An easy recipe for delicious Smothered Burritos that are filled with seasoned ground beef, refried beans, Mexican rice and cheese and then smothered in red chile sauce and more cheese! Your weeknight Mexican dinner doesn’t get better than this!
Ingredients
Here are the things you will need to make this Smothered Burritos Recipe plus some tips on special ingredients:
Ground Beef
You can absolutely use something other than ground beef in this recipe. Here are some other options:
Prepared Rice
You will want to find a Mexican or Spanish rice that is already cooked and just needs to be microwaved. It is usually a shelf stable product that is a “90 second rice”.
If you do not want to use the packaged prepared rice you can definitely make your own. I have a great recipe for Instant Pot Mexican Rice, or you can use this recipe for stove top Mexican Rice.
Step by Step Photo Instructions
Start by preheating the oven to 400 degrees.
Pop your rice in the microwave to warm through, also microwave your refried beans so they are spreadable.
Pro Tip: Add a little water to your refried beans when warming in the microwave. It will help them become creamy and spreadable.
In a large skillet sauté the onions and garlic in the olive oil over medium heat for 5 minutes.
Add the ground beef and brown while crumbling until it is cooked through. If there is extra grease in the pan, drain that before moving on.
Pro Tip: Use an 85/15 or 90/10 ground beef. It still has enough fat to be flavorful, but not so much grease that you beef is greasy.
Sprinkle in the kosher salt, chili powder, cumin, garlic and onion powder, and oregano. Give it a good stir.
Stir in the tomato paste to coat the beef and sauté for 1 minute. Pour in the water and mix. Remove from the heat.
Prepare a large (9×13 or larger) casserole dish with 3 tbsp. of enchilada sauce, spread it across the bottom of the pan to coat.
Set up an assembly line with the burrito tortillas, warmed refried beans, ground beef mixture, warmed rice, and ⅓ of the grated cheese.
Layer each tortilla with refried beans, ground beef, rice and cheese. Dividing the ingredients equally among 5-6 burritos.
Roll into a burrito. Lay seam side down in the prepared pan.
Top with the remaining enchilada sauce. Finish by sprinkling the remaining cheese over the burritos.
Bake at 400° for 20 minutes.
Time to eat!
Serving
Serve these Smothered Burritos with a side of chips and salsa, maybe some guacamole and a pomegranate margarita or blackberry tequila smash!
Freezing
These burritos are freezer friendly!
Roll the burritos with all the filling. Place each burrito in a freezer safe baggie and freeze for up to 3 months.
To reheat individual burritos warm through in the microwave and then top with enchilada sauce and cheese and microwave until the cheese is melted.
To reheat all the burritos place in a baking dish , cover with foil and bake at 350 for 20 minutes. Remove the foil and cover with enchilada sauce and cheese, bake for another 15-20 minutes until they are warmed through and the cheese is melted and the sauce is bubbling.
Recipe Tips
- Use large, burrito sized flour tortillas. This will allow you to really STUFF the burritos with filling.
- Warm the refried beans and stir in a little water before trying to spread them on the tortilla. It will make them nice and smooth.
- Find a store bought enchilada sauce that you love! I really like the Market Pantry Red Chile Enchilada Sauce from Target.
Related Recipes
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Smothered Burritos
Equipment
- large casserole dish
Ingredients
- 1 lb ground beef
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 garlic cloves
- 1 small onion diced
- 1 tablespoon tomato paste
- ⅓ cup water
- 5-6 burrito sized tortillas
- 8.8 oz package prepared Mexican or Spanish rice warmed in the microwave per package instructions
- 16 oz can refried beans warmed in the microwave
- 10 oz can red enchilada sauce
- 8 oz shredded cheese
Instructions
- Preheat the oven to 400 degrees.
- In a large skillet sauté the onions and garlic in the olive oil over medium heat for 5 minutes. Add the ground beef and brown while crumbling until it is cooked through.
- Add the salt, chili powder, cumin, garlic and onion powder, and oregano. Give it a good stir.Stir in the tomato paste to coat the beef and sauté for 1 minute.Pour in the water and mix. Remove from the heat.
- Prepare a large casserole dish with 3 tbsp. of enchilada sauce, spread it across the bottom of the pan.
- Set up an assembly line with the burrito tortillas, warmed refried beans, ground beef mixture, warmed rice, and ⅓ of the grated cheese.
- Layer each tortilla with refried beans, ground beef, rice and cheese, then roll into a burrito. (Dividing the ingredients equally among 5-6 burritos).Lay seam side down in the prepared pan.
- Top with the remaining enchilada sauce. Finish by sprinkling the remaining cheese over the burritos.
- Bake at 400° for 20 minutes.
- Time to eat!
Notes:
- Use large, burrito sized flour tortillas. This will allow you to really STUFF the burritos with filling.
- Warm the refried beans and stir in a little water before trying to spread them on the tortilla. It will make them nice and smooth.
- Find a store bought enchilada sauce that you love! I really like the Market Pantry Red Chile Enchilada Sauce from Target.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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