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Smothered Burritos are everything I love about Tex-Mex night: fat flour tortillas stuffed with seasoned beef and beans, rolled up, drowned in red sauce, and buried under melty cheese. I started making these wet burritos at home after our favorite spot stopped serving them, and now the girls request them every Friday. If you love a saucy, cheesy dinner like our copycat Chipotle burrito bowls, you are going to devour these.
They look impressive coming out of the oven, but they are really just an easy assembly job built around one quick homemade red sauce.
Smothered Burritos Quick Look
- 🕐 Prep Time: 15 minutes
- 🍴 Cook Time: 41 minutes
- ⏳ Total Time: 56 minutes
- 🍽 Serving: 6 burritos
- ⚡ Calories: 704kcal
- 🌶 Flavor Profile: Savory, cheesy, and saucy with a mild Tex-Mex warmth
- ✋ Difficulty: Easy, a fun weeknight build like our carne asada taco bar
Quick Answer
Make a quick red sauce by whisking spices into melted butter and cornstarch, then adding chicken stock and tomato sauce. Fill flour tortillas with a beef and refried bean mixture plus cheese, roll them up, and place them seam-side down in a sauced baking dish. Smother with the rest of the sauce and cheese, then bake at 350 degrees F for about 20 minutes until bubbly.
Jump to:
Why This Recipe Works
Click to see the technique science
- The cornstarch sauce is fast and foolproof. A quick butter and cornstarch base thickens the red sauce in minutes, so you skip the long simmer of a traditional enchilada sauce and still get that glossy, clingy texture.
- Toasting the spices wakes them up. Whisking the chili powder, cumin, and oregano in the hot butter for a minute blooms their oils, which is what gives the sauce its deep, restaurant level flavor.
- Refried beans hold the filling together. Stirring beans into the beef makes the filling creamy and sturdy, so it stays put inside the tortilla instead of sliding out when you cut in.
- Two cheeses melt better than one. Monterey Jack melts into that stretchy pull while sharp cheddar brings color and bite, and together they brown beautifully under the heat.
- Seam-side down seals the roll. Placing each burrito seam down in the sauce glues it shut as it bakes, so they never unroll on you.
- Sauce on the bottom and top. A layer underneath keeps the tortillas from sticking and drying out, while the top layer soaks in for that signature smothered, fork-and-knife finish.
Why You’ll Love This Recipe
- Better than takeout. You get that saucy, cheesy, restaurant style wet burrito at home for a fraction of the price, and you control exactly how much cheese goes on top.
- Make-ahead friendly. Assemble the whole dish earlier in the day, stash it in the fridge, and bake when everyone is hungry.
- Crowd pleaser. It feeds six and reheats like a dream, so it is perfect for family dinner or game day next to our chipotle crack chicken tacos.
Key Ingredients
- Lean Ground Beef: The hearty base of the filling. Lean beef keeps things from getting greasy, but drain whatever fat cooks off so the burritos do not turn soggy.
- Refried Beans: The secret to a creamy, sturdy filling that holds its shape. They stretch the beef and add that classic Tex-Mex richness.
- Chili Powder, Cumin, and Oregano: The backbone of the homemade red sauce. Bloom them in butter to bring out their full, smoky depth.
- Monterey Jack and Sharp Cheddar: Jack melts smooth and stretchy while cheddar browns and adds bite. Shred your own off the block for the best melt.
- Burrito-Size Flour Tortillas: Go with the big 10 inch tortillas so you have room to fold and roll without tearing.
See recipe card for exact quantities.
Variations and Substitutions
- Swap the protein: Shredded chicken, ground turkey, or seasoned pork all work in place of the beef.
- Make it spicy: Stir diced jalapenos or a pinch of cayenne into the filling, or use a hot salsa.
- Green sauce version: Smother them in green enchilada sauce instead of red for a tangy twist.
- Add veggies: Fold in sauteed bell peppers, corn, or black beans to bulk up the filling.
- Use canned sauce: Short on time? A couple cans of red enchilada sauce can stand in for the homemade version, much like the shortcut we take in our copycat Chili’s chicken enchilada soup.
