These Smothered Beef Burritos are loaded with ground beef, enchilada sauce, refried beans, and rice. They are a complete meal that's both hearty and comforting, perfect for feeding the whole family.
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If you've never had a smothered burrito (sometimes called wet burritos) at a restaurant, they are kind of like a big enchilada filled with meat, rice, and vegetables.
I LOVE these smothered beef burritos. What makes this dish special is the rich burrito sauce that smothers your burrito; I used my favorite homemade enchilada sauce to make this recipe even better.
Ingredients & Substitutions
- Ground Beef- The base of this ground beef burrito provides a rich, savory flavor. You can substitute it with ground turkey or ground chicken for a lighter option.
- Onion & Jalapeños- Add more flavor to your burrito with onion and jalapenos. Since we de-seeded all of the jalapenos, this is not hot at all, if you want to add some heat, keep the seeds from ½ to a whole jalapeno.
- Enchilada Sauce- I prefer homemade enchilada sauce, but when I have a lot going on that week i use store-bought. My favorite is La Siete red sauce. You can also go with a green chile sauce.
- Refried Beans- They add creaminess and richness. If you’re not a fan, you can substitute with black beans or kidney beans for a different texture.
- Mexican Cheese Blend- The shredded cheese gives that melty goodness on top. You can use cheddar cheese, Monterey Jack cheese, or a combination of your favorites.
- Rice- You’ll need about ⅔ cup of dry long-grain rice to make 2 cups of cooked rice. Regular white rice works, but feel free to switch it up with Mexican rice or cilantro lime rice for extra flavor.
- Flour Tortillas- Large, soft flour tortillas are ideal for these burritos, as they’re sturdy enough to hold the fillings without tearing. If you prefer, you can use whole wheat or low-carb tortillas as a substitute.
Full ingredient list with quantities in the recipe card below
How to Make Smothered Beef Burrito
Step 1 | Make Rice
To make rice on the stove top wash ⅔ cups of long grain rice until the water runs clear. Then add that and 1 ⅓ cup of water to a pot, bring it to a boil, then reduce heat to low and cover. Let cook for 15 minutes. The rice will be done once your ground beef is done.
Step 2 | Cook the Ground Beef
In a large skillet over medium heat, cook the ground beef, onions, and jalapeños. Season with salt and pepper. Cook beef until it's brown and the vegetables are soft. Drain any excess fat.
Step 3 | Prepare
Stir in ½ cup of enchilada sauce to the beef mixture, then spread ¼ cup of enchilada sauce evenly over the bottom of a 9x13-inch casserole dish.
Step 4 | Assemble the Burritos
Lay a tortilla flat and spread the refried beans down in the center. Add shredded cheese, rice, and the beef mixture. Roll the tortilla up tightly and place it in the prepared baking dish, seam side down. Repeat with the remaining flour tortillas, making sure to leave some space between each burrito.
Step 5 | Smother and Bake
Pour the remaining enchilada sauce over the burritos and sprinkle with the remaining cheese on top. Bake in the preheated oven at 375°F for 15 minutes or until the cheese is melted and bubbly. Serve hot with your favorite burrito toppings like sour cream, guacamole, or cilantro.
Tips
Leave a little room between each burrito in the pan so the sauce can get around each one and cover them evenly.
I use 3 cups of enchilada sauce in this recipe, but I think you could add another cup if you're a person who LOVES their sauce!
Why You'll Love This Recipe
- Ultimate Comfort Food- Each bite has seasoned beef, beans, rice, and covered in a flavorful sauce with melted cheese. It’s comfort food at its finest.
- Prep ahead- Make the burritos up to 1 days ahead of time and drench in sauce right before baking. You can also freeze these and thaw them once you need them. I haven't tried baking them from frozen.
If you love this, try some of my other cozy weeknight dinners like my Crispy Buffalo Chicken Tacos, and Crockpot Italian Beef Sandwiches.
Variations
- Bring the Heat: Keep the seeds from either a half or a whole jalapeño for an extra kick. You can also top your smothered burrito with pickled jalapeños.
- Veggie Power: Add more vegetables to your meal by tossing a diced bell pepper into the skillet while cooking the meat. You can also try mixing in a can of green chiles and half a can of corn into the ground beef after cooking.
Common Questions
Yes! You can assemble the burritos ahead of time and store them in the fridge (without the sauce and cheese) for up to 24 hours. When ready to bake, just add the sauce and cheese and pop them in the oven!
Absolutely! These burritos freeze well. Wrap them individually, and when you’re ready to eat, thaw them in the fridge, then smother with sauce and bake.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
Sides for Smothed Burritos
Just Like Your Favorite Mexican Restaurant, while the burritos are baking, whip up this 15-minute White Queso Dip and pair it with a Texas Margarita. If you're not feeling queso, make guacamole and Spanish Rice, or opt for a little sweet treat with these churro cheesecake bars!
Have you tried this recipe yet? I'd love to see how it turned out! Tag @MeganVsKitchen on Instagram, and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Smothered Beef Burrito (Wet Burrito)
Ingredients
- ⅔ cup long-grain white rice uncooked
- 1 pound ground beef 80-90%
- 1 yellow onion diced
- 3 jalapeños diced and de-seeded*
- 3-4 cup red enchilada sauce** store bough or homemade, divided
- 1 16-oz can refried beans
- 2 cup shredded cheese cheddar or Mexican blend
- 6 large tortillas
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse rice under cold water until the water runs clear. Add rice and 1 ⅓ cups of water to a small pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until all the water is absorbed. Salt to taste.
- In a large skillet over medium heat, cook the ground beef, diced onion, and jalapeños until the beef is browned and the vegetables are soft (about 7–10 minutes). Drain excess fat. Season with salt and pepper.
- Stir in ½ cup of enchilada sauce to the beef mixture and spread ¼ cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
- Lay a tortilla flat and spread the refried beans down the center. Add 2 tablespoons of shredded cheese, rice, and the beef mixture. Roll the tortilla tightly and place it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, ensuring they don’t touch each other in the baking dish.
- Pour the remaining enchilada sauce over the top of the burritos. Sprinkle the remaining shredded cheese over the top.
- Bake the burritos for 15 minutes, or until the cheese is melted and the sauce is bubbling.
- Serve hot, spooning the extra sauce from the pan over the top for a fully smothered experience.
Notes
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