Cheesy Beef Burritos with Oven Fries (Print-Friendly Version)
Six beef-and-cheese burritos are served beside seasoned oven fries in this version. The potatoes are cut and soaked before baking, while salsa moistens the skillet filling. Fries stay outside the burritos so the lettuce and sour cream can be added at assembly.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Filling
01 -
500g ground beef
02 -
1 tbsp olive oil
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
1 tsp chili powder
06 -
1 tsp smoked paprika
07 -
1 tsp cumin
08 -
½ tsp salt
09 -
½ tsp black pepper
10 -
½ cup salsa (mild, medium, or hot)
11 -
1 cup shredded cheddar cheese
12 -
1 cup shredded Monterey Jack cheese
→ Assembly
13 -
6 large flour tortillas
14 -
½ cup sour cream
15 -
½ cup chopped lettuce
16 -
½ cup diced tomatoes
17 -
¼ cup chopped cilantro (optional)
→ Fries
18 -
4 medium russet potatoes
19 -
2 tbsp olive oil
20 -
1 tsp garlic powder
21 -
1 tsp paprika
22 -
½ tsp salt
23 -
½ tsp pepper
# How to Make It:
01 -
Cut washed russet potatoes into even fries and soak in cold water for thirty minutes. Heat the oven to 425°F.
02 -
Drain and dry the potatoes thoroughly. Toss with their olive oil, garlic powder, paprika, salt and pepper.
03 -
Arrange with space on a baking tray and bake about twenty-five to thirty-five minutes, turning and continuing until tender and browned. Meanwhile heat the beef oil in a skillet and soften onion. Add garlic briefly, then ground beef.
04 -
Cook to 160°F, breaking up clumps, and drain excess fat. Add the beef spices and salsa and simmer about five minutes.
05 -
Warm six tortillas until pliable. Divide sour cream, beef, both cheeses, lettuce, tomatoes and optional cilantro among them and roll with sides tucked in. Serve immediately with the fries alongside.
# Extra Suggestions:
01 -
No; the measured two tablespoons of potato oil suit an oven method.