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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)

This Beef and Potato Burrito (Taco Bell Copycat) brings everything you love about the original into your own kitchen (say goodbye to the takeout line). It’s easy to pull together with everyday ingredients, and the air fryer gives your potatoes that craveable crunch without the deep fryer. Whether you're making it for game days, busy weeknights, or casual dinners, this one always hits the spot. You can also prep most of it ahead and keep leftovers in the fridge or freezer, making them just as convenient as the fast food version, only without the extra cost.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 5
Calories: 613kcal
Author: Mandy Applegate

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
  • In a skillet over medium-high heat, cook the ground beef with taco seasoning, breaking it apart as it browns. Cook for 7 to 10 minutes, then drain excess grease and stir in water. Simmer for a minute, then remove from heat.
    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 olive oil in a pan over medium heat. Place the burritos seam-side down and cook for 2-3 minutes per side, or until each side is golden brown and crispy.
  • Serve warm and enjoy!

Notes

    • 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.

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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