Cheesy Potato Burritos

Cheesy Potato Burritos

Ingredients:

1 pound floor red meat (or replacement with floor turkey or plant-based alternative)
2 cups frozen tater tots
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1/2 cup bitter cream
1/4 cup Taco Bell chipotle sauce (adjust to taste)
6 giant flour tortilla wraps
Salt and pepper to taste
Optional toppings: diced tomatoes, chopped inexperienced onions, cilantro

Instructions:

Cook the Tater Tots: Preheat the oven and cook dinner the tater little toddlers in accordance to the bundle directions till they are golden and crispy.
Cook the Ground Beef: In a skillet over medium heat, brown the floor beef. Season with salt and pepper to taste. Once entirely cooked, drain any extra grease.
Assemble the Burrito Filling: In a giant mixing bowl, mix the cooked floor beef, crispy tater children (slightly crushed), shredded cheddar cheese, and shredded monterey jack cheese. Mix till nicely combined.
Warm the Tortillas: Warm the flour tortillas in a dry skillet or microwave for about 10-15 seconds to make them pliable.
Assemble the Burritos: Spoon a beneficiant component of the filling onto the core of every tortilla. Drizzle a spoonful of Taco Bell chipotle sauce over the filling. Add a dollop of bitter cream.
Fold and Roll: Fold the facets of the tortilla over the filling and then fold the backside up, rolling tightly to structure a burrito.
Melt the Cheese: Place the burritos in a baking dish and sprinkle extra shredded cheese on top. Bake in the oven for a few minutes till the cheese is melted and bubbly.
Serve: Remove the burritos from the oven. Garnish with diced tomatoes, chopped inexperienced onions, and cilantro if desired. Serve warm with greater bitter cream and chipotle sauce on the side.
Enjoy your Cheesy Potato Burritos with a pleasant aggregate of crispy tater tots, pro floor beef, and gooey melted cheese wrapped in a heat tortilla

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