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Cheesy Beef & Potato Burritos with Nacho Drizzle

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These Cheesy Beef & Potato Burritos with Nacho Drizzle are packed with seasoned ground beef, crispy potatoes, gooey cheese, and topped with creamy nacho cheese sauce. Perfect for meal prep, game day, or weeknight comfort food.

Ingredients

  • 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
  • 1 cup nacho cheese sauce (store-bought or homemade)
  • 1 tbsp milk or cream
  • ½ tsp chili powder or smoked paprika (optional)
  • 6 large flour tortillas, warmed
  • Optional toppings: sour cream, cilantro, green onions, salsa, jalapeños

Instructions

  1. Cook the potatoes: In a large skillet, heat oil and cook diced potatoes until golden and fork-tender (about 8–10 minutes). Remove and set aside.
  2. Brown the beef: Sauté onion for 2–3 minutes. Add garlic, then cook beef until browned. Drain fat and season with cumin, chili powder, paprika, salt, and pepper.
  3. Mix filling: Return potatoes to the skillet and stir in cheddar and Monterey Jack cheeses until melted and creamy.
  4. Make the nacho drizzle: Heat nacho cheese sauce in a small saucepan with milk. Whisk until smooth and warm. Add optional chili powder for extra flavor.
  5. Roll the burritos: Spoon filling into tortillas, add any extras, and roll tightly.
  6. Serve: Plate burritos seam-side down and pour nacho drizzle over the top. Garnish with toppings.

Notes

  • For extra crunch, sear burritos in a dry skillet after rolling.
  • Frozen potatoes or hash browns can be used in place of fresh.
  • Vegan versions work with dairy-free cheese and plant-based protein.
  • Great for freezing and meal prep.

Nutrition

Find it online: https://recipesbyliza.com/cheesy-beef-potato-burritos-with-nacho-drizzle/