Cheesy Potato Burritos
Warm, melty, and comforting Cheesy Potato Burritos combine crispy tater tots, seasoned meat, and gooey cheese for a quick weeknight meal that's impossible to resist.
Ingredients
Main Ingredients
- 1 lb ground beef (or ground turkey or plant-based crumbles) Substitute for a lighter or vegetarian option.
- 2 cups frozen tater tots Cook as directed and slightly crush.
- 1 cup shredded cheddar cheese Use pre-shredded for speed but freshly shredded melts better.
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream Plus extra for serving if desired.
- 1/4 cup chipotle sauce Adjust to taste; use less for milder heat.
- 6 large flour tortillas
- to taste Salt and pepper
- optional garnishes (diced tomatoes, chopped green onions, cilantro)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the tater tots on a baking sheet according to package directions until golden and crispy. Let them cool briefly, then crush gently without pulverizing.
- Heat a skillet over medium. Add the ground beef, season with salt and pepper, and cook, stirring and breaking it up, until no pink remains (about 6–8 minutes). Drain excess fat.
- In a large bowl, combine the browned beef, slightly crushed tater tots, cheddar, and Monterey Jack. Stir until evenly mixed. Taste and adjust salt and pepper.
Assembly
- Warm each tortilla briefly in a dry skillet or 15–20 seconds in the microwave to make them more pliable.
- Spoon a generous row of filling down the center of each tortilla. Drizzle chipotle sauce over the filling and add a dollop of sour cream.
- Fold the sides of the tortilla in, then roll tightly and place seam-side down in a baking dish. Repeat with remaining tortillas.
Baking
- Sprinkle additional cheese on top of the burritos and bake for 5–7 minutes, until the cheese is melted and bubbly and the tortillas have light golden spots.
- Garnish with diced tomatoes, chopped green onions, or cilantro. Serve immediately.
Notes
For best texture, reheat in a 350°F oven for 10–15 minutes. Can also be made ahead; assemble but stop before baking and store in the fridge for up to 24 hours.