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Smothered Burritos Recipe
Smothered Burritos Recipe photo by Taste of Home

Smothered Burritos Recipe

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My brother-in-law teases that I only know how to make five things using ground beef. I had to prove him wrong, and spicy burritos are the answer. —Kim Kenyon, Greenwood, Missouri
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 can (10 ounces) green enchilada sauce
  • 3/4 cup salsa verde
  • 1 pound ground beef
  • 4 flour tortillas (10 inches)
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Nutritional Facts

1 burrito equals 624 calories, 33 g fat (15 g saturated fat), 115 mg cholesterol, 1,470 mg sodium, 44 g carbohydrate, 2 g fiber, 36 g protein.

Directions

  1. Preheat oven to 375°. In a small bowl, mix enchilada sauce and salsa verde.
  2. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in 1/2 cup sauce mixture.
  3. Spoon 2/3 cup beef mixture across center of each tortilla; top each with 3 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up.
  4. Place in a greased 11x7-in. baking dish. Pour remaining sauce mixture over top; sprinkle with remaining 3/4 cup cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Smothered Burritos in Simple & Delicious October/November 2012, p26

Nutritional Facts

1 burrito equals 624 calories, 33 g fat (15 g saturated fat), 115 mg cholesterol, 1,470 mg sodium, 44 g carbohydrate, 2 g fiber, 36 g protein.

Reviews for Smothered Burritos

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 16, 2015

"Quick, easy, but I should have decreased the salsa verde."

MY REVIEW
Reviewed Jan. 10, 2015

"We didn't enjoy it but perhaps in the future it would be good to try again."

MY REVIEW
Reviewed Dec. 13, 2014

"Very tasty. All the kids loved them"

MY REVIEW
Reviewed Nov. 16, 2014

"We used red enchilada sauce and salsa. A little different twist on an easy-to-make recipe."

MY REVIEW
Reviewed Sep. 20, 2014

"We loved this! Made it with no tweeking at all, I was great."

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