Beef Burritos (Smothered Style)
Taco beef wrapped in soft flour tortillas and smothered in white cheese sauce. The key is heating tortillas until tender for easy folding. Pure beef flavor or add rice, beans, and vegetables to your preference.
Equipment
- Large Skillet
- Clean Kitchen Towel
- Serving Plates
- Bowl
Ingredients
Burritos
- 6 Flour Tortillas burrito size, 10-12 inch, large
- 1 ¼ lb Restaurant-Style Taco Meat thawed
- 1 cup Cooked Rice optional
- 1 cup Refried Beans optional
- 1 cup Shredded Cheese optional
Smothered
- 2 cups White Cheese Sauce see Beef Nachos recipe, kept warm
Toppings
- 2 cups Shredded Lettuce
- ½ cup Sour Cream
- ½ cup Guacamole
- ½ cup Pico de Gallo
Instructions
Prep
- Heat the taco meat in a skillet over medium-low heat until warmed through, about 5-7 minutes.
- Warm each flour tortilla in a dry skillet over medium heat for 20-30 seconds per side until soft and pliable.
- Keep warm wrapped in a clean kitchen towel.
Assemble
- Place a warmed tortilla on a work surface.
- Add about ⅔ cup taco meat down the center.
- Layer rice, beans, or cheese on top if using.
- Fold the sides in about 2 inches, then roll from the bottom up tightly, keeping the sides tucked.
- Place seam-side down on a serving plate.
- Ladle warm white cheese sauce generously over each burrito.
Serve
- Serve with shredded lettuce, sour cream, guacamole, and pico de gallo.
Notes
This is a taco beef lover's dream. The trick is heating the flour tortilla until it's soft but not starting to crisp - this makes it tender and easier to fold the burrito without tearing. When the cheese sauce is ladled over the top, it continues to keep the tortilla moist and steamed. You can add cheese, beans, rice, or even vegetables if you like, but sometimes just pure taco beef is awesome - a concentrated flavor experience. The best burrito setup I saw in restaurants was served with the topping plate in a fried corn tortilla bowl - the entire presentation was edible. At home, skip frying the bowl and just arrange the toppings beautifully on a plate.
Tried this recipe?Let us know how it was!
