you grab first), and cook until browned and the onion’s nice and soft. Drain the fat if you feel like it (sometimes I just leave a little for flavor—don’t tell my doctor).
Spice It Up: Add garlic, chili powder, cumin, salt, and pepper. Give everything a good stir and cook for another minute. This is where I usually sneak a taste (okay, maybe two).
Add Potatoes: Toss those cooked potatoes into the pan. Mix gently so you don’t mash them to bits (unless you’re going for a mashed burrito, which isn’t a thing, but maybe it should be?).
Cheese Time: Sprinkle in the cheese, turn off the heat, and let it melt in all gooey-like. If you’re using a stubborn cheese that won’t melt, pop a lid on the pan for a minute or two. Or just give it a good stir and call it rustic.
Wrap It Up: Warm your tortillas in the microwave for about 20 seconds (or over a stovetop flame if you're feeling daring). Spoon the filling into each tortilla, roll ’em up burrito-style (I always overfill the first one and regret it, so go easy).
Bake (Optional): Sometimes, I pop the filled burritos into a 350F oven for 10 minutes, just to get them crispy and extra melty, but honestly, half the time we eat them straight from the pan. Up to you.

Some Notes I’ve Learned Along the Way

If you let the filling cool a bit before wrapping, it’s less likely to burst out the sides (found that out the hard way).
I think these taste better the next day, though in my house, there’s never any left for leftovers. Go figure.
Don’t sweat the cheese type—whatever’s in the fridge will do, even that weird bag of “pizza blend” you bought by mistake.

Variations: What Worked (And What Didn’t)

I’ve tried swapping sweet potatoes for regular ones—delicious, a bit sweeter, and the color is fun. But not for everyone.
Black beans are a nice add—instead of (or in addition to) beef, if you want a meatless Monday vibe.
I once tried cauliflower instead of potatoes. Not my best idea. My family hasn’t let me live that one down.

About the Gear (Don’t Sweat It)

You really just need a big skillet. But if you don’t have one, any large frying pan will do. A colander helps for draining potatoes, but I’ve definitely used a slotted spoon in a pinch—just don’t burn yourself. Oh, and if you’ve no microwave, just warm the tortillas in a dry pan for a few seconds on each side. Sorted.

How to Store (But Good Luck Having Leftovers)

If, by some miracle, you have leftovers, wrap burritos in foil and stick them in the fridge. They’ll keep for a couple days, but honestly, in my house, they rarely survive past midnight. You can reheat them in the oven (foil on) at 350F for about 15 minutes, or just zap ‘em in the microwave, which I do when I’m in a hurry.

Serving: This Is How We Roll

I like to pile them up on a big platter with bowls of sour cream, salsa, and sometimes a few lime wedges. My cousin insists on hot sauce (she’s got a whole collection), and occasionally I’ll throw together a quick salad—just some lettuce, tomatoes, and whatever else I find in the veggie drawer. It's also fun to have a little guacamole, but only if the avocados aren’t rock hard (which, let's be honest, they usually are).

My Pro Tips (and a Few Regrets)

Don’t try to rush the potato boiling step; one time I tried to microwave them to save time, and they came out half raw/half mush. Not worth it.
If you forget to drain the beef and there’s too much grease, just blot it out with a paper towel—it won’t ruin anything.
Overfilling the burritos? Happens to the best of us. Just eat the extra filling on the side. Or, you know, with a spoon right out of the pan. (No judgment.)

FAQ: Because Folks Always Ask Me

Can I freeze these burritos?
Yep, you can! Wrap each burrito in foil, toss in a freezer bag, and freeze. Just reheat in the oven from frozen at 350F for about 25 minutes. They’re a bit softer, but still tasty. Not quite as good as fresh, if you ask me.

Is there a vegetarian version?
Oh, for sure. Just skip the beef and double up on beans or use a meatless crumble. Cookie and Kate has a fun version if you want more inspiration.

What else can I put in?
Honestly, whatever you want. Corn, diced bell peppers, or even leftover roasted veggies. I sometimes add a spoonful of homemade salsa to the mix and it’s never gone wrong. On second thought, maybe not pickles. Learned that the hard way.

What if I don’t have tortillas?
You can make a burrito bowl! Just layer the filling over rice, top with cheese, and go wild with toppings. You lose the fun of wrapping, but it works in a pinch.

Oh—quick side note, have you ever tried listening to a podcast while rolling burritos? It’s surprisingly soothing. (I’m hooked on Bon Appétit’s food podcasts these days.)

Anyway, hope you enjoy these cheesy, beefy, potato-packed beauties as much as we do. And if your kitchen looks like a tornado hit afterward, just remember: that’s the sign of a meal worth making.

Cheesy Beef Potato Burritos Recipe