I love how this smothered burritos recipe comes together with minimal fuss and maximum comfort — slow-cooked beef, creamy refried beans, warm flour tortillas, and melted cheddar all wrapped up and plopped under a blanket of enchilada sauce. It’s the kind of dish I turn to when I’m craving something hearty and cozy on a cold night. You’re going to love how the meat becomes tender enough to pull apart without a shredder and how the flavors meld together in the oven.
Adapted from Food Pusher.
Recipes to try next
Here are a few other delicious picks to keep the good times rolling:
- Sesame chicken recipe. Juicy chicken in a flavorful sauce with sesame seeds and scallions.
- BLT pasta salad recipe. Fun cold salad blending bacon, lettuce, tomato, and rotini for a twist.
- Ranch potatoes recipe. Hearty potato casserole with ranch seasoning, cheese, and bacon.
- Macaroni salad recipe. Classic chilled pasta salad with ham, eggs, celery, and a creamy dressing.
- Taco lasagna roll-ups recipe. A super fun way to make lasagna, with a Mexican twist.
Smothered burritos recipe
Slow-cooked beef, creamy refried beans, warm flour tortillas, and melted cheddar all wrapped up and plopped under a blanket of enchilada sauce.
- Prep Time: 25 minutes
- Cook Time: 8 hours, 20 minutes
- Total Time: 8 hours, 45 minutes
- Yield: 5 1x
- Category: Dinner
- Method: Slow-cooked and baked
- Cuisine: Mexican
Ingredients
Units
Scale
- 2 lbs stew meat or cubed beef
- 1 (20 oz) can mild red enchilada sauce
- 2 beef bouillon cubes
- 1/2 can refried beans
- 5–7 large flour tortillas, warmed
- 1 1/2 cups shredded cheddar cheese
Instructions
- Cook the beef mixture. Add cubed beef, beef bouillon cubes, and enchilada sauce into a crockpot. Cover and cook on low for 7–8 hours. Heat up refried beans in a microwave-safe dish or in a small saucepan on the stovetop.
- Prepare the tortillas. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Lay out a flour tortilla onto a flat surface. Place a thin layer of refried beans into the center of the tortilla, add about a ½ cup of the meat mixture onto the burrito with a slotted spoon (make sure to drain most of the liquid). Fold the sides of the burrito in, then roll from the other sides until you have a package formed.
- Assemble the burritos. Place the burrito seam side down into the casserole dish. Spoon some of the remaining enchilada sauce in the crockpot over the burrito and top with shredded cheddar cheese. Repeat until all of the burritos are rolled and in the casserole dish.
- Bake or microwave to finish. Place into the oven and bake at 375°F (190°C) for 15 to 20 minutes or until the cheese has melted. You can also place the burritos onto microwave-safe plates and microwave for about 30 seconds until the cheese has melted.
Nutrition
- Serving Size:
- Calories: 560
- Sugar: 0.5 g
- Sodium: 930.3 mg
- Fat: 24.7 g
- Carbohydrates: 30.3 g
- Protein: 54.4 g
- Cholesterol: 159.8 mg