How to Make Smothered Burritos
- Make the red sauce. Melt the butter, whisk in the cornstarch, chili powder, sugar, cumin, oregano, and salt for one minute, then slowly whisk in the chicken stock and tomato sauce and simmer until thickened.
- Brown the beef and onion until no pink remains, drain the grease, then stir in the garlic and taco seasoning until fragrant.
- Build the filling. Stir in the water, salsa, and refried beans, simmer for ten minutes, then fold in the fresh cilantro.
- Assemble. Spread some sauce in the baking dish, fill each tortilla with meat and cheese, roll tightly, and place seam-side down in the dish.
- Top the burritos with the remaining red sauce, covering all the exposed tortilla, then sprinkle the rest of the cheese over the top.
- Bake at 350 degrees F for fifteen to twenty minutes until hot and bubbly, then serve right away with your favorite toppings.
Recipe Tips & Tricks
- Warm the tortillas first. A quick ten seconds in the microwave makes them pliable so they roll without cracking.
- Do not overfill. About one sixth of the filling per burrito is plenty. Too much and they will not stay rolled.
- Shred your own cheese. Pre-shredded cheese is coated in starch that keeps it from melting smooth. Block cheese melts so much better.
- Cover all the tortilla. Any exposed tortilla will dry out and get crunchy, so make sure the sauce blankets every burrito before baking.
- Let them rest. Give the dish five minutes out of the oven so the filling sets and the burritos hold together when you serve.
- Double the sauce. If you like things extra saucy, make a batch and a half of the red sauce. It is the best part.
Serving Ideas and Suggestions
These smothered burritos are a full meal on their own, but a few cool, fresh toppings really send them over the top. Pile on shredded lettuce, diced tomato, sliced green onion, a big scoop of guacamole, and a dollop of sour cream so every bite has some crunch and tang against all that warm, cheesy sauce.
For a true Tex-Mex spread, serve them with Mexican rice and a side of black or pinto beans. They are also fantastic next to our carne asada taco bar when you are feeding a hungry crowd and want a little of everything.
Round out taco night with a few appetizers and a soup to start. Our crispy Southwest egg rolls and a bowl of copycat Chili’s chicken enchilada soup turn this into a full restaurant style dinner at home. Finish with a simple dessert and you have a feast.
Craving more saucy comfort food? Try a big pan of Frito chili pie casserole next, another cheesy, scoopable dinner the whole family fights over.
Smothered Burritos FAQs
Smothered burritos, also called wet burritos, are flour tortillas stuffed with a savory filling, rolled up, then covered in sauce and melted cheese and baked until bubbly. They are meant to be eaten with a fork and knife rather than by hand.
Yes. Assemble the entire dish, cover it tightly, and refrigerate for up to a day. When you are ready, bake as directed, adding a few extra minutes since the smothered burritos will be going in cold.
A quick homemade red enchilada style sauce is the classic choice and what we use here. If you are short on time, two cans of store bought red enchilada sauce will smother the burritos just fine.
Drain the beef well, do not overfill the tortillas, and make sure the sauce covers every burrito so the exposed edges do not dry out. Letting the dish rest five minutes after baking also helps the smothered burritos hold together.
You can freeze the rolled, unbaked burritos with sauce for up to three months. Thaw overnight in the fridge, then bake. Already baked smothered burritos can also be frozen and reheated, though the tortillas soften more.
Top them with lettuce, tomato, green onion, guacamole, and sour cream, and serve Mexican rice and beans on the side. They also pair perfectly with chips and salsa or a cup of enchilada soup.
Round out beef night with our air fryer ribeye steak, no grill required.
Love easy Mexican dinners? Our shredded beef tacos are a hands-off slow cooker favorite.
For another saucy Tex-Mex dinner, try our slow cooker chicken tinga, smoky shredded chicken that is perfect for taco night.
Want the fully smothered version? Our wet burrito recipe bakes ground beef burritos under homemade red sauce and melted cheddar.
Love rich Mexican beef? Our birria tacos braise short ribs into a smoky red consomme.
Taco night just got fresher with our mahi mahi fish tacos.
Top them with our creamy chorizo queso dip.
Use this slow cooker shredded chicken as a quick filling for burritos, quesadillas, and bowls.
