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!
FREQUENTLY ASKED QUESTIONS:
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.
Yes you can use ground pork, ground chicken, chorizo or ground turkey.
Some of our other favorite cheeses include: Swiss, cheddar or pepper jack!
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.
Absolutely, if you have your own recipe you can use that! Or you can us my Homemade Taco Seasoning recipe as well.
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.
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
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.
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 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 closely so it doesn’t burn.
Garnish with the chopped cilantro if desired and serve immediately.
Enjoy!
CRAVING MORE DELICIOUS RECIPES?
Smothered Beef Burritos (+Video)
Ingredients
- 1 pound lean ground beef
- 1 ounce packet taco seasoning
- 1 cup water
- 16 ounce can refried beans
- 3 cups shredded Monterey Jack cheese, divided use
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups unsalted chicken stock
- ½ cup heavy cream
- 4 ounce can diced green chiles
- ½ cup sour cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 6 (10-inch) burrito-sized tortillas
- fresh chopped cilantro, sour cream, diced tomatoes, (for topping – optional)
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.
Nutrition
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 can vary quite a bit depending on which brands were used.
Can I use half and half instead of heavy cream? Also can I leave out refied beans and just use black beans?
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!
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!
Oh wow – thanks so much Liz!! That makes my day to hear – so glad y’all loved this one!