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Loaded Beef Burrito with Fries and Creamy Sauce

Loaded Beef Burrito with Fries and Creamy Sauce

The ultimate loaded beef burrito with fries and creamy sauce – a giant flour tortilla stuffed with seasoned beef, crispy golden fries, melted cheese, and a spicy creamy sauce. Perfect for taco night or a filling family dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • Ingredients – Beef Filling
  • 350 g 12 oz beef, ground or thinly diced steak
  • 1 tbsp olive oil
  • 1 small onion finely diced
  • 2 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp black pepper
  • ¾ tsp salt adjust to taste
  • ½ tsp chili flakes or cayenne optional
  • Juice of ½ lime
  • Ingredients – Fries
  • 2 cups French fries fresh, air-fried, or oven-baked
  • Pinch of salt + pinch of paprika
  • Ingredients – Rice Optional for bulk
  • 1 cup cooked rice plain or cilantro-lime style
  • Ingredients – Creamy Sauce
  • ½ cup sour cream or Greek yogurt 120 ml
  • 2 tbsp mayonnaise
  • 1 –2 tbsp hot sauce Sriracha or chipotle, to taste
  • ½ tsp paprika
  • ¼ tsp cumin
  • ¼ tsp garlic powder
  • Pinch of salt + squeeze of lime
  • Ingredients – For Assembly
  • 3 large flour tortillas 10–12 inch
  • 1 –1.5 cups shredded cheddar or Mexican cheese blend
  • ½ cup fresh pico de gallo or tomato salsa optional
  • 1 avocado sliced or ½ cup guacamole (optional)
  • Pickled jalapeños optional

Method
 

  1. Instructions
  2. Make the sauce: In a bowl, mix sour cream, mayonnaise, hot sauce, paprika, cumin, garlic powder, salt, and lime juice. Adjust seasoning. Chill in fridge.
  3. Cook the beef: Heat olive oil in skillet. Add onion and cook until soft, then garlic. Add beef and cook until browned, breaking apart with spatula. Season with paprika, cumin, salt, pepper, and chili flakes. Finish with lime juice.
  4. Prepare fries: Fry or air-fry until golden and crispy. Season with salt and paprika.
  5. Warm tortillas: Heat each tortilla in a skillet or directly over flame until soft and pliable.
  6. Assemble burritos: On each tortilla, layer rice (optional), beef, fries, cheese, creamy sauce, and optional extras (pico, guac, jalapeños).
  7. Fold & roll: Tuck in the sides and roll tightly.
  8. Toast burrito: Place seam-side down on a dry skillet, cooking 1–2 minutes per side until golden brown and cheese is melted.
  9. Serve: Cut in half and serve with extra sauce on the side.

Notes

Notes & Tips
Best eaten fresh so fries stay crispy.
For a lighter version: bake fries, use Greek yogurt instead of sour cream, and choose whole wheat tortillas.
Protein swaps: chicken, shredded pork, or even turkey work well.
Make-ahead: Cook beef and sauce in advance, assemble just before serving.
Freezer option: Wrap un-toasted burritos in foil and freeze for up to 2 months. Reheat in oven.
Serve with: salsa, guacamole, or a fresh green salad.
Nutrition (per burrito, approx.)
Calories: 900–1,100
Protein: 35–40 g
Carbs: 90–100 g
Fat: 40–50 g
Fiber: 5–7 g