Loaded Smothered Beef Burritos
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
7 burritos
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Calories
427 kcal
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Cuisine
Mexican
Loaded Smothered Beef Burritos
Description
The recipe starts by cooking ground beef with diced onion until fully browned and softened, then seasoned with medium heat taco seasoning for a robust savory profile. Burrito-size flour tortillas are spread with refried beans, followed by spoonfuls of Spanish rice, the seasoned beef mixture, and shredded Mexican cheese. Each tortilla is rolled tightly and placed seam side down in an ovenproof skillet.
Baking the burritos at 350°F heats the filling through and melts the cheese inside. After baking, enchilada sauce is poured evenly over the stacked burritos and topped with more shredded cheese before returning to the oven to melt the topping sauce layer. The result is a dish with soft, warmed tortillas encasing creamy beans, tender spiced meat, rice, and melted cheese coated with flavorful sauce.
These burritos serve as a filling meal suitable for family dinners or gatherings. Garnishing with chopped fresh cilantro offers a herbaceous contrast. The recipe encourages preparing extra burritos for convenient refrigerated or frozen meals, maintaining quality for several days in the fridge or months frozen.
Ingredients
- 4 tablespoons olive oil divided
- 1 lb ground beef I used 90% lean
- 1 onion diced small, small sweet Vidalia or white
- taco seasoning I used medium heat, reduced sodium
- 7 flour tortilla 10-inch, burrito size, large
- refried beans one 16-ounce can
- rice I used Spanish Rice, one 8.5-ounce package precooked
- 1 ½ cups Mexican shredded cheese blend divided, 1 1/2 cups
- Red Enchilada Sauce I used medium heat, one 15-ounce can
- cilantro optional for garnishing
Instructions
- To a large skillet, add 2 tablespoons olive oil, beef, onion, and cook over medium-high heat for about 7 minutes, or until beef is cooked through and onions are soft and translucent; stir and crumble intermittently to ensure even cooking.
- Add the taco seasoning and stir to combine; set skillet aside off the heat.
- Preheat oven to 350F and drizzle the remaining 2 tablespoons olive oil into a large oven-proof skillet; set aside.
- Lay the tortillas out on the countertop, evenly smear each with about 2 tablespoons of refried beans down the center, evenly distribute the rice (about 2 to 3 tablespoons) to the center of each tortilla, evenly top with the beef mixture down the center, and evenly distribute 1 1/2 cups of cheese down the center of each tortilla.
- Roll up each burrito and place in the prepared skillet, seam side down. Bake for about 25 minutes.
- Remove skillet from the oven, slowly and evenly drizzle the enchilada sauce over all the burritos, evenly sprinkle the remaining 1 1/2 cups cheese over the top of all the burritos, return skillet to the oven, and bake for 10 to 15 minutes, or until cheese has melted and sauce is lightly bubbling. Optionally garnish with cilantro and serve immediately.
Notes
- Store extra burritos airtight in the refrigerator up to 5 days or in the freezer for up to 4 months.
- Reheat burritos in the microwave for about 30 seconds or until heated through as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7burritos
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 427kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 737mg | 31% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 538IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 217mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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