Smothered Beef and Bean Burritos
Smothered beef and bean burritos combine seasoned ground beef, refried beans, and melted cheese wrapped in flour tortillas, then baked under queso blanco and red enchilada sauce for a satisfying weeknight meal.
Smothered beef and bean burritos combine seasoned ground beef, refried beans, and melted cheese wrapped in flour tortillas, then baked under queso blanco and red enchilada sauce for a satisfying weeknight meal.
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In a large skillet over medium-high heat, add the ground beef and cook, breaking it apart, until browned. Drain any excess grease.
Stir in the taco seasoning packet and water, mixing until combined.
Add the can of refried beans and mix thoroughly with the seasoned beef.
Stir in half of the shredded Mexican cheese blend until melted and combined. Remove from heat.
Spoon the beef and bean mixture evenly among the 8 tortillas. Roll them up tightly and place them seam-side down in a 9x13 inch baking dish.
Spread the queso blanco dip evenly over the top of the rolled tortillas.
Pour the red enchilada sauce over the queso layer and spread to cover.
Sprinkle the remaining half of the shredded cheese over the top.
Bake at 350°F for about 20 minutes, or until the cheese is melted and bubbly.
Let cool slightly before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes or in the microwave until warmed through.
9x13 inch baking dish
Yes. Assemble and refrigerate unbaked for up to 24 hours. Add 5–10 minutes to baking time if baking from cold.
Melted Oaxaca cheese, white cheddar sauce, or a cream cheese and jalapeño blend work well as substitutes.
Warm the tortillas in a skillet or microwave for 20–30 seconds before filling to make them pliable.
Yes. Wrap individually in foil after baking, cool completely, and freeze for up to 3 months. Reheat wrapped in foil at 350°F for 25–30 minutes.
Red enchilada sauce is traditional for this recipe. Avoid green salsa, which has a different flavor profile.
