Loaded Smothered Beef Burritos Recipe — Mexican comfort food that’s loaded with seasoned ground beef, refried beans, rice, and smothered with sauce and CHEESE!! Tastes BETTER than from a restaurant, plus these burritos are freezer-friendly and so EASY!!
Smothered Burrito Recipe
There is something so comforting about a warm Mexican burrito that’s loaded to the max with ground beef, onions, refried beans, rice, cheese, smothered in more cheese, and covered with red enchilada sauce.
If you’re looking for easy comfort food that the whole family will love, look no further than this smothered burrito recipe! These ground beef burritos taste even better than what you get at a Mexican restaurant.
This beef burrito recipe takes less than an hour to make, and most of that time involves baking the smothered burritos! Because this recipe makes so many burritos, it’s a great recipe to have on hand when you have friends coming over.
These burritos are packed with so many ingredients that you can keep your sides super simple. The burritos have beans and rice in them, so stick to something light, like a side salad or veggies. Trust me, these will be the star of your dinner table!
Ingredients in the Ground Beef Burritos
To make these homemade burritos, you’ll need:
- Olive oil
- Ground beef
- Sweet Vidalia onion
- Taco seasoning
- Flour tortillas
- Refried beans
- Pre-cooked rice
- Mexican shredded cheese blend
- Red enchilada sauce
- Fresh cilantro (optional, for garnishing)
Scroll to the end of this post for the full recipe card with ingredient measurements.
How to Make Beef Burritos
This is such an easy recipe for beef burritos! Here’s an overview of the cooking process:
- Brown ground beef with some diced onion and season with a packet of taco seasoning.
- Then, add the beef mixture along with a generous smear of refried beans, cooked rice, and cheese to large flour tortillas.
- Roll up the burritos and place them in a large skillet before baking for 25 minutes.
- Add red enchilada sauce on top of the beef burritos and top with more cheese.
- You’ll want to continue baking the smothered burritos until the cheese melts and the sauce is bubbly, about 15 minutes more.
We love this beef burrito recipe so definitely try it out this week!
How to Wrap a Burrito
Not sure how to wrap a burrito? Check out this tutorial on how to wrap a burrito.
I made 7 big burritos. You could probably stretch it to 8 or 9 depending on how full you fill your tortillas.
Make-Ahead Instructions
You have a few options when it comes to prepping this beef burrito recipe in advance:
- Burrito filling: Assemble the beef burrito filling, let cool slightly, then refrigerate for up to 5 days.
- Rice: If not using pre-cooked rice in a packet, you can cook the rice up to 3 days in advance.
- Fully assembled: You can also opt to fully assemble the burritos, then cover them before storing them in the fridge. Wait to add the sauce until you’re ready to bake the burritos!
Can You Freeze Burritos?
Yes! You may not need 7 or 8 big burritos all at once — no problem!
To freeze burritos, you’ll need to individually place them in freezer-safe containers and pull them out when you need a fast lunch or dinner on the fly.
How to Reheat Frozen Burritos
To reheat the frozen burritos, either microwave them for 1-minute bursts, or bake them at 350F for 30 minutes, or until heated through.
You won’t need to buy store-bought frozen burritos or even go out to a restaurant when you can make your own. They have so much flavor and are much more cost efficient!
What to Serve with Ground Beef Burritos
Serve this beef burrito recipe with your favorite Mexican sides like rice and beans, or a simple side salad.
Here are some of my favorite sides for homemade burritos:
- Borracho Beans
- Baked Tortilla Chips
- Grilled Avocado Corn Salad
- Grilled Mexican Corn
- Avocado Black Bean Salad
- Mexican Corn and Zucchini Salad
- Mexican Wedge Salad
And of course you have to wash down these burritos with a homemade margarita!
Tips for the Best Beef Burritos
Rice: To save time, use a package of precooked rice. I’m fond of this Spanish Rice in the burritos.
Taco seasoning: I used medium heat, reduced sodium taco seasoning for the ground beef and medium heat enchilada sauce. Dial the heat up or down in the burritos overall based on your choice of mild, medium, or hot versions of taco seasoning and enchilada sauce.
Tortillas: I also recommend using large, 10-inch flour tortillas that are specifically made for burritos. The burritos are stuffed to the max, so it’s important to have a tortilla big enough to hold everything.
Skillet: Most importantly, keep in mind you will need a very large skillet. I used this Lodge 15-inch cast iron skillet and my skillet was packed with 7 burritos. Maybe I could have fit 8 or 9 smaller burritos in it, but I didn’t test it.
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Loaded Smothered Beef Burritos
This Smothered Beef Burritos Recipe is loaded with seasoned ground beef, refried beans, rice, and topped with sauce and CHEESE! Freezer-friendly and EASY!!
