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Cheesy potato burritos sliced open with seasoned beef, crispy potatoes, and gooey melted cheese, served with sour cream and green onions on a wooden board.
Hannah Cooking

Copycat Cheesy Potato Burritos

Copycat Cheesy Potato Burritos with seasoned beef, crispy tater tots, melty cheese, and chipotle sauce—grilled until golden like the drive-thru favorite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 burritos
Course: Dinner
Cuisine: American, Tex-Mex
Calories: 880
Ingredients Equipment Method

Ingredients
  

Filling
  • 1 lb ground beef 80/20 preferred
  • 1 packet taco seasoning or 2 tablespoon homemade
  • ¼ cup water
  • 2 cups frozen tater tots
  • 1 tablespoon vegetable oil optional for extra crisp
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper to taste
Assembly
  • 6 large flour tortillas burrito-size
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ¾ cup sour cream
  • ¼ cup chipotle sauce or hot sauce
  • ¼ cup green onions diced
Grilling
  • 1 tablespoon butter or cooking spray

Equipment

  • 1 Large skillet for beef + grilling
  • 1 Baking Sheet for tater tots
  • 1 Spatula flipping/pressing
  • 1 Measuring cups/spoons quick measuring
  • 1 Knife slicing burritos

Method
 

  1. Slice diagonally and serve hot with extra sour cream or salsa.
  2. Cook beef: Brown ground beef in a skillet; drain grease. Add taco seasoning + water and simmer 5 minutes.
  3. Warm wraps: Warm tortillas 20–30 seconds so they roll without tearing.
  4. Build burrito: Spread sour cream, add beef, add 5–6 tots, sprinkle both cheeses, drizzle chipotle sauce, add green onions.
  5. Roll tight: Fold sides in, fold bottom up, roll tightly seam-side down.
  6. Grill: Butter/spray outside; grill 2–3 minutes per side until crisp and golden, pressing lightly to seal.
  7. Serve: Slice diagonally and serve hot with extra sour cream or salsa.