Cheesy Potato Burritos Bake (Print Version)
# Ingredients:
→ Meat or Alternative
01 -
450 grams ground beef, turkey, or plant-based protein
→ Potatoes
02 -
2 cups (about 300 grams) frozen tater tots
→ Tortillas
03 -
6 large flour tortilla wraps
→ Cheese & Sauces
04 -
120 grams shredded cheddar cheese
05 -
120 grams shredded Monterey Jack cheese
06 -
120 grams sour cream
07 -
60 millilitres chipotle sauce, adjust to preference
→ Seasonings & Optional Toppings
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
Diced tomatoes, for garnish (optional)
11 -
Chopped green onions, for garnish (optional)
12 -
Fresh cilantro, for garnish (optional)
# Instructions:
01 -
Preheat oven to package-specified temperature. Arrange tater tots on a baking tray and cook according to package instructions until golden and crisp.
02 -
In a skillet over medium heat, brown the ground beef (or alternative). Season with salt and pepper; continue cooking until thoroughly cooked through. Drain excess fat.
03 -
In a large mixing bowl, combine the cooked ground beef, crispy tater tots (gently crushed), cheddar cheese, and Monterey Jack cheese. Mix evenly until the cheeses are distributed throughout the mixture.
04 -
Gently heat the flour tortillas in a dry skillet or microwave for 10–15 seconds until soft and pliable.
05 -
Spoon the filling mixture onto the center of each tortilla. Drizzle chipotle sauce over the filling and top with a spoonful of sour cream.
06 -
Fold in the sides of each tortilla, then roll tightly from the bottom to enclose the filling. Place seam-side down in a baking dish. Sprinkle with additional cheese. Bake until cheese is melted and burritos are heated through.
07 -
Remove burritos from the oven. Garnish with diced tomatoes, chopped green onions, and fresh cilantro if desired. Serve hot with extra sour cream and chipotle sauce on the side.
# Notes:
01 -
Crushing tater tots slightly ensures a cohesive filling and better cheese distribution.
02 -
Warming tortillas prevents cracking during assembly and rolling.