Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins | Yield: 7 BURRITOS
These easily Loaded Smothered Beef Burritos are your perfect freezer-friendly dish that your entire family will ask for over and over again. Filled with seasoned ground beef, refried beans, rice, and covered with scrumptious sauce and melty cheese. This mouthwatering comfort food is just like your favourite Mexican restaurant dish but better!
INGREDIENTS
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4 tbsp olive oil, divided
1 pound ground beef (I used 90% lean)
1 small sweet Vidalia or white onion, diced small
one 1-oz. packet taco seasoning (I used medium heat, reduced-sodium)
7 large flour tortillas (10” burrito size)
one 16-oz. can refried beans
one 8.5-oz. package precooked rice (I used Spanish Rice)
1 1/2 c. plus 1 1/2 c. Mexican shredded cheese blend, divided
one 15-oz. can red enchilada sauce (I used medium heat)
cilantro, optional for garnishing
How to make Loaded Smothered Beef Burritos
Step 1: Add 2 tbsp olive oil in a large skillet along with the beef and onion. Cook for about 7 minutes over medium-high heat until the beef is cooked through and the onions are soft and translucent. Make sure to stir and crumble the meat as it cooks to ensure even cooking. Stir in the taco seasoning, then remove the skillet from the heat when done.
Step 2: Prepare the oven. Preheat it to 350 degrees F. And into a large oven-proof skillet, drizzle the rest of the 2 tbsp olive oil. Set aside.
Step 3: On the countertop, lay the tortillas and smear each side evenly with about 2 tbsp of refried beans down the centre. Distribute about 2 to 3 tbsp rice in the middle of each tortilla, then the beef, and 1 1/2 cups of cheese.
Step 4: Start rolling the burritos and place them seam-side-down in the prepared skillet. Place in the preheated oven and bake for about 25 minutes.
Step 5: When done, take the skillet out of the oven and gradually drizzle the enchilada sauce on the entire burritos and sprinkle with the rest of the 1 1/2 cups cheese. Resume baking for another 10 to 15 minutes or until the cheese has melted and the sauce is bubbling a little.
Step 6: If desired, garnish the burrito with cilantro and enjoy immediately. Store the leftovers in an airtight container and place them in the fridge for up to 5 days or 4 months in the freezer.
NUTRITION FACTS:
YIELD: 7, SERVING SIZE: 1
Amount Per Serving: CALORIES: 701 | TOTAL FAT: 33g | SATURATED FAT: 12g | TRANS FAT: 1g | UNSATURATED FAT: 18g | CHOLESTEROL: 85mg | SODIUM: 1589mg | CARBOHYDRATES: 64g | FIBER: 7g | SUGAR: 6g | PROTEIN: 35g
Ingredients
- 4 tbsp olive oil, divided
- 1 pound ground beef (I used 90% lean)
- 1 small sweet Vidalia or white onion, diced small
- one 1-oz. packet taco seasoning (I used medium heat, reduced-sodium)
- 7 large flour tortillas (10” burrito size)
- one 16-oz. can refried beans
- one 8.5-oz. package precooked rice (I used Spanish Rice)
- 1 1/2 c. plus 1 1/2 c. Mexican shredded cheese blend, divided
- one 15-oz. can red enchilada sauce (I used medium heat)
- cilantro, optional for garnishing
Instructions
Step 1: Add 2 tbsp olive oil in a large skillet along with the beef and onion. Cook for about 7 minutes over medium-high heat until the beef is cooked through and the onions are soft and translucent. Make sure to stir and crumble the meat as it cooks to ensure even cooking. Stir in the taco seasoning, then remove the skillet from the heat when done.
Step 2: Prepare the oven. Preheat it to 350 degrees F. And into a large oven-proof skillet, drizzle the rest of the 2 tbsp olive oil. Set aside.
Step 3: On the countertop, lay the tortillas and smear each side evenly with about 2 tbsp of refried beans down the centre. Distribute about 2 to 3 tbsp rice in the middle of each tortilla, then the beef, and 1 1/2 cups of cheese.
Step 4: Start rolling the burritos and place them seam-side-down in the prepared skillet. Place in the preheated oven and bake for about 25 minutes.
Step 5: When done, take the skillet out of the oven and gradually drizzle the enchilada sauce on the entire burritos and sprinkle with the rest of the 1 1/2 cups cheese. Resume baking for another 10 to 15 minutes or until the cheese has melted and the sauce is bubbling a little.
Step 6: If desired, garnish the burrito with cilantro and enjoy immediately. Store the leftovers in an airtight container and place them in the fridge for up to 5 days or 4 months in the freezer.
