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Cheesy Beef And Potato Burritos With Nacho Sauce

Cheesy Beef and Potato Burritos wrap spiced beef, tender potatoes, and melty cheddar in a crispy tortilla, finished with rich nacho cheese sauce.
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Ingredients
  

For the Filling:

  • 1  tbsp olive oil
  • 2 medium potatoes peeled and diced small
  • 1  tsp salt
  • ⅛  tsp black pepper
  • ½  tsp smoked paprika
  • 1 small onion finely chopped
  • 1  lb ground beef
  • 2 garlic cloves minced
  • 1  tbsp taco seasoning
  • ¼  cup water
  • 1  cup shredded cheddar or 4‑cheese Mexican blend

For the Nacho Cheese Drizzle:

  • 1  tbsp butter
  • 1  tbsp flour
  • ¾  cup milk
  • 1  cup sharp cheddar shredded
  • Salt to taste

Instructions
 

  • Sauté diced potatoes in olive oil with salt, pepper, and paprika for 10 minutes until golden. Set aside.
  • Sauté onion in the same skillet. Add ground beef, cook until browned, then drain.
  • Add garlic, taco seasoning, and water. Simmer 3–4 minutes. Stir in cooked potatoes and remove from heat.
  • Melt butter, whisk in flour to make a roux. Gradually add milk, cook until thick, then stir in cheddar and salt. Keep warm.
  • Fill tortillas with beef-potato mix and shredded cheese. Roll tightly.
  • Toast seam-side-down in a buttered skillet, 2–3 minutes per side until crisp and golden.
  • Slice in half, drizzle with nacho sauce, and garnish with tomatoes and parsley. Serve hot.