1-Heat olive oil in a skillet over medium heat. Add diced potatoes, season with salt, pepper, and smoked paprika.

2-Cook, stirring occasionally, for about 10 minutes until golden and tender. Remove and set aside.

3-In the same skillet, add a touch more oil if needed. Sauté onions until soft, about 3 minutes.

4-Add ground beef and cook until browned. Drain excess fat if necessary.

5-Stir in minced garlic and taco seasoning, then pour in 1/4 cup water. Simmer for 3–4 minutes until well combined and slightly thickened.

6-In a small saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for 1 minute.

7-Slowly whisk in milk until smooth and slightly thickened. Stir in shredded cheddar and salt. Keep warm over low heat.

8-On each tortilla, layer beef mixture, potatoes, and shredded cheese. Roll tightly like a burrito.

9-In a nonstick pan or skillet, melt a bit of butter and toast each burrito seam-side-down first for 2–3 minutes per side until golden and crisp.

10-Slice burritos in half, drizzle with nacho cheese sauce, and garnish with finely diced tomatoes and fresh parsley.