I stumbled upon this recipe during a particularly hectic week when I needed something quick that would please everyone at the table. Now it’s in our regular rotation, and my family actually cheers when they see the tater tots coming out of the freezer because they know these burritos are on the menu.
Ingredients
- Ground beef: adds hearty protein and savory flavor. Look for 80/20 lean to fat ratio for the best flavor without excess grease
- Frozen tater tots: bring that perfect crispy potato texture. The extra crispy variety works best as they hold their shape better
- Cheddar cheese: provides sharp flavor and that classic yellow color. Freshly grated melts more smoothly than pre packaged
- Monterey jack cheese: adds creamy meltiness with a mild flavor that complements the sharper cheddar
- Sour cream: creates a cooling tangy element that balances the richness. Full fat gives the best flavor but light works too
- Taco Bell chipotle sauce: delivers smoky heat without overwhelming spice. This store bought shortcut adds instant flavor complexity
- Large flour tortillas: serve as the wrapper. Look for the burrito size that’s at least 10 inches for easy rolling
- Salt and pepper: are essential for properly seasoning the beef. Don’t skimp here
- Optional toppings: like tomatoes, green onions and cilantro add freshness and color
How To Make Cheesy Potato Burritos
- Prepare the tater tots:
- Preheat your oven according to the package directions, usually around 425°F. Spread the frozen tater tots in a single layer on a baking sheet, making sure they aren’t overcrowded. Bake until they’re deeply golden and extra crispy, which might take a few minutes longer than the package suggests. The crispier they are, the better texture they’ll provide in the final burrito.
- Cook the ground beef:
- While the tots are baking, place a large skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon into small crumbles. Season generously with salt and pepper. Cook until no pink remains, about 7 to 8 minutes, stirring occasionally. Transfer to a paper towel lined plate to drain excess fat, which prevents soggy burritos.
- Mix the filling:
- In a large mixing bowl, gently fold together the cooked ground beef and the crispy tater tots. Use your spoon to slightly crush some of the tots while leaving others whole for texture variation. Add about three quarters of both cheeses, reserving some for topping. The residual heat will start melting the cheese, creating pockets of gooey goodness throughout.
- Prepare the tortillas:
- Warm your flour tortillas to make them pliable and easier to work with. You can place them one at a time in a dry skillet for about 10 seconds per side, or wrap the stack in damp paper towels and microwave for 30 seconds. A warm tortilla is less likely to tear when rolling.
- Assemble the burritos:
- Lay a warmed tortilla flat and spoon about 3/4 cup of the filling mixture slightly below the center. Drizzle a tablespoon of the chipotle sauce over the filling and add a generous dollop of sour cream. Don’t overfill or your burrito will be difficult to close.
- Roll the burritos:
- Fold the bottom edge of the tortilla up and over the filling, then fold in both sides. Continue rolling upward until completely closed, tucking in the sides as you go to create a tight package. Place seam side down on a baking dish.
- Melt the topping cheese:
- Sprinkle the reserved cheese over the tops of the assembled burritos. Place the baking dish in the oven at 350°F for about 5 minutes, just until the cheese melts and becomes bubbly and slightly golden in spots.
- Garnish and serve:
- Remove from the oven and let cool for just a minute or two. Top with diced tomatoes, sliced green onions, and fresh cilantro if desired. Serve immediately with extra sour cream and chipotle sauce on the side for dipping.
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