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Several grilled Beef and Potato Burrito Taco Bell Copycat burritos filled with ground beef and potatoes are arranged on a white surface, with cubes of roasted potatoes and cilantro nearby.

Beef and Potato Burrito (Taco Bell Copycat)

Author: Mandy Applegate
Beef and Potato Burrito (Taco Bell Copycat) fills warm flour tortillas with seasoned ground beef, crispy air-fried potatoes, nacho cheese, and sour cream, then rolls and pan-crisps them. It makes five and comes together in about 45 minutes.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Beef and Potato Burrito (Taco Bell Copycat)
Servings: 5
Calories: 613kcal

Ingredients

  • 2 medium russet potatoes diced
  • 1 pound ground beef
  • 1 cup nacho cheese sauce
  • ½ cup sour cream
  • 5 large flour tortillas
  • 1 ounce packet taco seasoning
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup water
US Customary - Metric

Instructions

  • Preheat the air fryer to 400°F (200°C). Toss the diced potatoes with 2 tablespoons of olive oil, salt, and pepper. Air fry for 15 to 20 minutes, shaking the basket halfway through, until crispy and tender.
    2 medium russet potatoes, 3 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper
  • While the potatoes are cooking, heat a skillet over medium-high heat. Add the ground beef and taco seasoning. Break the meat apart and cook until browned, about 7 to 10 minutes. Drain any excess grease, then stir in the water.
    1 pound ground beef, 1 ounce packet taco seasoning, ½ cup water
  • To assemble, place a tortilla on a clean surface. Add a few spoonfuls of beef, followed by crispy potatoes. Drizzle with nacho cheese sauce and sour cream. Roll the tortilla tightly into a burrito.
    1 cup nacho cheese sauce, 5 large flour tortillas, ½ cup sour cream
  • Heat the remaining 1 tablespoon of oil in a pan over medium heat. Fry the burritos on each side until golden brown and crispy.
  • Serve warm and enjoy!

Notes

  • Dice the potatoes evenly so they crisp at the same rate; large chunks stay soft in the middle.
  • Shake the air fryer basket halfway through so the potatoes brown on every side, not just the bottom.
  • Drain the beef well after browning so the filling does not turn heavy or soak the tortilla.
  • Warm the tortillas before rolling so they fold without cracking.
  • Roll tightly and start frying seam-side down so the burritos seal instead of springing open.
  • Cooked leftovers keep 3 to 4 days in the fridge, and freeze for up to 3 months.
  • Nutrition figures are an estimate provided for guidance, not a guarantee.

Nutrition

Calories: 613kcal | Carbohydrates: 38g | Protein: 22g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1373mg | Potassium: 669mg | Fiber: 3g | Sugar: 5g | Vitamin A: 931IU | Vitamin C: 8mg | Calcium: 130mg | Iron: 4mg
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