---
title: Smothered Beef Burritos
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/smothered-beef-burritos-6226137b02bfe246bc225493}
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens: [Wheat, Soy, Milk]
tags: [Mexican, Quick, Beef, Burritos, Comfort Food]
rating: 4.0
rating_count: 3700
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the tasty, restaurant-quality burritos; some found the seasoning bland and wanted more spice.
  - theme: Ease of prep
    text: Quick and easy to make, though some had trouble rolling the burritos without breaking tortillas.
image: "https://images.recipes.furrysalamander.com/smothered-beef-burritos.avif"
---
Wash and dry all produce. In a #small pot{}, combine @jasmine rice{½%cup}, 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.

While rice cooks, halve, peel, and thinly slice @onion{1%unit}; mince a few slices until you have 1 tbsp. Dice @tomato{2%pieces} into ½-inch pieces. Zest and quarter @lime{1%unit}. In a #small bowl{}, combine minced onion, half the tomato, and a squeeze of lime juice to taste. Season with @salt{} and @black pepper{}.

Heat a drizzle of @cooking oil{2%tbsp} 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{8%oz}, @mexican spice blend{1%tbsp}, half the @mild red enchilada sauce{10%oz}, 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.

Meanwhile, place @queso blanco{2%oz} 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{4%pieces} in damp paper towels and microwave until warm and pliable, ~{30%seconds}.

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.

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.