Instructions
Step 1: Heat olive oil in a skillet over medium heat. Add diced potatoes, season with salt, pepper, and smoked paprika, and cook for 10-12 minutes until golden and tender. Remove and set aside.
Step 2: In the same skillet, cook ground beef until browned and fully cooked, breaking it apart as it cooks. Drain excess fat and season with garlic powder, onion powder, salt, and pepper.
Step 3: Warm the tortillas in a dry pan or microwave to make them pliable.
Step 4: Assemble each burrito by layering beef, crispy potatoes, shredded cheddar, and a drizzle of nacho cheese sauce onto a tortilla.
Step 5: Roll up the burritos tightly and, if desired, toast them seam-side down in a dry skillet for 1-2 minutes to crisp up the outside.
Step 6: Drizzle extra nacho cheese sauce over the top and sprinkle with fresh cilantro before serving.
Storage Information
Store leftover burritos wrapped in foil or an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in a skillet over medium heat until warmed through.
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