Cheesy Beef and Potato Burritos (6 Ingredients & 20 Minutes)

Beef and Potato Burritos Made Easy

I’ve made easy work of these burritos with potatoes by using canned potatoes. Yes, canned! Taking a little help from the grocery store means these cheesy beef and potato burritos are ready in about 20 minutes.

Any time I can get dinner on the table fast with just a few ingredients, I’m all in.

While these burritos were inspired by Taco Bell flavors, they’re not a copycat recipe. And honestly, you can probably make them faster than it takes to hit the drive-thru.

What You’ll Love About This Recipe

• Quick: This beef and potato burritos recipe is ready in about 20 minutes, making it perfect for busy weeknights.
• Easy: There’s nothing complicated about this recipe, using canned potatoes makes these burritos even easier.
• Crowd-Pleasing: These cheesy beef and potato burritos are always a hit and easy to scale for a hungry family or crowd.

Ingredient Notes

• Ground Beef: I use lean ground beef, usually 93/7. If using regular ground beef, you’ll want to drain the grease. Ground turkey or chicken also works well.
• Potatoes: Canned potatoes make quick work of these burritos. You can also use fresh or frozen diced potatoes. One can equals about 1 ½ cups.
• Cheese: We like canned nacho cheese for extra flavor, but shredded cheese works too. Can’t find canned nacho cheese? Use cheese dip from the chip aisle at most grocery stores.
• Taco Sauce: I use smooth taco sauce, not chunky salsa-style sauce. Use your favorite taco sauce or salsa.
• Taco Seasoning: Want these closer to Taco Bell flavor? Use Taco Bell taco seasoning, or swap in your favorite brand.
• Tortillas: Large burrito-size flour tortillas make 4 large burritos, but you can use any size you prefer.

How to Make Cheesy Beef & Potato Burritos

Heres a quick peek at the steps, for more detailed instructions with amounts hop on down to the recipe card.

Brown the ground beef in a skillet over medium-high heat, then stir in the potatoes. Add the taco seasoning and water and simmer for about 5 minutes, stirring occasionally.

Spread a couple tablespoons of cheese sauce and taco sauce onto 4 tortillas, then divide the meat mixture evenly between them. Top with a little more cheese sauce and taco sauce.

Roll the burritos as tightly as possible, then brown them in a large skillet or on a griddle over medium heat, turning as needed until golden brown on all sides.

Tips and Easy Variations

• Canned potatoes keep these burritos quick and easy, but frozen diced hash browns or freshly cooked diced potatoes work too.
• Warm the tortillas for a few seconds before rolling to help prevent tearing.
• Make these burritos your own with diced onions, Fritos, sour cream, jalapeños, shredded lettuce, tomatoes, or extra cheese.
• Use Taco Bell taco seasoning and sauce if you want a flavor closer to the drive-thru version.
• Brown the burritos in a skillet or on a griddle for a crispy golden exterior.
• Leftover burritos reheat well in the air fryer or skillet.

What to Serve with Beef and Potato Burritos

We love quick sides like this Queso Mac and Cheese or Mexican Black Beans. If you have a little more time, this Jalapeño Corn Casserole or Fluffy Spanish Rice, or Spanish Brown Rice makes the meal complete.