Cheesy Beef and Potato Burritos with Nacho Sauce
Ingredients:
For the filling:
1 tablespoon olive oil
2 medium potatoes, peeled and diced small
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon smoked paprika
1 small onion, finely chopped
1 pound ground beef
2 cloves garlic, minced
1 tablespoon taco seasoning
1/4 cup water
1 cup shredded cheddar cheese or 4-cheese Mexican cheese blend
For the nacho cheese drizzle:
1 tablespoon butter
1 tablespoon flour
3/4 cup milk
1 cup sharp cheddar cheese, shredded
Salt to taste
Directions:
Heat the olive oil in a skillet over medium heat. Add the diced potatoes and season with salt, pepper, and smoked paprika.
Cook, stirring occasionally, for about 10 minutes, until golden brown. Remove and set aside.
In the same skillet, add a touch more oil if needed. Sauté the onions until softened, about 1/2 cup.
Add the ground beef and cook until browned. Drain excess fat if necessary.
Stir in the minced garlic and taco seasoning, then pour in 1/4 cup of water. Simmer for 3-4 minutes, until well combined and slightly thickened.
In a small saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1 minute.
Slowly whisk in the milk until smooth and slightly thickened.
Stir in the cheddar cheese and salt. Keep warm over low heat.
On each tortilla, place a mixture of beef, potatoes, and shredded cheese. Roll tightly like a burrito.
In a non-stick skillet or frying pan, melt a little butter and grill each burrito seam-side down for 2-3 minutes per side until golden brown.
Cut the burritos in half, drizzle with nacho cheese sauce, and garnish with finely diced tomatoes and fresh parsley.
