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Easy smothered beef burritos plated with guacamole, sour cream, and green onion.
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Smothered Burritos

These easy Smothered Burritos are flour tortillas stuffed with a beefy, cheesy filling, rolled up, and baked under a homemade red sauce until hot and bubbly. A true Tex-Mex dinner favorite.
Course Main Course
Cuisine Mexican
Keyword Smothered Burritos
Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Servings 6 servings
Calories 704kcal
Author Jason Decker

Ingredients

For the red sauce:

For the filling:

For burrito assembly:

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

Calories: 704kcal | Carbohydrates: 57g | Protein: 41g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 118mg | Sodium: 2340mg | Potassium: 744mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2297IU | Vitamin C: 8mg | Calcium: 572mg | Iron: 7mg