Recipe Background
Easy Smothered Beef Burritos are going to make Taco Tuesday a real breeze again! In every burrito, you'll find savory, succulent ground beef accented with vibrant salsa and spicy enchilada sauce. Sounds good already, but then those same burritos are draped with more enchilada sauce and melty cheese. That's beyond comfort food, that's stuff-yourself-full delicious! Easy Smothered Beef Burritos don't ask for blood, sweat, or tears... just a hungry belly!
Easy Smothered Beef Burritos are going to make Taco Tuesday a real breeze again! In every burrito, you'll find savory, succulent ground beef accented with vibrant salsa and spicy enchilada sauce. Sounds good already, but then those same burritos are draped with more enchilada sauce and melty cheese. That's beyond comfort food, that's stuff-yourself-full delicious! Easy Smothered Beef Burritos don't ask for blood, sweat, or tears... just a hungry belly!
Ingredients
For the burritos:
- 1 (10-ounce) can green enchilada sauce
- 3/4 cup salsa verde
- 1 pound ground beef
- 4 (10-inch) flour tortillas warmed
- 1 1/2 cups cheddar cheese shredded, divided
Optional, for serving:
- tomatoes to taste, diced
- cheddar cheese to taste, shredded
- refried beans to taste, cooked and warm
- cotija cheese to taste, crumbled
Directions
- Preheat the oven to 375 degrees F.
- Grease a 7x11-inch baking dish.
- In a small bowl, add the enchilada sauce and the salsa verde and stir to combine.
- In a large skillet over medium heat, add the ground beef and cook, while crumbling, until the beef is no longer pink, about 8-10 minutes.
- Drain the excess grease from the skillet.
- Add 1/2 cup of the enchilada sauce mixture to the cooked beef and stir to combine.
- Down the center of each of the tortillas, spoon about 2/3 cup of the beef mixture.
- Top each of the beef mixtures evenly with 3 tablespoons of the cheddar cheese.
- Fold the bottom and the sides of the tortilla over the filling and roll them up tightly.
- Place the burritos, seams-side down, in the prepared baking dish.
- Pour the remaining enchilada sauce mixture over the burritos.
- Sprinkle the burritos with 3/4 cup of the remaining cheddar cheese.
- Bake, uncovered, until the cheese is melted, about 10-15 minutes.
- Top the burritos with the tomatoes and the extra cheddar cheese.
- Serve hot with the refried beans and the cotija cheese.
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