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The ULTIMATE way to have a burrito. Loaded burritos with taco-seasoned beef, and refried beans, smothered in enchilada sauce and baked to perfection with gooey cheese on top. Easy comfort food that’s freezer friendly!
This is one for the books! This is the ONLY way to eat burritos now. It’s a great comfort food and it’s so easy to put together. These are much better than the ones you get at restaurants! Since these burritos are super packed with filling ingredients, you can keep your sides simple and light such as a side salad or some veggies. It’s also a perfect dish for when you have friends coming over.
When I was testing this recipe, along with my final test of the Red Enchilada Sauce, I was loving how this was coming together so easily. I wanted to eat the filling by itself, but I managed to find self-control. Even smelling it bake in the oven was driving me insane. My kitchen was filled with the aromas of a Mexican restaurant. I can tell that this recipe will be asked for by my future children.
How to make Smothered Burritos
This recipe comes together in under an hour. It’s super easy, quick, and flavorful! Your kids will be begging you to make this again. Feel free to fill the burritos with anything extra! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Ground Beef: I used 80-20 lean beef. You can switch this out for something leaner like ground chicken or turkey.
- Taco Seasoning: Use the packet or make your own!
- Refried Beans: Use the canned beans if you’re on a budget or just don’t want to take the time to make your own Refried Beans. If you’re feeling ambitious, then go for it!
- Yellow Onion & Garlic: Flavor boosters!
- Rice: If you’re looking to cut time or are on a budget, you can use pre-cooked packages of Spanish Rice or boxed rice, cooked to package directions. If you’re feeling ambitious, use my Spanish Rice!
- Burrito Tortillas: 10-inch tortillas are the best for this. They’re burrito sized. If you want to make smaller burritos, use the fajita sized ones, which typically are 8-inches.
- Enchilada Sauce: You can use the canned stuff, or make my Red Enchilada Sauce for this, which is what I did!
- Beef Broth or Water: Used for the ground beef when stirring in the taco seasoning. I used beef broth for a little more flavor, but you can use water.
- Worcestershire Sauce: I love using Worcestershire when cooking beef. It gives such a nice umami flavor. It enhances the flavors of the beef and works perfectly with the taco seasoning.
- Sharp Cheddar & Monterey Cheese: The combination of these cheeses is my favorite for Mexican food. Shredding the blocks yourself will get you a gooey and melty cheese. The pre-shredded packages have an anticaking agent that prevents the cheese from melting to its gooiest potential. Plus, the blocks of cheese tend to be cheaper than the pre-shredded packages of cheese! Perfect for budgeting.
Preheat the oven to 350F. Heat some olive oil in a large skillet over medium-high heat. Brown the ground beef until no longer pink then drain the fat. Return to the skillet and add in the beef broth, Worcestershire sauce, taco seasoning, onions, and garlic. Simmer until the onions are soft and the liquid slightly reduces. Mix in the refried beans, breaking them up as you stir them in. Remove the skillet from the heat, then mix in 1/2 of the cheeses until thoroughly melted. In a 9×13 baking dish, spread about 1/4 cup of the enchilada sauce on the bottom of the dish. In each tortilla, distribute 2-3 tbsp of the rice in the center, scoop 1/2 cup of the beef mixture on top of the rice, then start rolling the burrito: fold the left and right sides together, leaving about an inch of space between the two sides. Fold the bottom toward the top. Continue rolling into a burrito. Repeat with the remaining tortillas and filling. This should give you 7 burritos. Place the burritos into the baking dish, seam side down. Pour the remaining enchilada sauce on top, then sprinkle the remaining cheese on top. Bake, uncovered until the cheese is melty and the exposed parts of the burritos are lightly toasted. Optional: Turn the broiler on high and toast the cheese until browned.
Tips & FAQs
- Storage: Transfer to an airtight container or wrap the baking dish in plastic cling wrap. Keep in the fridge for up to 4 days.
- Freeze: Cool completely. Store in a freezer-safe container in the freezer for up to 4 months. To reheat, you can either microwave them in 1-minute intervals, or bake them at 350F for 30 minutes, or until heated through.
