Preheat for fries. Heat your oven or air fryer according to package directions. Get the fries cooking first so they’re hot and crispy when the burritos are ready.

Brown the beef. Warm a large skillet over medium-high heat with a little oil. Add the ground beef and break it up. Cook until browned with crispy edges, about 6–8 minutes. Drain excess fat if needed, leaving a bit for flavor.

Build the flavor. Add diced onion and cook 2–3 minutes until softened. Stir in garlic, then sprinkle in 2 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt, and a few grinds of black pepper. Cook 30 seconds until fragrant.

Sauce it up. Stir in tomato paste and cook 1 minute. Add 1/2 cup broth or water, scrape up the browned bits, and simmer 2–3 minutes until saucy, not soupy. Taste and adjust salt or chili powder.

Warm the tortillas. Heat tortillas in a dry skillet for 15–20 seconds per side or wrap in foil and warm in the oven. Warm tortillas are easier to fold and less likely to tear.

Assemble. Lay a tortilla on a board. Add a line of beef down the center, top with a generous handful of cheese, and any extras (lettuce, salsa, jalapeños). For the full experience, add a few hot fries inside for crunch.

Fold and toast. Fold the sides over, then roll tightly. Place seam-side down in a lightly oiled skillet over medium heat. Toast 1–2 minutes per side until the tortilla is golden and the cheese melts.

Serve. Pile remaining fries on the side. Add lime wedges, extra salsa, and sour cream if you like. Eat while hot and crispy.