Smothered burritos are a comforting casserole of flour tortillas stuffed with seasoned ground beef and refried beans, then covered in red enchilada sauce and melted cheese. This easy Tex-Mex dish delivers classic Enchirito flavors in a simple one-pan meal.
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Preheat the oven to 375°F.
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned.
Drain off any excess fat.
Add the taco seasoning and water to the skillet. Stir to combine and let simmer for a few minutes until the sauce has thickened.
Warm the tortillas in the microwave until they are soft and pliable.
To assemble, spread a layer of refried beans down the center of each tortilla.
Top the beans with a sprinkle of shredded cheese and a spoonful of the seasoned ground beef.
Roll each tortilla up tightly and place it seam-side down in a baking dish.
Pour the red enchilada sauce evenly over the burritos.
Sprinkle the remaining shredded cheese over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and continue to bake for another 10 minutes, or until the cheese is melted and bubbly.
Serve hot, topped with shredded lettuce, sour cream, and any other desired toppings.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
Yes. Assemble the burritos, cover with sauce and cheese, then refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if starting from cold.
Smothered burritos use larger tortillas rolled tightly and filled with heartier ingredients like beans and meat, while enchiladas traditionally use smaller corn tortillas. Both are topped with sauce and cheese.
Yes. Regular 10-inch flour tortillas work well and may be easier to roll. Use the same quantity; they'll cook at the same time and temperature.
Warm the tortillas slightly before filling—wrap them in a damp towel or microwave for 20–30 seconds. Don't overfill; leave about 2 inches at the edges to seal.
Yes. Shredded chicken, turkey, or a vegetarian mix of black beans and peppers work well. Adjust seasoning to taste if using a different protein.
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