These Grilled Beef and Potato Burritos are my absolute weeknight superhero meal—hearty, golden on the outside, gooey in the center, and brimming with bold, Tex-Mex flavor. Nothing beats the combination of seasoned beef, crispy skillet potatoes, silky nacho cheese, and a toasty tortilla all rolled together. Get ready to crave every bite!
Why You’ll Love This Recipe
- Crispy Skillet Potatoes: Golden, buttery potatoes bring an irresistible crunch and comfort-factor to every burrito bite.
- Grilled Tortilla Perfection: Pressing your burrito on the grill seals everything together and gives you that melty, toasty finish, just like your favorite burrito shop.
- Cheesy, Savory Filling: Between the taco-seasoned beef and oozy nacho cheese, these burritos are the ultimate weeknight indulgence.
- Endless Customization: From spicy jalapenos to crisp lettuce, these Grilled Beef and Potato Burritos are a blank canvas for all your favorite toppings and sauces.
Ingredients You’ll Need
The genius of Grilled Beef and Potato Burritos lies in their simple yet bold ingredients. Each one adds something essential—whether it’s crispness, creaminess, or that craveable Tex-Mex flavor—making this dish both comforting and exciting bite after bite.
- Russet Potatoes (2 medium): Their starchy texture gets perfectly golden and crisp in the skillet, holding up beautifully in the burrito.
- Butter (2 TBSP): Adds richness and helps the potatoes brown to perfection—don’t skip this step for maximum flavor!
- Olive Oil (2 TBSP): Helps keep those potatoes from sticking and gets them extra crispy.
- Ground Beef (1 pound): The hearty, savory base of your filling; I love using 80/20 for flavor and juiciness.
- Taco Seasoning (1 oz packet): Instantly brings bold, zesty flavor—use your favorite blend or homemade if you prefer.
- Large Flour Tortillas (4, burrito size): Make sure they’re nice and big so you can load them up without any spillage.
- Sour Cream (8 oz): For that cool, creamy layer that balances the heat and richness.
- Nacho Cheese (15 oz can): The ooey-gooey secret weapon that takes these over the top.
- Optional Toppings: Lettuce, tomatoes, jalapenos—these add crunch, color, and freshness to every bite.
Variations
One of the best things about Grilled Beef and Potato Burritos is how flexible they are! You can swap, add, or subtract ingredients to make them fit your pantry, mood, or dietary needs without skipping any flavor or fun.
- Swap the Protein: Try cooked chorizo, shredded chicken, or even black beans for a twist on the classic beef filling.
- Make it Spicy: Add sliced jalapenos or a sprinkle of chipotle chili powder to the filling for heat-lovers.
- Cheese It Up: Smother your burritos with extra shredded pepper jack or Monterey Jack before grilling for an ultra-cheesy crust.
- Veggie-Packed: Stir in sautéed bell peppers, onions, or spinach for even more flavor and color.
How to Make Grilled Beef and Potato Burritos
Step 1: Prep and Cook the Potatoes
Start by peeling and dicing your russet potatoes into bite-sized cubes—the smaller the better for even cooking. Melt the butter over medium-low heat in a large skillet, then toss your potatoes in olive oil before they hit the pan. Spreading the potatoes in a single, even layer ensures each piece crisps up on the outside but stays fluffy inside. Give them about 15 minutes, stirring every couple minutes, until they’re golden brown and tender.
Step 2: Brown the Beef and Mix it Up
While your potatoes are sizzling, cook the ground beef in a separate skillet over medium heat. Break it up as it cooks so you get those nice little crumbles. Once the beef is no longer pink, drain off the excess grease. Toss the browned beef and cooked potatoes together and stir in the taco seasoning until everything is beautifully coated and fragrant.
Step 3: Assemble Your Burritos
Laying out a large burrito-size flour tortilla, add a generous amount of the beef-and-potato mixture—about 1 cup per tortilla. Spoon on a couple of luscious dollops of nacho cheese and a good smear of sour cream. Now, add any extra toppings you like (hello, tomatoes, lettuce, or jalapenos!). Roll up the tortilla tightly, tucking in the sides as you go to hold all that deliciousness in place.
Step 4: Grill to Golden Perfection
Heat a grill or grill pan over medium-high heat. Place your assembled burrito seam-side down and grill for a few minutes per side. This step is magic—it crisps up the tortilla, seals everything inside, and gets the cheese bubbly all at once. Work in batches as needed and keep them warm until you’re ready to enjoy.
Pro Tips for Making Grilled Beef and Potato Burritos
- Skillet Potato Secrets: Dicing potatoes small and keeping them in a single layer gives you that golden, restaurant-worthy crunch without any sogginess.
- Cheese Distribution: Spread nacho cheese evenly across the filling before rolling so every bite gets maximum creaminess—no dry spots allowed!
