Ingredients
Scale
- 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
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).