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Smothered Beef Burritos

Smothered Beef Burritos are stuffed full or all the flavorful ingredients and spices then all topped off with a red sauce and gooey melted cheese. The perfect weeknight dinner.
Prep Time15 mins
Cook Time41 mins
Total Time56 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 712kcal


For the red sauce:

  • 3 tablespoons unsalted butter
  • 3 tablespoons cornstarch
  • 2 tablespoons chili powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 2 cups unsalted chicken stock
  • 8 ounce can tomato sauce

For the filling:

  • 1 pound lean ground beef
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 1 ounce package taco seasoning
  • 1 cup water
  • ½ cup salsa
  • 16 ounce can refried beans
  • ¼ cup cilantro fresh chopped

For burrito assembly:

  • 1 ½ cups shredded Monterey Jack Cheese
  • 1 ½ cups shredded sharp cheddar cheese
  • 6 burrito sized tortillas 10-inch


  • Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray, set aside.
  • Add the butter to a small saucepan over medium heat and let it melt. Whisk in the cornstarch, chili powder, sugar, cumin, oregano, and salt, whisk constantly for 1 minute to bring out the flavor of the spices.
  • Slowly pour in the chicken stock, whisking constantly to avoid lumps. Add the tomato sauce and whisk it in. Simmer for 3-5 minutes, stirring occasionally until thickened. Take off the heat and set aside.
  • In a large skillet over medium-high heat, add the ground beef and onion, breaking the meat into crumbles and cooking until there is no pink left and the onions are translucent, stirring occasionally for about 10 minutes. Drain any excess grease.
  • Add the garlic and cook for 30 seconds until fragrant.
  • Next, add the taco seasoning, stir to coat the meat.
  • Add the water and salsa, stir to combine.
  • Add the refried beans, break it up and mix it in until combined.
  • Simmer for 10 minutes, stirring occasionally. Add the chopped cilantro and stir it in, take off the heat.
  • Mix the Monterey Jack and cheddar cheeses together. Divide into two equal portions, set aside.
  • Add ⅓ of the red sauce to the bottom of the prepared baking dish, spread it out to coat.
  • On a clean work surface place a tortilla. Add 1/6th of the meat mixture in the middle of the tortilla. Taking one-half of the cheese mixture, take 1/6th of it and place it on top of the meat.
  • Fold the two outer flaps of the tortilla over the filling. Tightly roll the tortilla into a little package. Place it seam-side down into the baking dish, repeat with the remaining tortillas, meat, and cheese.
  • Pour the remaining red sauce on top, try and cover all the exposed tortillas. Top with the remaining cheese.
  • Bake for 15-20 minutes uncovered until bubbly. Serve immediately with your favorite toppings.


  1. You'll need a large skillet to make the beef mixture without everything overflowing.
  2. You can swap the beef out for ground chicken, turkey, or pork.
  3. If you don’t like refried beans, you can use whole pinto, black beans, or your favorite bean of choice. Keep in mind the filling may not be as thick but it will still work in this easy burrito recipe. You can also omit the beans entirely and use the same amount of cooked rice or corn in its place.
  4. These can be frozen, see info above. 
  5. This recipe makes 6 burritos, which is a good amount.
  6. Easily double this recipe for a crowd or party or to save for a freezer meal.
  7. We like to make the sauce first so it is ready when you need it.


Calories: 712kcal | Carbohydrates: 56g | Protein: 42g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 2279mg | Potassium: 746mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2406IU | Vitamin C: 8mg | Calcium: 588mg | Iron: 7mg