These Smothered Beef Burritos are easy, cheesy, and oh-so delicious! Fluffy tortillas are stuffed with meat, veggies, rice, and beans, then topped with enchilada sauce and queso!
Why you’ll love these
- Easy. Use canned beans, microwavable rice, pre-shredded cheese, and store-bought enchilada sauce/queso/taco seasoning for the EASIEST weeknight meal.
- Hearty. These burritos are stuffed to the max with beef, beans, rice, cheese, and veggies to make a hearty, yet healthy meal.
- Freezer friendly. Make a double batch. One for now and one for later!
- Crowd favorite. Who doesn’t love Mexican night?!
What’s the difference between enchiladas and smothered burritos?
Although very similar, enchiladas are typically (not always) made with corn tortillas and left open on the ends whereas smothered burritos aka wet burritos are made with flour tortillas and are wrapped and folded to encase the filling entirely. Enchiladas are also baked immediately with the enchilada sauce and smothered burritos are first baked without sauce to crisp up the exterior before pouring on the sauce to continue baking.
Pro tip
Want an enchilada? Check out all our enchilada recipes here!
Ingredients
- Ground Beef – we like 80/20 so avoid a dry filling, but any variety of ground beef is fine. Ground pork, turkey, or chicken will also work.
- Veggies: Onion and Bell Peppers – yellow onion, green bell pepper, and red bell pepper were used in the original recipe, but feel free to use any onion/peppers you have on hand. If you’d like to up the veggies, try throwing in some sliced and sautéed mushrooms, zucchini, tomatoes, etc.
- Taco Seasoning – you’ll 2 (1.25 oz) packets. Use your favorite store-bought variety to keep things really quick and easy or try my homemade taco seasoning instead!
- Beans – 1 (16 oz) can drained and rinsed pinto beans were used in the original recipe, but beans such as black beans or even refried beans may be used. Not a fan of beans? Simply omit or replace with an additional 1/2 pound ground meat.
- Rice – you’ll need 1 (8.5 oz) bag Ben’s Original Ready Rice in the cilantro lime flavor. Again, this keeps dinner really quick and easy. Try using a different flavor of rice such as Spanish-style rice or made homemade coconut lime rice or Spanish rice instead! Whatever you use, you’ll need about 2 cups cooked rice.
- Cheese – any variety of cheese is fine. I like using 1 (8 oz) bag Mexican shredded cheese blend, but feel free to shred your own cheese or use whatever you have on hand such as cheddar or pepper-jack.
- Tortillas – use very large burrito sized flour tortillas for the easiest rolling and folding! Not all brands are created equal (some cheaper brands may tear), so be sure to use a brand you trust!
- Enchilada Sauce – red or green enchilada sauce may be used. Again, use store-bought to keep things easy or if you’re feeling ambitious, make your own!
- Queso – you’ll need 1 (15 oz) jar queso. You can find the jarred variety next to the salsa or check the refrigerated section by the cheese for a more authentic queso. I think the jarred variety tends to taste more like ballpark nacho cheese. You can also make your own!
How to make
- Cook the ground beef and veggies with taco seasoning in a sauté pan, then place into a large bowl and stir together with beans, rice, and cheese.
- Stuff the tortillas with filling, fold, place into a 9×13 inch baking dish, then bake for 25 minutes at 350 degrees F.
- Top with enchilada sauce and queso, then bake until warmed through.
- Serve with toppings and sides of choice and enjoy!
How to make in advance
- Burrito filling. Make the filling according to recipe directions, cool completely, then refrigerate for up to 3 days or freeze for 3-4 months. Thaw, if frozen, then proceed with recipe directions.
- Fully assembled. Make the burritos according to recipe directions (skip the baking and covering with enchilada sauce/queso), then cover with foil and refrigerate for up to 3 days or freeze for 3-4 months. If baking from frozen, start by baking covered. You’ll likely need an additional 30 minutes of bake time before topping with enchilada sauce and queso.
What toppings go on top of a smothered burrito?
The sky is the limit when it comes to topping your burrito! I like using a mix of homemade and store-bought toppings.
- Pico de Gallo
- Cilantro Lime Sauce
- Guacamole
- Pickled Red Onions
- Sour Cream
- Shredded Lettuce
What to serve with smothered beef burritos
These burritos are already a complete meal, but can also be served with a variety of sides!
How to store
Leftovers will last in an airtight container in the fridge for up to 5 days or in the freezer for 3-4 months.
To reheat, thaw in the fridge if frozen then reheat in the microwave or in the oven.
– Jennifer
Smothered Beef Burritos
These Smothered Beef Burritos are easy, cheesy, and oh-so delicious! Fluffy tortillas are stuffed with meat, veggies, rice, and beans, then topped with enchilada sauce and queso!
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 6 burritos
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 ½ pounds ground beef
- 2 (1.25 oz) packets taco seasoning divided
- 1 tablespoon oil
- 1 yellow onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 (16 oz) can pinto beans drained and rinsed
- 1 (8.5 oz) pouch Ben’s Original Ready Rice Cilantro Lime Rice cooked according to bag directions, about 2 cups cooked rice*
- 1 (8 oz) bag Mexican blend shredded cheese
- Salt to taste, I used 1/2 teaspoon
- 6 burrito sized flour tortillas
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) jar queso
Topping Suggestions
- Cilantro lime sauce
- Pico de Gallo
- Guacamole
- Pickled red onions
- Sour cream
- Shredded lettuce
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9x13 inch baking dish with cooking spray. Set aside.
- Place beef and 1 packet taco seasoning into a large sauté pan, then cook over medium heat, breaking up the meat as you go, until the beef is no longer pink.
- Use a slotted spoon to remove the beef and set aside in a very large bowl.
- Add oil to the hot pan and grease, then add in the onion and peppers and cook until the desired texture is reached (I like crisp-tender for a little texture in my burritos), then place into the bowl with the beef.
- To the bowl, stir in the remaining packet of taco seasoning, beans, cooked rice, cheese, and salt, then taste and re-season, if necessary.
- Fill each tortilla with a scant 1 1/2 cups filling, fold and roll into a burrito shape, then place seam side down into the prepared baking dish.
- Bake in preheated oven for 25 minutes.
- Remove from the oven, cover evenly with the enchilada sauce and queso, then bake for an additional 15 minutes or until the filling is hot.
- Remove from the oven, serve with your favorite toppings and enjoy!
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STORING
Room Temp:N/A
Refrigerator:5 Days
Freezer:3-4 Months
Reheat:Thaw, if frozen, then bake until warm
*Storage times may vary based on temperature and conditions
Notes
*My Coconut Lime Rice or my Instant Pot Spanish Rice would also be delicious!
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Nutrition Information
Nutrition Facts
Smothered Beef Burritos
Amount Per Serving (1 burrito)
Calories 1133 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 28g175%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 192mg64%
Sodium 2249mg98%
Potassium 880mg25%
Carbohydrates 99g33%
Fiber 13g54%
Sugar 9g10%
Protein 61g122%
Vitamin A 2367IU47%
Vitamin C 50mg61%
Calcium 879mg88%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: bean burritos, beef burritos, cheesy burritos, easy beef dinner, easy mexican dinner, loaded burritos, rice and beans, tex-mex recipe