The Cheesy Potato Burrito was one of Taco Bell’s most satisfying menu items. The inside was a delectable combo of flavors and textures: seasoned beef, crispy potatoes, warm nacho cheese, and cool sour cream. You can’t get one at Taco Bell anymore, but you can make a good substitute at home.
This copycat recipe starts with seasoned ground beef cooked until tender and flavorful. You can use your favorite packet of taco seasoning, but homemade Taco Bell-style taco seasoning works especially well if you want to get closer to the original flavor.
Read next: Taco Bell chicken burrito recipe
Fried potatoes make the difference
The potatoes are the difference maker. They’re cut into bite-sized pieces and pan-fried until they’re crispy on the outside and (if you’ve done it right) fluffy on the inside. That contrast in texture pairs perfectly with the creamy nacho cheese sauce and cool sour cream for a rich filling that’s oh-so-good.
You then tuck those ingredients into a large flour tortilla and toast the burrito in a skillet until the outside is lightly golden and crisp. This extra step helps seal the burrito, melts the cheese even more, and adds a nice crunch to every bite.
These burritos are easy to customize, too. Add shredded lettuce, diced tomatoes, jalapeños, or your favorite hot sauce for extra flavor, or swap in ground turkey or shredded chicken if you prefer. Serve them with tortilla chips, salsa, or Mexican rice for an easy weeknight dinner.
Taco Bell cheesy potato burrito recipe
- Total Time: 30 minutes
- Yield: 8 Servings 1x
Description
Taco Bell cheesy potato burrito recipe with seasoned ground beef, crispy potatoes, nacho cheese, and sour cream wrapped in toasted flour tortillas.
Ingredients
- 2lbs ground beef
- 2 Packets Taco Seasoning (or make your own Taco Bell Taco Seasoning)
- 1 1/2 cups water
- 4 small russet potatoes (peeled and cut into 1/2 inch cubes)
- 4 teaspoons olive oil
- 8 (10-inch) flour tortillas
- sour cream
- 1 (9 ounce) can nacho cheese dip
Instructions
- In a large skillet brown the ground beef over medium-high heat. Add the taco seasoning and water and cook according to package directions.
- Heat olive oil in another large skillet over medium-high heat. Add the potatoes and cook until browned on all sides, stirring occasionally (5-10 minutes). Transfer to a medium bowl and set aside.
- Spoon the nacho cheese dip into a microwave safe bowl. Microwave for a few seconds just until warmed.
- Lay out a tortilla shell onto a flat surface. In the center of the tortilla add some of the ground beef, top with some of the potatoes, some nacho cheese, and sour cream. Roll up the burritos by folding the corners towards the center and then grabbing the bottom and rolling up. Repeat with the remaining tortillas.
- To cook them in the pan—spray a large skillet with cooking spray and heat the skillet to medium-high heat. Place the wraps into the skillet seam-side down and cook until golden brown and crisp on the bottom, turn over and cook until golden brown on the other side (about 2-3 minutes per side).
Nutrition
- Serving Size:
- Calories: 377
- Sugar: 0.7 g
- Sodium: 603.7 mg
- Fat: 9.2 g
- Carbohydrates: 41.2 g
- Protein: 31.4 g
- Cholesterol: 68.8 mg