Ingredients
- 4 tablespoons olive oil, divided
- 1 lb ground beef (I used 90% lean)
- 1 small sweet Vidalia or white onion, diced small
- one 1-ounce packet taco seasoning (I used medium heat, reduced sodium)
- 7 large flour tortillas (10-inch, burrito size)
- one 16-ounce can refried beans
- one 8.5-ounce package precooked rice (I used Spanish Rice)
- 1 1/2 cups + 1 1/2 cups Mexican shredded cheese blend, divided
- one 15-ounce can red enchilada sauce (I used medium heat)
- cilantro, optional for garnishing
Instructions
- To a large skillet, add 2 tablespoons olive oil, beef, onion, and cook over medium-high heat for about 7 minutes, or until beef is cooked through and onions are soft and translucent; stir and crumble intermittently to ensure even cooking.
- Add the taco seasoning and stir to combine; set skillet aside off the heat.
- Preheat oven to 350F and drizzle the remaining 2 tablespoons olive oil into a large oven-proof skillet; set aside.
- Lay the tortillas out on the countertop, evenly smear each with about 2 tablespoons of refried beans down the center, evenly distribute the rice (about 2 to 3 tablespoons) to the center of each tortilla, evenly top with the beef mixture down the center, and evenly distribute 1 1/2 cups of cheese down the center of each tortilla.
- Roll up each burrito and place in the prepared skillet, seam side down. Bake for about 25 minutes.
- Remove skillet from the oven, slowly and evenly drizzle the enchilada sauce over all the burritos, evenly sprinkle the remaining 1 1/2 cups cheese over the top of all the burritos, return skillet to the oven, and bake for 10 to 15 minutes, or until cheese has melted and sauce is lightly bubbling. Optionally garnish with cilantro and serve immediately. Extra burritos will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 701Total Fat: 33gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 85mgSodium: 1589mgCarbohydrates: 64gFiber: 7gSugar: 6gProtein: 35g
More Easy Mexican Recipes:
Loaded Vegetarian Burritos — HEALTHY Mexican comfort food that’s loaded with black beans, rice, and more before being topped with salsa and CHEESE!! You’ll never miss the meat in these EASY burritos!
Black Bean Burrito Bowl Salad – Your favorite burrito ingredients minus the meat and extra carbs to keep things HEALTHIER!! Ready in 10 minutes and keeps you satisfied but not stuffed!
Sweet Potato, Corn & Black Bean Enchiladas (vegetarian) — Healthier comfort food that everyone will love! Fast, easy, and tastes amazing!
Buffalo Chicken Burrito Bowls — Juicy chicken along with your favorite burrito ingredients served in a bowl! Pile the toppings sky high and not worry about a wrap breaking, plus it’s a little healthier! Easy and ready in 15 minutes!
Easy 20-Minute Chicken Tinga Tacos – Fast, super easy, and the super juicy chicken has authentic smoky chipotle flavor! When you’re craving tacos, these are the tacos to make! Great for busy weeknights!
Easy 30-Minute Chicken Fajitas — These Easy Chicken Fajitas take just 30 minutes to make and are the perfect weeknight dinner. Friends and family will go crazy for this recipe!
Ground Beef Taco Salad —This taco salad is loaded with crisp romaine lettuce, sweet corn, juicy tomatoes, and more! It comes together in just 20 minutes and is topped with the most incredible cilantro lime dressing.
Originally posted November 7, 2018 and reposted April 21, 2021 with updated text.
I’m confused on the amount of cheese in each burrito.
It says 1-1/2 cups in each one.
Please clarify.
Thank you
It says “evenly distribute 1 1/2 cups of cheese down the center of each tortilla”. Meaning, of that 1 1/2 cups total that you have, distribute that. So you place a bit of that down each tortilla center, a good sprinkling, 3 tbsp or so, whatever looks good to you.
But no, you do not put 1 1/2 cups into every tortilla! Sorry for any confusion.
I prefer corn tortillas. Can I use them instead of the flour ones?
I too prefer corn. But this is a recipe where it’s tricky to roll corn tortillas with this much filling so they don’t rip. You can try it though and see if you have luck.
Making these right now for Cinco de Mayo!! My house smells amazing right now! I did omit the beans though because my family isn’t a big fan of them. I added a little extra cheese and rice. Can’t wait to try these tonight!
I am sure your family loved them and hope you had a great Cinco de Mayo!
I made this for dinner tonight. This was my first time trying it out – my family loved it. Thank you for a great recipe!! I’m
Thanks for the 5 star review and I am glad that your family loved it!
5 stars!!!! I made these tonight and my partner loved them. I’m always looking for quick & easy recipes and this was a huge hit. I will definitely make these again and again. Thank you.
Thanks for the 5 star review and glad you loved these and will make them again and again!
