Beef and Potato Burrito (Taco Bell Copycat)

This Beef and Potato Burrito (Taco Bell Copycat) skips the takeout line and brings all the flavor of the original right to your kitchen. You’ll love how the air fryer crisps the potatoes and how you get that perfect crunch of a burrito, with melty nacho cheese and tangy sour cream. No mess, no fuss, just good food that’s ready fast. Perfect for when you want something comforting without leaving the house.

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I enjoy making these burritos when we have friends over for game day or when everyone’s home for dinner. They’re hearty, crowd-pleasing, and easy to prep ahead—I often make the fillings in advance, then just assemble and crisp them up when it’s time to eat. They reheat well too, so any extras go straight into the fridge or freezer for another day. No matter when you serve it, this one’s always a win.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Beef and Potato Burrito (Taco Bell Copycat) with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find this burrito really easy to put together if you follow all my simple steps from start to finish.

Air Fry the Potatoes

Preheat your air fryer to 400°F while you toss the small cubes of potatoes in 2 tablespoons of olive oil, along with a pinch of salt and black pepper.

Once they’re coated, spread them in the basket and air fry for about 15 to 20 minutes.

Give the basket a shake halfway through to help the potatoes crisp evenly. You’re aiming for golden edges and a fluffy center.

Cook the Ground Beef

While the potatoes are cooking, heat a large skillet over medium-high heat and add your ground beef. Break it apart as it browns so it cooks evenly, and stir in the taco seasoning.

After 7 to 10 minutes, once it’s fully cooked, drain off any grease, as nobody wants those extra oils.

Add a splash of water, give it a stir, and let it simmer for a minute so the flavors blend and the mixture thickens slightly.

Once it looks saucy and well combined, take it off the heat right away. If you leave it on too long, the beef can start to dry out, and the sauce will evaporate, making the filling less juicy and flavorful.

Assemble the Burritos

Lay a tortilla flat and start layering—scoop on some of the seasoned beef, pile on a few crispy potatoes, then drizzle with warm nacho cheese sauce and a spoonful of sour cream to bring everything together.

Try to keep the filling toward the center so you’ll have plenty of room to fold and roll the burrito tightly.

Roll it up firmly but gently so it doesn’t tear, folding in the sides to keep everything tucked in.

Fry the Burritos

Heat the remaining olive oil in a skillet over medium heat. Once the oil is hot, place the burritos seam-side down in the pan to help seal them shut.

Cook for 2-3 minutes on each side, turning carefully with tongs, until the tortillas are golden brown and crispy all over.

Work in batches if needed so you don’t overcrowd the pan and lose that nice crisp finish. You’ll know they’re ready when they’re golden, crunchy, toasty, and just starting to blister on the outside.

Slice and Serve

Take them out of the pan and let them cool a bit for a minute or two so the cheese can set slightly.

Then, use a sharp knife to slice each burrito in half for easier serving. Slicing not only makes them easier to handle but also shows off all the delicious layers inside.

Serve them warm and enjoy!

Recipe Notes and Expert Tips

I’ve made this recipe a bunch of times, so here are my best tips to help you—all proven to have always worked.

• Even Potato Dice: Try to keep your potato pieces the same size so they cook at the same rate and crisp up evenly.
• Shake the Basket: Don’t skip shaking the air fryer basket halfway—this keeps the potatoes from sticking and helps them brown all over.
• Drain the Grease: Once your beef is cooked, drain off the extra grease. It keeps your burrito from getting too heavy or soggy.
• Simmer for Flavor: That quick simmer with a bit of water helps the taco seasoning cling to the meat and stay juicy.
• Warm the Tortillas: A few seconds in the microwave or a dry skillet makes them more flexible and easier to roll without cracking.
• Don’t Overstuff: If you try to pack too much in, the burritos will be hard to roll and might burst open—less is more here.
• Serve Fresh: These are best enjoyed right after cooking, while the outside is crisp and the cheese is still warm and melty.

How to Store Leftovers

If you’ve got extras, you can store them in the fridge in an airtight container for up to 3 days. To reheat, the air fryer is your best bet—just a few minutes at 350°F and they’ll be crispy again. You can also warm them in the oven, but the air fryer gives better results.

These also freeze well. Wrap each burrito tightly in plastic wrap or foil, then tuck them into a freezer bag. They’ll keep well for up to 3 months. When you’re ready to reheat, simply thaw the frozen burrito overnight in the fridge, then pop them in the air fryer or oven to warm through.

What to Serve With Cheesy Beef Burritos

Serve these up with some Mexican rice, refried beans, or elote for a full-on Taco Bell-style dinner. If you want to keep it light, try a crunchy cabbage slaw or a quick tomato and avocado salad.

Chips and salsa or guacamole also make a solid side, especially if you’re feeding a group.

More Easy Recipes for You to Try at Home

I’ve got more copycat favorites and weeknight-friendly meals waiting—if you loved this one, you’ll want to see what’s next.

• Air Fryer Tuna Sandwich
• Air Fryer Lasagna
• Air Fryer Meatball Sliders
• Air Fryer Sloppy Joe Stuffed Peppers
• Air Fryer Mashed Potatoes