Smothered Beef Burritos

🥘 Ingredients

• black pepper
• cooking oil
  2 tbsp
• flour tortillas
  4 pieces
• ground beef
  8 oz
• jasmine rice
  ½ cup
• lime
  1 unit
• mexican spice blend
  1 tbsp
• mild red enchilada sauce
  10 oz
• onion
  1 unit
• queso blanco
  2 oz
• salt
• tomato
  2 pieces
• water

🍳 Cookware

• small pot
• small bowl
• large pan
• small microwave-safe bowl
• small microwave-safe bowl

1. 

   1

   Wash and dry all produce. In a small pot , combine jasmine rice , ¾ cup water , and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to use.

   jasmine rice: ½ cup, water, salt
2. 

   2

   While rice cooks, halve, peel, and thinly slice onion ; mince a few slices until you have 1 tbsp. Dice tomato into ½-inch pieces. Zest and quarter lime . In a small bowl , combine minced onion, half the tomato, and a squeeze of lime juice to taste. Season with salt and black pepper .

   onion: 1 unit, tomato: 2 pieces, lime: 1 unit, salt, black pepper
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add sliced onion and a pinch of salt; cook, stirring, until softened, ⏱️ 4 minutes to ⏱️ 5 minutes . Add another drizzle of oil to pan, then add ground beef , mexican spice blend , half the mild red enchilada sauce , remaining tomato, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . Turn off heat.

   cooking oil: 2 tbsp, ground beef: 8 oz, mexican spice blend: 1 tbsp, mild red enchilada sauce: 10 oz
4. 

   4

   Meanwhile, place queso blanco in a small microwave-safe bowl . Place remaining enchilada sauce in a third small microwave-safe bowl . Cover each bowl tightly with plastic wrap; microwave on high until warmed through, ⏱️ 45 seconds . Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   queso blanco: 2 oz, flour tortillas: 4 pieces
5. 

   5

   Fluff rice with a fork; stir in lime zest. Season with salt and pepper. Place tortillas on a clean work surface. Add rice to the bottom third of each tortilla. Top rice with beef filling (you will have some rice and beef leftover, save for serving!). Fold up bottom sides of tortillas over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos.
6. 

   6

   Divide burritos between plates. Pour enchilada sauce over burritos to coat; drizzle with queso blanco and top with pico. Serve with any remaining rice, remaining beef filling, and remaining lime wedges on the side.