These smothered burritos are delicious. I substitute gluten free shells using Siete cassava grain free tortilla shells. I also bake these in a 9 x 13 casserole dish. They turn out wonderful! Great recipe. Thanks!
Thanks for the five star review and I am glad they turned out wonderful! Great to know that GF wraps worked well and the 9×13 casserole dish, too!
These burritos look delicious! I’m going to be making them today and I will also be freezing several of them for future dinners.
I have a couple of questions though. 1). Do you heat up the refried beans before adding them with the other fillings?
2). Can you add sliced olives to the filling if you’re going to be freezing some of the burritos…or would it be better to just use them as a topping?
Thank you for the awesome recipe…I can’t wait for dinner tonight!
1. no
2. yes – either way in mixture or topped
Hearty meal. Easy instructions. Loved by my 14 year old son. I used a glass dish since my skillet wasn’t big enough. In general, I find Averie’s recipes to be creative, tasty, and made with ingredients that can be found in your a
Thanks for the 5 star review and glad your son loved these!
Thanks for this compliment because this is what I strive to do with my recipes and website ” In general, I find Averie’s recipes to be creative, tasty, and made with ingredients that can be found in your a…” Thank you!
A great recipe!
Thanks for the 5 star review and glad they were great!
I’m making these for the first time tonight, and it’s just myself, my husband and my two little kids. I plan on freezing at least 2-3 burritos. Question – do you freeze them after they’ve baked in the sauce, or do you pull them out before you add the sauce? I feel like they would get a little soggy and I don’t know how they would reheat. Thanks!
I freeze everything together. Maybe they are a little softer this way but I can’t be bothered with trying to separate sauce, or add it later, if my daughter is reheating things on her own, she needs it all-in-one and all together so that’s what I do.
Can I make these a day ahead of time? I dont have a skillet so i am going to make them in a glass pan. Would the sauce make them too soggy? Thanks in advance!
A little bit, yes, but as long as you know that going in, I think it’s fine. We enjoy these as leftovers and they’re aren’t too soggy.
I haven’t got a skill. Can I use a normal glass baking tray?
Yes that would be fine I’m sure as long as it’s large enough.
Made this for dinner tonight, was absolutely delicious! My husband and I loved them! Was better than any smothered burrito I’ve ever gotten in a restaurant. Was very easy to make and assemble. Will definitely be making again. Thx for the great recipe.
Thanks for the 5 star review and glad they were better than any you’ve gotten in a restaurant and that you’ll be making them again!
Sometimes I google a recipe I want to make and choose the best looking picture to find the accompanying recipe. This looks fantastic. I’ve found that Mexican inspired dishes keep me plenty warm during the cold winter months without having to rely upon heavier and less healthy traditional winter fare. One thing that I enjoy seeing on recipe sites is the step by step process including pictures rather than picture after picture of the same finished dish. Otherwise what a wonderful post and thanks for sharing that. I am looking forward to trying these.
Step by step photos is incredibly!!!! time consuming during both the cooking phase, stopping and starting for all those photos, then editing them all, uploading them all, they slow down page load times and I get complaints. So not a direction I will go in. Plus not having a handheld guide will make everyone a better cook in the final analysis. Glad you enjoyed the burritos!
I was thinking about adding guac and sour cream to the burritos but Woody it will not bake well. Has anyone tried?
You would want to use those as toppings when serving them, not during baking.
When you put the burritos in the oven the first time, are they covered or uncovered? And the second time?
I do it uncovered both times.
Bought the pan and love it! Burritos were the best EVER!
Thanks for the 5 star review and glad these were the best ever!! And great that you bought the pan, too!
I like the concept of this but it did get a little soggy. Also, the enchilada sauce you choose could make or break the results, so get one you really love. We just got something random and it was overpowering.
I agree that the sauce is everything, definitely pick one that you like, and always add it to taste. If you don’t like it as juicy, add less than directed.
Looks delish – gonna have to try it! Can I use a regular baking dish? I don’t have any iron skillets.
As long as what you’re using is oven safe that should be fine.
I was wondering the same thing as Becky. What possible use could there be for a 15″ skillet, except to use for a baking dish or cooking over a camp fire. The burners on my glass top wouldn’t heat the outer parts of this massive pan. Still, $26.00 delivered is a great price, and cast iron would probably conduct heat better than a glass or thin metal baking dish. Me and my wife love your recipes, Averie!
You could always halve the recipe or divide it into two skillets and see how that works. I haven’t done those things so cannot speak from experience on the results.
hey girl- these look so yummy! have a great weekend!
Sounds like a yummy recipe to try this weekend–and you know how I love having leftovers! Score!!
They will be perfect for the weekend and I know it’s only you two (unless you are entertaining his daughter or others) and so you will have leftovers for the week or the freezer, which always can come in handy!
Sounds like a great dinner!
And it makes a lot of food so I had leftovers which I appreciated for the next day!