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Smothered Ground Beef Burritos For Easy Dinners Topped With Cheddar, Sour Cream,

Smothered Ground Beef Burritos for Easy Dinners

Smothered Ground Beef Burritos for Easy Dinners are filled with seasoned browned ground beef, baked under red enchilada sauce and cheddar, then finished with sour cream and cilantro.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 teaspoon olive oil for cooking
  • 1/2 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 pound ground beef 90% lean, broken into small crumbles
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup beef broth
  • 1/2 cup red enchilada sauce divided use
Assembly and Topping
  • 4 large flour tortillas 10-inch
  • 1 cup cheddar cheese shredded, divided
  • 1/2 cup red enchilada sauce divided use
  • 1/3 cup sour cream for topping
  • 2 tablespoons cilantro chopped, for garnish

Equipment

  • large skillet
  • 9x13-Inch Baking Dish
  • Wooden spoon
  • measuring cups and spoons

Method
 

Filling
  1. Heat the oven to 400°F. Spread 1/2 cup of the enchilada sauce across the bottom of a 9x13-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes, until softened, then stir in the garlic for 30 seconds.
  3. Add the ground beef and break it into small crumbles. Cook for 5 to 7 minutes, until browned with no pink remaining. Spoon off excess fat if needed.
  4. Stir in the tomato paste, chili powder, cumin, salt, and pepper. Cook for 1 minute, until the spices smell toasty.
  5. Pour in the broth and 1/2 cup enchilada sauce. Simmer for 2 to 3 minutes, stirring often, until the filling is thick and no liquid pools in the skillet.
Assembly and Baking
  1. Warm the tortillas for 15 to 20 seconds so they bend without cracking. Divide the beef mixture and 1/2 cup shredded cheddar among them, placing the filling just below center. Fold in the sides and roll tightly.
  2. Place the burritos seam-side down in the baking dish. Pour the remaining enchilada sauce over the tops and sprinkle with the remaining cheddar.
  3. Bake for 10 to 12 minutes, until the sauce bubbles at the edges and the cheese is melted. Rest for 5 minutes, then add sour cream and cilantro before serving.

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 350°F, covered with foil, until hot, then uncover briefly to reset the cheese. For make-ahead burritos, assemble the filled tortillas without the topping sauce, cover, and refrigerate for up to 24 hours.