Smothered Ground Beef Burritos
These smothered ground beef burritos are like a cross between burritos and enchiladas—rolled with seasoned beef and beans, nestled in red sauce, and blanketed with melted cheese until golden and bubbly. Ready in just 45 minutes with only 15 minutes of hands-on time, they’re a weeknight dinner that tastes like a restaurant meal.
Equipment
- Large Skillet
- 9x13-inch baking dish
- Microwave-safe bowl
- Wooden spoon
- Box Grater
Ingredients
- 1 lb lean ground beef (85/15)
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (or 1 packet)
- 1/2 cup refried beans
- 1 cup shredded Mexican blend cheese, divided
- 4 large flour tortillas (burrito-size)
- 1 can (10 oz) red enchilada sauce
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish. Pour about 1/3 cup of the enchilada sauce into the bottom and spread evenly.
- In a large skillet over medium-high heat, brown the ground beef with the chopped onion, breaking it up until no longer pink and onion is soft, about 6-7 minutes. Drain off any excess fat.
- Stir in the garlic and taco seasoning, cooking for 30 seconds until fragrant. Mix in the refried beans and 1/3 cup water. Simmer 2-3 minutes until thick and creamy. Remove from heat, let cool a couple minutes, then stir in 1/4 cup of the shredded cheese until melted.
- Warm the tortillas: wrap stack in a damp paper towel and microwave for 20-30 seconds, or warm individually in a dry skillet for 15 seconds per side.
- Lay one tortilla flat. Spoon about one-quarter of the beef mixture across the center, leaving a couple inches at ends. Fold the sides in, then roll up from the bottom, tucking filling snugly. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce evenly over the burritos. Sprinkle the remaining 3/4 cup of cheese over the top.
- Bake for 25-30 minutes until sauce is bubbling and cheese is melted and golden brown. If desired, broil for the last 1-2 minutes for extra-crispy cheese, watching closely. Let rest 5 minutes before serving.
Notes
Don't overfill burritos—use about 2/3 cup filling each. The thin layer of sauce underneath is key for crisp edges and preventing sticking. Always warm tortillas to avoid cracking. For meal prep: assemble unbaked, wrap individually in foil, and freeze up to 2 months. Bake from frozen covered 30 minutes, then add sauce and cheese and bake uncovered 15-20 minutes. Dairy-free: use dairy-free cheese shred and check enchilada sauce labels (many red sauces are naturally dairy-free). Gluten-free: use large corn tortillas (double up for strength).