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    You are here: Home / Recipes / Mexican

    Easy Smothered Burritos

    Published: Feb 9, 2021 by Susie Weinrich · This post may contain affiliate links. 1 Comment

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    pinterest image with text
    burrito cut in half with beans, rice and meat

    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!

    burrito cut in half with beans, rice and meat
    Table of Contents hide
    1 Ingredients
    2 Step by Step Photo Instructions
    3 Serving
    4 Freezing
    5 Recipe Tips
    6 Related Recipes
    7 Did you make this recipe?!
    8 Smothered Burritos

    Ingredients

    Here are the things you will need to make this Smothered Burritos Recipe plus some tips on special ingredients:

    ingredients listed with text for smothered burritos

    Ground Beef

    You can absolutely use something other than ground beef in this recipe. Here are some other options:

    • Barbacoa
    • Poached Chicken
    • Instant Pot Shredded Chicken
    • Instant Pot Pulled Pork

    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.

    filling a burrito

    Layer each tortilla with refried beans, ground beef, rice and cheese. Dividing the ingredients equally among 5-6 burritos.

    a filled burrito then showing how to roll

    Roll into a burrito. Lay seam side down in the prepared pan.

    a rolled up burrito in a flour tortilla

    Top with the remaining enchilada sauce. Finish by sprinkling the remaining cheese over the burritos.

    burritos with enchilada sauce and then topped with cheese

    Bake at 400° for 20 minutes.

    baked smothered burritos

    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

    • Easy Enchilada Skillet
    • Beef Enchilada Casserole
    • Enchirito

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    burrito on a plate with mexican rice

    Smothered Burritos

    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!
    5 from 1 vote
    Print Rate SaveSaved to Grow
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 6 burritos
    Calories: 694kcal
    Author: Susie Weinrich

    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
    Prevent your screen from going dark while you are cooking!

    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:

    GROUND BEEF: You can swap out the ground beef for some of these other options: 
    1. Instant Pot Shredded Chicken
    2. Barbacoa
    3. Poached Chicken
    4. Instant Pot Pulled Pork
     
    RICE: if you want to make your own rice this recipe for Instant Pot Mexican Rice will work great! 
    FREEZING: Roll the burritos with all the filling. Place the burritos in a freezer safe baggie and freeze for up to 3 months.
    To reheat individual frozen 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 frozen 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.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1burrito | Calories: 694kcal | Carbohydrates: 75g | Protein: 33g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1896mg | Potassium: 442mg | Fiber: 7g | Sugar: 9g | Vitamin A: 833IU | Vitamin C: 3mg | Calcium: 314mg | Iron: 5mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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    1. Linda

      February 22, 2023 at 7:31 pm

      My family loved it. I made it for the first time tonight.

      Reply

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