I stole this recipe for Smothered Beef Burritos from thecountrycook.net. This recipe for burritos tastes as good as a restaurant version. Cooked ground beef is mixed with taco seasoning, water, refried beans and cheese. Then a sauce is started with a roux, next chicken stock and heavy cream are added with shredded cheese, green chilies and sour cream. Some of the sauce is spread into a casserole dish. Then the meat mixture is used to fill tortillas and rolled up to make a burritos. Next the burritos are place on top of the sauce. The remaining sauce is poured on top, additional shredded cheese is sprinkled on top before baking. This recipe is perfect for anyone who loves those large restaurant burritos.

The ingredients for this recipe are: 1 lb ground beef, 1 oz packet taco seasoning, 1 cup water, 16 oz can refried beans, 3 cups shredded Monterey Jack Cheese, 3 tbsp butter, 3 tbsp AP flour, 2 cups chicken stock, ½ cup heavy cream, 4 oz can diced green chilies, ½ cup sour cream, ½ tsp salt, ½ tsp pepper and 6 (10 inch) burrito-sized tortillas

In a large skillet over medium heat, add the ground beef and break it into crumbles. Cook until there is no longer any pink, about 8 to 10 minutes. Then add the taco seasoning, water and refried beans. Break up the refried beans and mix it in.

Bring to a simmer for 10 minutes until thickened. I also add 1 cup salsa in this step.

Remove from heat and add one cup of the Monterey Jack cheese. Stir it into the meat mixture and set aside.Next in a separate skillet or small stock pot over medium-low heat add the butter and let it melt. Add the flour to the skillet and whisk until combined. Cook for 1 minute.

Slowly stream in the chicken stock and heavy cream to avoid lumps. Take off the heat and add 1 cup of the Monterey Jack cheese, green chilies and sour cream. Stir until the cheese is melted.

Then add ½ cup of the sauce to the bottom of a 9×13 baking dish sprayed with nonstick spray.

Place a tortilla on a clean work surface and add some of the filing. 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 and repeat with remaining tortillas and filling.

Cover the burrito with the remaining sauce and top with the remaining cheese.

Bake at 350 F uncovered for 20 to 25 minutes until bubbly.

Scoop out and serve.

Serve with additional salsa, sour cream or cheese.

If you liked this recipe for Smothered Beef Burritos then you can also try Creamy Burrito Casserole, Smothered Beef & Bean Burrito Bake or Smothered Chicken Baked Burritos.

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Smothered Beef Burritos

Cooked ground beef is mixed with taco seasoning, water, refried beans and cheese. Then a sauce is started with a roux, next chicken stock and heavy cream are added with shredded cheese, green chilies and sour cream. Some of the sauce is spread into a casserole dish. Then the meat mixture is used to fill tortillas and rolled up to make a burritos. Next the burritos are place on top of the sauce. The remaining sauce is poured on top, additional shredded cheese is sprinkled on top before baking.

Course Entree

Prep Time 15 minutes

Cook Time 35 minutes

Servings 6 people

Ingredients

• 1 lb ground beef
• 1 oz packet taco seasoning
• 1 cup water
• 16 oz can refried beans
• 3 cups shredded Monterey Jack Cheese divided
• 3 tbsp butter
• 3 tbsp AP flour
• 2 cups chicken stock
• ½ cup heavy cream
• 4 oz can diced green chilies
• ½ cup sour cream
• ½ tsp salt
• ½ tsp pepper
• 6 10 inch burrito-sized tortillas
• Cilantro, sour cream, diced tomatoes

Instructions

1. Preheat oven to 350 F. Spray a 9×13 baking dish with cooking spray.
2. In a large skillet over medium heat, add the ground beef and break it into crumbles. Cook until there is no longer any pink, about 8 to 10 minutes. Drain any excess grease.
3. Add the taco seasoning, water and refried beans. Break up the refried beans and mix it in. Bring to a simmer for 10 minutes until thickened.
4. Remove from heat and add one cup of the Monterey Jack cheese. Stir it into the meat mixture and set aside.
5. In a separate skillet or small stock pot over medium-low heat add the butter and let it melt.
6. Add the flour to the skillet and whisk until combined. Cook for 1 minute.
7. Slowly stream in the chicken stock and heavy cream to avoid lumps. Take off the heat and add 1 cup of the Monterey Jack cheese, green chilies and sour cream. Stir until the cheese is melted.
8. Add ½ cup of the sauce to the bottom of the baking dish.
9. Place a tortilla on a clean work surface and add some of the filing.
10. Fold the two outer flaps of the tortilla over the filling. Tightly roll the tortilla into a little package.
11. Place it seam-side down into the baking dish and repeat with remaining tortillas and filling.
12. Cover the burrito with the remaining sauce and top with the remaining cheese.
13. Bake uncovered for 20 to 25 minutes until bubbly. Turn on the broiler to high and broil cheese until browned.
14. Garnish with the cilantro, sour cream and tomatoes. Serve immediately.