Cheesy Beef & Potato Burritos with Nacho Drizzle

If there’s one burrito recipe I always keep in my rotation, it’s this one. These Cheesy Beef & Potato Burritos with Nacho Drizzle deliver everything I love in a comfort meal—crispy potatoes, seasoned beef, gooey cheese, and a warm tortilla blanketed in a creamy nacho cheese sauce. Whether I’m cooking for myself, feeding friends on game day, or freezing a batch for busy weeknights, this recipe always hits the spot.

Why You’ll Love This Recipe

One-pan convenience
I cook the beef, potatoes, and seasonings all in the same skillet—less cleanup, more flavor.

Ultimate texture and flavor
Golden potatoes and savory ground beef come together with two types of cheese for a rich, hearty filling that satisfies with every bite.

Nacho cheese drizzle
This silky, spiced cheese sauce poured over the top takes the burritos from good to absolutely crave-worthy.

Easy to customize
I can switch up the protein, cheese, or add heat based on what I’m in the mood for.

Perfect for meal prep
They freeze and reheat like a dream, making them ideal for make-ahead lunches or dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:
1 lb ground beef
2 medium Yukon gold or russet potatoes, diced
1 small onion, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika (optional)
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

For the nacho drizzle:
1 cup nacho cheese sauce (store-bought or homemade)
1 tbsp milk or cream
½ tsp chili powder or smoked paprika (optional)

To assemble:
6 large flour tortillas, warmed
Optional toppings: sour cream, cilantro, green onions, salsa, jalapeños

Directions

Step 1: Cook the potatoes
I heat a tablespoon of oil in a large skillet over medium heat, then add the diced potatoes. I cook them for about 8–10 minutes until they’re golden and fork-tender, seasoning with salt and pepper along the way. Once done, I remove and set them aside.

Step 2: Brown the beef
In the same skillet, I sauté the chopped onion for 2–3 minutes, then stir in the garlic. I add the ground beef and cook until browned, breaking it up with a spatula. After draining any excess fat, I add cumin, chili powder, paprika, salt, and pepper, cooking for a couple of minutes to toast the spices.

Step 3: Combine with potatoes and cheese
I add the cooked potatoes back into the pan and reduce the heat. I mix in the shredded cheddar and Monterey Jack cheeses, stirring until everything is melty and well combined. The filling becomes rich, creamy, and ready to roll.

Step 4: Make the nacho drizzle
In a small saucepan, I gently heat the nacho cheese sauce with a splash of milk or cream. I whisk it until it’s smooth and pourable, adding a little chili powder or paprika for a spicy kick.

Step 5: Roll the burritos
With warm tortillas, I spoon about ½ to ¾ cup of the beef-potato filling into the center. I add toppings like sour cream or jalapeños if I’m feeling fancy, then fold the sides and roll them tightly.

Step 6: Serve with nacho drizzle
I place the burritos seam-side down on plates and pour the warm nacho cheese sauce over the top. A sprinkle of chopped cilantro or green onions makes them extra appetizing.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

• Swap the protein: Ground turkey, shredded chicken, or spicy chorizo all work beautifully.
• Go vegetarian: I use black beans, lentils, or grilled veggies instead of meat.
• Change the cheese: Pepper Jack brings heat, mozzarella adds stretch, or I use cotija for a salty finish.
• Add-ins: I like to toss in corn kernels, guacamole, or pickled onions for even more depth.

Storage/Reheating

Refrigerator: I wrap leftover burritos in foil or store them in airtight containers for up to 4 days.
Freezer: Once cooled, I wrap each burrito in foil and freeze them in a zip-top bag for up to 2 months.
To reheat: I bake them at 375°F for 20–25 minutes (frozen) or microwave unwrapped for 2–3 minutes (thawed).

FAQs

Can I use frozen potatoes?

Yes, diced hash browns or pre-cut frozen potatoes work well—just cook them until golden and crispy.

Is there a dairy-free version?

Definitely. I use dairy-free shredded cheese and a plant-based nacho sauce to keep the flavor without the dairy.

Can I make these ahead?

I do it all the time. I assemble and wrap the burritos, refrigerate or freeze them, then reheat and drizzle with sauce just before serving.

Do I have to use two types of cheese?

Not at all. I often just use cheddar or Monterey Jack alone, but the combo adds extra richness and meltiness.

Can I toast the burrito after rolling?

Yes. I love placing the burritos seam-side down in a dry skillet for 2–3 minutes per side to get that crispy golden crust.

Conclusion

These Cheesy Beef & Potato Burritos with Nacho Drizzle are what comfort food dreams are made of. I get crispy golden potatoes, perfectly seasoned beef, and gooey cheese wrapped in a soft tortilla—and then I pour warm nacho cheese over the whole thing. Whether I’m meal-prepping or serving a crowd, this recipe always delivers big flavor with minimal effort.

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