- Make Ahead: Make the filling up to 5 days in advance. If you’re not using the precooked rice in the package, you can cook a boxed rice or make my Spanish Rice up to 3 days in advance. You can fully assemble the burritos, then cover them with plastic cling wrap before storing them in the fridge. Wait to add the sauce until you’re ready to bake, otherwise the burritos will become soggy and turn into a casserole rather than burritos.
- Variations:
- Use a different ground meat for a leaner burrito. Try shredded chicken, pork, or beef.
- Add some veggies such as bell peppers, spinach, broccoli, or corn.
- To save time, use a pre-cooked package of Spanish rice.
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Smothered Burritos
Ingredients
- 1 lb ground beef, 80-20 lean
- 2 tbsp extra virgin olive oil
- 1 oz taco seasoning
- 1 small yellow onion, diced small
- 2 garlic cloves, minced
- 1 cup beef broth or water
- 1 tbsp Worcestershire sauce
- 16 oz can refried beans
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups shredded Monterey jack cheese, divided
- 8.5 oz package precooked Spanish-style rice, or 1 1/4 cups homemade Spanish Rice
- 7 burrito sized-tortillas, 10-inch
- Homemade Enchilada Sauce or 16 oz can red enchilada sauce
Instructions
- Preheat the oven to 350F.
- Heat the olive oil in a large skillet over medium-high heat. Brown the ground beef until no longer pink then drain. Return the beef back to the skillet.
- Add in the taco seasoning, onions, garlic, beef broth, and Worcestershire sauce. Cook until the onions are softened, about 5 minutes, stirring often. Mix in the refried beans, breaking them up as you stir them in. Reduce the heat to medium, stirring as it simmers, until the refried beans are completely incorporated. It will look soupy, and that’s ok!
- Remove the skillet from the heat and stir in a 1/2 cup of cheddar and 1/2 cup of Monterey cheese. Stir until the cheese is completely melted into the beef mixture.
- In a 9×13 baking dish, spread about 1/4 cup of the enchilada sauce on the bottom of the dish. Reserve 1/2 cup of cheddar and 1/2 cup of Monterey jack cheese, or more if you prefer, to divide between the burritos.
- Starting with one tortilla, place 2-3 tbsp of rice in the center, top it with 1/2 cup of the beef mixture, then top with some of the cheese. Start rolling into a burrito. Fold the left and right sides together, leaving about an inch of space between the two sides. Fold the bottom toward the top. Continue rolling into a burrito. Repeat with the remaining tortillas, filling, and cheese until none remain. This should give you 7 burritos.
- Place each burrito into the baking dish seam side down. Cover the tops with the remaining enchilada sauce and sprinkle the remaining cheese on top.
- Bake, uncovered, for 20-25 minutes, until the cheese is melted and bubbly.
- Optional: Turn the broiler on high and brown the cheese on top for 1-2 minutes. Don’t walk away, otherwise, you’ll have burned cheese!
Notes
Storage: Transfer to an airtight container or wrap the baking dish in plastic cling wrap. Keep in the fridge for up to 4 days.
- Freeze: Cool completely. Store in a freezer-safe container in the freezer for up to 4 months. To reheat, you can either microwave them in 1-minute intervals, or bake them at 350F for 30 minutes, or until heated through.
- Make Ahead: Make the filling up to 5 days in advance. If you’re not using the precooked rice in the package, you can cook boxed rice to package directions or make my Spanish Rice up to 3 days in advance. You can fully assemble the burritos, then cover them with plastic cling wrap before storing them in the fridge. Wait to add the sauce until you’re ready to bake, otherwise, the burritos will become soggy and turn into a casserole rather than burritos.
Variations:
- Use a different ground meat for a leaner burrito. Try shredded chicken, pork, or beef.
- Add some veggies such as bell peppers, spinach, broccoli, or corn.
- To save time, use a pre-cooked package of Spanish rice.
Nutrition Facts
Calories
590.81Fat (grams)
28.73 gSat. Fat (grams)
14.59 gCarbs (grams)
44.19 gFiber (grams)
5.88 gNet carbs
38.33 gSugar (grams)
9 gProtein (grams)
37.36 gSodium (milligrams)
1526.34 mgCholesterol (grams)
101.2 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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