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Smothered Beef Burritos (+Video)

Cheesy, beefy and covered in a delicious white sauce, these Smothered Beef Burritos are an easy weeknight dinner that the whole family will devour!

A DELICIOUS BURRITO DINNER RECIPE

These Smothered Beef Burritos are one of my favorite meals ever! They are super easy to throw together with readily available ingredients and they make the perfect weeknight meal. A delicious meaty filling wrapped in a tortilla and topped with the most delicious cheese sauce! Serve this Smothered Beef Burrito recipe up with some of your favorite side dishes and you will have yourself a meal that you will be making on repeat!

One of the Smothered Beef Burritos on white plate topped with sour cream with rice on side.

FREQUENTLY ASKED QUESTIONS:

What size tortillas should I use?

I use burrito-sized tortillas for this recipe. You can go smaller by using 8-inch tortillas and rolling them up like enchiladas but I highly suggest using the size listed.

Can other meats be used?

Yes you can use ground pork, ground chicken, chorizo or ground turkey.

What other cheeses would be good with these?

Some of our other favorite cheeses include: Swiss, cheddar or pepper jack!

What are some good side dishes to serve with this?

We enjoy eating rice with the smothered beef burritos like Cilantro Lime rice or Mexican style rice. You could also serve with a side of black beans.

Can I make my own taco seasoning?

Absolutely, if you have your own recipe you can use that! Or you can us my Homemade Taco Seasoning recipe as well.

How do I store leftovers?

These can be stored covered in the pan in the refrigerator where they will keep for up to 3 days. They can also be frozen. Cover your baking dish with plastic wrap and then foil and they will keep frozen for up to 3 months. To defrost, remove to the refrigerator overnight. Reheat leftovers (with plastic removed) covered with foil in the oven until warmed through or in the microwave.

Pinterest image of one of the Smothered Beef Burritos on white plate with bite taken out of it showing filling.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • lean ground beef
  • taco seasoning
  • water
  • refried beans
  • shredded monterey jack cheese
  • unsalted butter
  • all-purpose flour
  • unsalted chicken stock
  • heavy cream
  • diced green chiles
  • sour cream
  • kosher salt and pepper
  • burrito-sized tortillas
Ingredients needed: lean ground beef, taco seasoning, water, refried beans, Monterey Jack cheese, unsalted butter, all-purpose flour, unsalted chicken stock, heavy cream, diced green chiles, sour cream, kosher salt, pepper, burrito-sized tortillas and fresh chopped cilantro.

HOW TO MAKE SMOTHERED BEEF BURRITOS:

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside. In a large skillet, over medium heat, add the ground beef and break it up into crumbles. Cook until there is no longer any pink, about 8 to 10 minutes. Drain well.

Ground beef cooked in pan.

Add the taco seasoning, water, and refried beans. Break up the refried beans and mix it in. Bring to a simmer for 10 minutes until thickened. 

Taco seasoning, water and refried beens added to the ground beef.

Take off the heat and add one cup of the Monterey Jack cheese.

Cheese added to the beef mixture in pan.

Stir it into the meat mixture and set aside.

Shredded cheese stirred into ground beef mixture.

While you are simmering the filling, make the sauce. Place a skillet or small stock pot over medium-low heat, add the butter and let it melt. Add the flour to the skillet and whisk until combined. Cook for 1 minute. Slowly stream in the chicken stock and heavy cream to avoid lumps. Take off the heat and add 1 cup of the cheese, green chilies and sour cream. Stir until the cheese is melted.

White sauce cooked up in pan.

Add ½ cup of the sauce to the bottom of the prepared baking dish.

Some of the white sauce poured into the the bottom of the baking dish.

Place a tortilla on a clean work surface and add some of the filling.

One tortilla on cutting board with filling placed in the center.

Fold the two outer flaps of the tortilla over the filling. 

Hand holding two of the tortillas sides over the filling.

Tightly roll the tortilla into a little package.

Burrito rolled up on cutting board.

Place it seam-side down into the baking dish and repeat with the remaining tortillas and filling.

Rolled up burritos placed into pan.

Cover the burritos with the remaining sauce and top with the remaining cheese.

Burritos covered with sauce and shredded cheese.

Bake uncovered for 20 to 25 minutes until bubbly. Optional (at the end), turn the broiler on high and broil until the cheese is browned. Make sure to watch it closely so it doesn’t burn.

Finished burritos out of oven topped with cilantro.

Garnish with the chopped cilantro if desired and serve immediately.

Smothered Beef Burritos in baking dish with server lifting one up.

Enjoy!

One of the Smothered Beef Burritos on white plate cut open showing the filling inside, topped with sour cream.

CRAVING MORE DELICIOUS RECIPES?

Close up of one of the Smothered Beef Burritos on white plate topped with sour cream cut open showing filling.

Smothered Beef Burritos (+Video)

Cheesy, beefy and covered in a delicious white sauce, these Smothered Beef Burritos are an easy weeknight dinner that the whole family will devour!
5 from 14 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
  • In a large skillet over medium heat, add the ground beef and break it up into crumbles. Cook until there is no longer any pink, about 8 to 10 minutes. Drain any excess grease.
  • Add the taco seasoning, water, and refried beans. Break up the refried beans and mix it in. Bring to a simmer for 10 minutes until thickened.
  • Take off the heat and add one cup of the Monterey Jack cheese. Stir it into the meat mixture and set aside.
  • While you are simmering the filling, make the sauce. Place a skillet or small stock pot over medium-low heat, add the butter and let it melt.
  • Add the flour to the skillet and whisk until combined. Cook for 1 minute.
  • Slowly stream in the chicken stock and heavy cream to avoid lumps. Take off the heat and add 1 cup of the Monterey Jack cheese, green chilies and sour cream. Stir until the cheese is melted.
  • Add ½ cup of the sauce to the bottom of the prepared baking dish.
  • Place a tortilla on a clean work surface and add some of the filling.
  • 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, and repeat with the remaining tortillas and filling.
  • Cover the burritos with the remaining sauce, and top with the remaining cheese.
  • Bake uncovered for 20 to 25 minutes until bubbly. Optional (at the end), turn the broiler on high and broil until the cheese is browned. Make sure to watch it very closely so it doesn’t burn.
  • Garnish with the chopped cilantro, sour cream and diced tomatoes, if desired Serve immediately.

Video

Notes

  • Other meats can be used, see above for ideas.
  • You can use smaller tortillas if desired.
  • These can be frozen. See above on how to do that.
  • Add in some corn, black beans or petite diced tomatoes.
Course: Main Course
Cuisine: American, Mexican

Nutrition

Calories: 520kcal | Carbohydrates: 19g | Protein: 35g | Fat: 33g | Sodium: 1531mg | Fiber: 5g | Sugar: 5g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




5 Comments

  1. 5 stars
    We had these the other night for dinner….SO good, and that cheesy sauce is wonderful; I actually prefer that to the traditional spicy red sauce that is usually used. All of us loved them, and after all the traditional holiday dinner fare, etc. they really hit the spot. Thanks…love your recipes!

  2. Can I use half and half instead of heavy cream? Also can I leave out refied beans and just use black beans?

    1. I’ll always be honest about substitutions, I can’t ever really say for absolute certain since I haven’t tried that. I imagine both would be fine but you never really know until you try, right? Please let me know if you give it a go!

  3. 5 stars
    Made these Smothered Burritos for dinner tonight. Total “add to the menu rotation” winner.
    Lovely flavors that work beautifully together. The sauce was perfect. I hadn’t used canned green chiles before, but they added the perfect gentle veg note. Thanks for a marvelous recipe!