The cheesy potato burrito from Taco Bell is loaded with seasoned ground beef, potatoes, nacho cheese and sour cream. The ground beef is cooked in the pan with taco seasoning. If you want you can make your own copycat Taco Bell Taco Seasoning. The potatoes are sliced into chunks and fried in a bit of oil until crispy on the outside. After the burritos are rolled up they are toasted on both sides in the pan to make them a little crispy. The combination of the nacho cheese and sour cream really helps to add a good amount of flavor to this recipe. If you enjoy the cheesy potato burrito from Taco Bell, give this one a try. Enjoy!
- 2lbs ground beef
- 2 Packets Taco Seasoning (or make your own Taco Bell Taco Seasoning)
- 1 ½ cups water
- 4 small russet potatoes (peeled and cut into ½ inch cubes)
- 4 teaspoons olive oil
- 8 (10-inch) flour tortillas
- sour cream
- 1 (9 ounce) can nacho cheese dip
- 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).