Next, while the beef mixture is cooking, I like to prepare my mashed potatoes if I’m making them from scratch. If you have store-bought, bless you—this part can be a shortcut in our busy lives! For my homemade version, I peel and boil my potatoes until fork-tender, then mash them with a bit of butter, salt, and a splash of milk until they’re creamy and smooth. Once the beef is fully cooked, combine the mashed potatoes with the beef mixture in your mixing bowl. Stir in that lovely shredded cheddar cheese until everything is well incorporated.
Now comes the fun part—assembly! Lay your flour tortillas on a flat surface. Spoon an ample amount of the beef and potato mixture onto the center of each tortilla. Fold in the sides and then roll it up tightly, making sure all the cheesy goodness is sealed inside. If you’re using sour cream, you can spread a little inside before rolling for an extra creamy bite. I love how the burritos feel comforting and substantial in my hands as I tie them up securely.
Finally, I recommend lightly toasting the burritos! Heat a bit of oil in that same skillet over medium heat and place the burritos seam-side down. Cook them for about 2-3 minutes on each side or until they are golden brown and crispy. The aroma of toasting tortillas creates such a wonderful anticipation in the air—it’s pure heaven!
Pro Tips for Best Results
I tested this recipe three ways, and I found that using a mix of mashed potatoes and cream cheese creates an even creamier burrito filling! This adds richness without overwhelming the other flavors. Also, don’t skimp on the seasoning. A pinch of paprika or a dash of hot sauce in the beef mixture can elevate the overall taste significantly.
When assembling the burritos, be careful not to overfill them. It’s tempting, I know, but trust me, less is more! If they’re too stuffed, the filling may spill out while cooking. A little restraint will lead to a more satisfying experience!
Lastly, consider wrapping each burrito in foil before freezing. This way, they will keep for longer and retain that fresh taste when you eventually reheat them. I’ve had success storing them in the freezer for up to three months—perfect for those busy days when you need a quick meal!
Common Mistakes to Avoid
One common mistake I made early on was not letting the beef cool slightly before assembling the burritos. This can lead to soggy tortillas, which, let’s be honest, nobody wants! Allow the mixture to cool down a few minutes before wrapping it up. (See the next page below to continue…)