For another easy Mexican dinner, make our sheet pan chicken quesadilla that feeds the whole family at once.
Love Mexican flavors? Our no cook taco dip is a guaranteed party hit.
In a Tex-Mex mood? Our migas bring crispy tortillas and scrambled eggs together in one skillet.
Love enchilada flavors? Our zucchini boats are a veggie-packed, lower-carb way to enjoy them.
Smothered Burritos
Ingredients
For the red sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons cornstarch
- 2 tablespoons chili powder
- 2 teaspoons granulated sugar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 2 cups unsalted chicken stock
- 8 ounce can tomato sauce
For the filling:
- 1 pound lean ground beef
- 1 cup diced onion
- 2 cloves garlic minced
- 1 ounce package taco seasoning
- 1 cup water
- 1/2 cup salsa
- 16 ounce can refried beans
- 1/4 cup fresh chopped cilantro
For burrito assembly:
- 1 & 1/2 cups shredded Monterey Jack Cheese
- 1& 1/2 cups shredded sharp cheddar cheese
- 6 burrito sized tortillas 10-inch
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
- Add the butter to a small saucepan over medium heat and let it melt. Whisk in the cornstarch, chili powder, sugar, cumin, oregano, and salt, whisk constantly for 1 minute to bring out the flavor of the spices.3 tablespoons unsalted butter, 3 tablespoons cornstarch, 2 tablespoons chili powder, 2 teaspoons granulated sugar, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt
- Slowly pour in the chicken stock, whisking constantly to avoid lumps. Add the tomato sauce and whisk it in. Simmer for 3-5 minutes, stirring occasionally until thickened. Take off the heat and set aside.2 cups unsalted chicken stock, 8 ounce can tomato sauce
- In a large skillet over medium-high heat, add the ground beef and onion, breaking the meat into crumbles and cooking until there is no pink left and the onions are translucent, stirring occasionally for about 10 minutes. Drain any excess grease.1 pound lean ground beef, 1 cup diced onion
- Add the garlic and cook for 30 seconds until fragrant. Add the taco seasoning, stir to coat the meat. Add the water and salsa, stir to combine. Add the refried beans, break it up and mix it in until combined.2 cloves garlic, 1 ounce package taco seasoning, 1 cup water, 1/2 cup salsa, 16 ounce can refried beans
- Simmer for 10 minutes, stirring occasionally. Add the chopped cilantro and stir it in, take off the heat.1/4 cup fresh chopped cilantro
- Mix the Monterey Jack and cheddar cheeses together. Divide into two equal portions, set aside.1 & 1/2 cups shredded Monterey Jack Cheese, 1& 1/2 cups shredded sharp cheddar cheese
- Add ⅓ of the red sauce to the bottom of the prepared baking dish, spread it out to coat.
- On a clean work surface place a tortilla. Add 1/6th of the meat mixture in the middle of the tortilla. Taking one-half of the cheese mixture, take 1/6th of it and place it on top of the meat.6 burrito sized tortillas
- Fold the two outer flaps of the tortilla over the filling. Tightly roll the tortilla into a little package. Place it seam-side down into the baking dish, repeat with the remaining tortillas, meat, and cheese.
- Pour the remaining red sauce on top, try and cover all the exposed tortillas. Top with the remaining cheese.
- Bake for 15-20 minutes uncovered until bubbly. Serve immediately with your favorite toppings.
Notes
- For the best burritos, use a combination of Monterey Jack and sharp cheddar for that perfect melt.
- Adding a little hot sauce or adobo sauce to the beef mixture can kick up the flavor.
- If you’re short on time, using a store-bought red enchilada sauce is a quick and easy substitute.
- Cooking the beef with onion powder and garlic powder adds depth to the flavor.
- For those who love their burritos extra cheesy, don’t hesitate to add more cheese on top before baking.
- Don’t forget to spray your baking dish with cooking spray to prevent sticking.
Nutrition
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I used shaved steak instead of hamburger, worked great
Thank you for sharing this!!! It’s an excellent recipe!! I love the sauce!! I would take the time to make it for other recipes as well. I don’t care for canned enchilada sauce. This recipe is so much better!!