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Cheesy potato burritos Taco Bell copycat with crispy air-fried tater tot-style potato bites made from three large russet potatoes cubed small and tossed in olive oil, salt, pepper, garlic powder, and paprika, air-fried at 400°F for 25 minutes until golden, layered in burrito-size flour tortillas with seasoned ground beef browned with chili powder, cumin, onion powder, and garlic powder, nacho cheese sauce, sour cream, and extra shredded cheddar - rolled tight and skillet-toasted golden brown on both sides

Cheesy Potato Burritos

Crispy seasoned potatoes and melted cheddar wrapped in a flour tortilla and toasted golden in a skillet. A cheap, satisfying dinner or lunch ready in 30 minutes.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large flour tortillas, 10-inch burrito size
  • 3 cups diced russet or Yukon gold potatoes, 1/2-inch cubes
  • 1.5 cups shredded cheddar or Mexican blend cheese
  • 2 tbsp olive oil or butter
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp onion powder
  • salt and black pepper to taste
  • 1/2 cup sour cream for serving
  • salsa or hot sauce for serving

Equipment

  • Large Skillet
  • Spatula

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add diced potatoes in a single layer.
  2. Cook undisturbed for 4 to 5 minutes until golden. Flip and cook another 4 to 5 minutes.
  3. Season with garlic powder, smoked paprika, cumin, onion powder, salt, and pepper. Toss and cook 2 more minutes. Remove from heat.
  4. Warm tortillas until pliable. Fill each with seasoned potatoes and a generous handful of cheese.
  5. Fold sides in and roll tightly from the bottom. Place seam-side down in the skillet.
  6. Toast over medium heat for 2 to 3 minutes per side until golden and cheese is melted. Serve with sour cream and salsa.

Notes

  • Cook potatoes in a single layer to get crispy results - work in batches if needed.
  • Season potatoes after crisping, not before, to avoid drawing out moisture.
  • Freeze assembled un-toasted burritos for up to 2 months.
  • Reheat in a dry skillet for best texture - the microwave softens the tortilla.