Smothered Beef Burritos

Main Dish
Written By Janie E.

Cheesy, creamy sauce smothers delicious beef burritos for this tasty dinner recipe!

I’m not sure what constitutes something being an enchilada or not but these smothered beef burritos are pretty close to what I would consider an enchilada. The methodology is the same with sauce down in your pan, filled tortillas, and then smothered and covered in sauce and cheese before being baked. What I really like about these specifically is that there is no red enchilada sauce and it’s a cheesy sauce instead. That’s always been my biggest complaint with beef enchiladas!

What You Need:

  • 1 lb. lean ground beef

  • 1 packet (1 oz) taco seasoning mix

  • 1 cup water

  • 1 can (16 oz) refried beans

  • 3 cups shredded Monterey Jack cheese, divided

  • 3 Tbsp. unsalted butter

  • 3 Tbsp. all purpose flour

  • 2 cups chicken broth

  • 1/2 cup heavy cream

  • 1 can (4 oz) diced green chillies

  • 1/2 cup sour cream

  • 1/2 tsp. salt

  • 1/2 tsp. ground black pepper

  • 6 - 10 inch burrito sized tortillas

  • For serving: chopped cilantro, sour cream, diced tomatoes

Directions:

  1. In a large skillet over medium heat, crumble and cook ground beef until no longer pink. Drain excess grease.

  2. Add taco seasoning, water, and refried beans. Bring to a simmer and cook for 10 minutes.

  3. Remove from heat and stir in 1 cup Monterey jack cheese until it melts. Set aside.

  4. While simmering meat and beans, make the sauce by melting butter in a small pot on medium-low heat.

  5. Add flour and whisk until combined. Let cook for 1 minute.

  6. Slowly add in chicken broth and heavy cream, whisking to avoid lumps.

  7. Remove from heat and stir in 1 cup Monterey jack cheese, green chillies, and sour cream until cheese melts.

  8. Add 1/2 cup sauce to a 9×13-inch pan that has been coated with nonstick spray.

  9. On a clean work surface, prep burritos by adding filling to tortillas and rolling up tightly.

  10. Place seam side down in the baking dish and once all burritos are in the pan, pour the remaining sauce over the top.

  11. Cover with the remaining 1 cup of Monterey jack cheese.

  12. Bake in a preheated 350 degree oven, uncovered, for 20 to 25 minutes or until bubbly.

  13. If desired, use the broiler at the end to brown the top.

  14. Serve with chopped cilantro, sour cream, and diced tomatoes.

Recipe from The Country Cook

Janie E.
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