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This Easy Beef and Potato Burrito is the perfect base if you plan to meal prep. Add eggs to make a breakfast burrito, saute some veggies for the perfect lunch or afternoon snack. Customize to your liking, freeze and enjoy later.
Making or prepping meals ahead is great for busy weeknights. Throw some protein into a marinade and grill it up the next day. Make a gallon of you favorite BBQ sauce and store it in the fridge all week long.
Try out my favorite classic BBQ sauce recipe. It’s tangy and sweet. Perfect on ribs, chicken or used for dipping fries in.
How about marinating some chicken thighs and grilling up some delicious spicy chicken sandwiches for dinner the next day!
Table of Contents
Key Ingredients to make an Easy Beef and Potato Burrito
- Ground beef: for this recipe I went with an 80/20 lean to fat ratio ground chuck.
- Potatoes: I used russet potatoes. They are perfect for cooking on the griddle.
- Seasoning: for the potatoes I used a steak seasoning and and taco seasoning for the beef.
- Cheese: I used a shredded cheese blend.
- Flour burrito: used to roll and keep everything together.
Dice the potatoes first!
This Easy Beef and Potato Burrito recipe is simple, basic and comes together very quickly once the ingredients hit the grill.
If you are following the exact recipe, the only prep work required is dice up a few potatoes.
I used russet potatoes because of their large size. Peel and dice into bite sized cubes. Make sure to rinse before they hit the griddle.
Recipe Tip
Use one potato for every pound of ground beef you plan on using.
Adjust the recipe and use a sweet potato and leaner ground beef for a healthier option.
Breakfast Burritos: if you are meal prepping breakfast burritos, add egg to this recipe. Scramble 4 eggs for each pound of beef. Set aside and cook at the very end. Eggs take the least amount of time to cook.
Snack Burritos: if you are meal prepping snack burritos, saute some sliced or diced bell peppers and onion. Use 2 bell peppers and 1 onion for each pound of beef. These add texture and sweetness to this easy beef and potato burrito.
Dad’s Seasonings
Must have grillin seasonings!
Time to grill up the Easy Beef and Potato Burritos.
I used my Weber Slate Griddle to make the entire easy beef and potato meal prep recipe.
Set all burners to a medium heat and spread some olive oil over the flat top.
Start with the potatoes first since these take the longest to cook. Drop them onto the griddle, season with Dad’s Steak seasoning and flip them around making sure to build a crust on all sides.
Next cover the roasting potatoes with a griddle dome and let them steam and soften in the heat. Make sure to flip them occasionally to prevent them from burning.
Once the potatoes are soft, lower the burner and throw on the ground beef on the side.
Place the block of ground beef on the hot surface and press down to build a crust. Flip if over and repeat.
Next, start breaking up the ground beef bring with the griddle spatula’s and season with Dad’s Taco seasoning. This will add delicious smoked paprika, cumin and lime flavors to the meat.
If you have veggies to saute, this is the perfect time to add those to a clean surface on the griddle. Season with steak seasoning and cook until they are semi soft and the onion is traslucent.
If you are adding eggs, wait until the beef is fully cooked.
The beef will release a lot of grease. It’s OK to use a paper towel to soak up some of that.
Once all the food is cooked, it’s time to combine everything. Using to large spatula’s mix fold all the components together. Continue doing so until you have a nice equal mix of everything.
Wrap and Store.
Remove the easy beef and potato burrito mix from the grill and move it to a large bowl.
Preheat the flour burritos and starting filing your burritos.
Add a few heaping spoonfuls of the mix onto the tortilla. Sprinkle some cheese on top and drizzle taco sauce over the top.
Roll the burrito tight and place it back on the griddle to seal the ends.
Leave a few to enjoy immediately, and wrap the others in foil for later.
Place them in freezer bags to protect against freezer burn, label with a made date and freeze them.
Enjoy these Easy Beef and Potato Burrito’s the next day or later in the week by basically defrosting them in the microwave for 2 minutes or air frying them for an extra crunch. Enjoy!
Frequently Asked Questions:
The beauty about these Easy Beef and Potato Burrito recipe is that is wrapped and frozen immediately after it’s made. This will not only preserve the meal for a longer period of time, but keep it fresh once defrosted.
Absolutely! This recipe can be easily replicated on the stop top.
Deliciously easy griddle recipes to try:
If you tried these Easy Beef and Potato Burrito or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Easy Beef and Potato Burrito
Ingredients
- 3 lbs Ground beef
- 3 Large russet potatoes
- 8 Burrito tortillas
- 2 cups Shredded cheese
- 1/2 cup Taco sauce
- 3 tbsp Steak seasoning
- 3 tbsp Taco seasoning
Instructions
- Peel and dice into bite sized cubes. Make sure to rinse before they hit the griddle.
- Set all burners to a medium heat and spread some olive oil over the flat top.
- First add the potatoes since these take the longest to cook. Drop them onto the griddle, season with Dad's Steak seasoning and flip them around making sure to build a crust on all sides.
- Next cover the roasting potatoes with a griddle dome and let them steam and soften in the heat. Make sure to flip them occasionally to prevent them from burning.
- Place the blocks of ground beef on the hot surface and press down to build a crust. Flip them over and repeat.
- Start breaking up the ground beef bring with the griddle spatula's and season with Dad's Taco seasoning. Use a paper towel to soak up some of the grease.
- Once everything is cooked, using to large spatula's mix fold all the components together. Continue doing so until you have a nice equal mix of everything.
- Remove the easy beef and potato burrito mix from the grill and move it to a large bowl.
- Preheat the flour burritos and started filing the burritos.
- Add a few heaping spoonfuls of the mix onto the tortilla. Sprinkle some cheese on top and drizzle taco sauce over the top.
- Roll the burrito tight and place it back on the griddle to seal the ends.
- Wrap them in foil and place them in freezer bags to protect against freezer burn, label with a made date and freeze them.
- Microwave for 2 minutes or air frY them for an extra crunch. Enjoy!