- Seal with a Grill: Always start grilling seam-side down so your burrito holds together—this not only seals it but also creates that crave-worthy grilled crust.
- Customizable Fillings: Don’t hesitate to toss in your favorite veggies or extra salsa; these burritos can handle a hearty mix and are super forgiving with leftovers.
How to Serve Grilled Beef and Potato Burritos
Garnishes
For the ultimate finishing touch, top your Grilled Beef and Potato Burritos with a handful of crisp shredded lettuce, generous spoonfuls of pico de gallo, jalapenos for a little kick, and a final drizzle of more nacho cheese if you’re feeling indulgent. A sprinkle of chopped cilantro and sliced green onions adds freshness and a pop of color that instantly elevates your plate.
Side Dishes
Pair these burritos with Mexican rice, refried beans, or a cool, crunchy slaw. If you want to keep things light, a big bowl of mixed greens with a citrusy vinaigrette balances the heartiness perfectly. And don’t forget a few tortilla chips and salsa on the side—just because!
Creative Ways to Present
For a festive touch, slice each burrito in half on a diagonal and arrange on a platter, surrounded by colorful toppings. You can also wrap each Grilled Beef and Potato Burrito in parchment for a dinner party “burrito bar,” letting everyone add their own favorite extras. Serve with mini ramekins of salsa, guacamole, and sour cream for easy dipping and sharing.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Grilled Beef and Potato Burritos, simply let them cool completely, then wrap each one tightly in foil or plastic wrap. Store in the refrigerator for up to 3 days—they reheat beautifully for quick lunches or dinners.
Freezing
Grilled Beef and Potato Burritos make fantastic freezer meals! Wrap each burrito individually in foil, then place them in a zip-top freezer bag. Freeze for up to 2 months. When you’re ready for a quick, filling meal, just grab one and reheat straight from frozen.
Reheating
For best results, unwrap your burrito and reheat it in a skillet over medium heat, turning until crispy and warmed through. You can also microwave it (covered with a damp paper towel to keep the tortilla soft), or reheat in a 350°F oven for about 15 minutes. If frozen, add a few extra minutes to your cook time, or thaw overnight in the fridge.
FAQs
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Can I make Grilled Beef and Potato Burritos ahead of time?
Absolutely! You can assemble and grill the burritos in advance, then store them in the fridge or freezer. When ready to eat, just reheat according to your preference for a speedy meal with all the original flavor and crispness.
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What’s the best way to prevent the burritos from getting soggy?
To keep your burritos crisp, use a slotted spoon to drain excess moisture from your fillings and grill the seam side first to seal everything inside. Avoid overfilling with saucy toppings until you’re ready to serve.
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Can I use a different type of cheese instead of nacho cheese?
Definitely! Shredded cheddar, Monterey Jack, or a blend of your favorite melty cheeses all work wonderfully. Just be sure to distribute it evenly so every bite stays creamy and cheesy.
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Are Grilled Beef and Potato Burritos spicy?
The base recipe is mild and family-friendly, but you can easily dial up the heat by adding jalapenos, spicy salsa, or chipotle seasoning. Customizing the spice level is a breeze!
Final Thoughts
If you’re looking for a meal that’s crowd-pleasing, comforting, and packed with personality, you’ll adore Grilled Beef and Potato Burritos. They’re simple to make, endlessly adaptable, and always a hit—so gather your favorite toppings, fire up the grill, and dig into your new favorite burrito night!
Print
Grilled Beef and Potato Burritos Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Grilled Beef and Potato Burritos are a delicious and satisfying meal that combines seasoned ground beef, crispy diced potatoes, creamy sour cream, and gooey nacho cheese, all wrapped in a warm flour tortilla and grilled to perfection.
Ingredients
For the Potatoes:
- 2 medium russet potatoes, peeled and diced
- 2 TBSP butter
- 2 TBSP olive oil
For the Beef:
- 1 pound ground beef
- 1 (1 oz) packet taco seasoning
Additional:
- 4 large flour tortillas (burrito size)
- 8 oz sour cream
- 15 oz (1 can) nacho cheese
- Optional toppings: lettuce, tomatoes, jalapenos, etc.
Instructions
- Prepare Potatoes: Peel and dice the potatoes. Heat butter in a skillet, add diced potatoes with olive oil, cook until browned.
- Cook Beef: Brown ground beef, drain grease, mix in taco seasoning.
- Combine Ingredients: Mix cooked beef and potatoes, season with taco seasoning.
- Assemble Burritos: Fill tortillas with beef-potato mixture, sour cream, nacho cheese. Roll into burritos.
- Grill Burritos: Grill burritos on both sides until golden brown.
- Serve: Add optional toppings as desired. Enjoy!
Notes
- Feel free to customize your burritos with your favorite toppings like lettuce, tomatoes, or jalapenos.
Nutrition
- Serving Size: 1 burrito
- Calories: 650
- Sugar: 5g
- Sodium: 1280mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
