Smothered Beefy Melt Burritos

Feeds 4

Seasoned beef, Mexican rice, and melted cheese wrapped in tortillas and baked under homemade red sauce.

Watch the recipe video on YouTube

Ingredients

Taco Meat

• 1 lb ground beef

• 1 tsp chili powder

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp oregano

• 1/2 tsp black pepper

• 1/2 tsp salt

Mexican Rice

• 1 cup cooked rice

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp smoked paprika

• 1/4 cup tomato sauce

• 2 cloves garlic, chopped

• ¼ onion, diced

• Beef broth if cooking rice from dry

Red Sauce

• 2 cups tomato sauce

• 1 tbsp chili powder

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

• Splash of water if needed

• 2 tbsp tomato paste

• ¾ cup beef broth

Additional Ingredients

• 4 burrito tortillas

• 1 jar cheese sauce

• 2 cups shredded Mexican blend cheese

• Sour cream

• Green onions

• Diced onion, for filling

Cooking Instructions

Cook the Taco Meat

Brown the ground beef over medium heat. Drain excess grease if needed. Add all seasonings and stir well until fully combined.

Make the Mexican Rice

If starting with dry rice, toast it in a skillet, stir in the fresh garlic and onion for about 30 seconds, then add the seasonings and tomato sauce. Add beef broth and cook according to the package directions. Use 1 cup of the finished rice. If starting with cooked rice, sauté the garlic and onion, then stir in the cooked rice, seasonings, and tomato sauce and heat through.

Make the Red Sauce

Add 2 tbs tomato paste to skillet and cook for 1 minute
Add tomato sauce and seasonings to the tomato paste and mix well over medium-low heat.
add 3/4 cup beef broth and stir to combine

Assemble the Burritos

Fill each tortilla with:
Mexican rice
Taco meat
Onion
Cheese sauce
Shredded cheese
Roll tightly and place seam-side down in a casserole dish.

Smother and Bake

Pour red sauce over the burritos and top with remaining shredded cheese.
Bake at 350°F for about 15–20 minutes until hot and melty.

Garnish

Top with sour cream and green onions before serving.