Smothered Burritos

Smothered Burritos

BIGWHIPPLE

"Yummy. My kids love them."
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Ingredients

55 m servings 1136 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 1136 kcal
  • 57%
  • Fat:
  • 62.7 g
  • 96%
  • Carbs:
  • 91.2g
  • 29%
  • Protein:
  • 51.4 g
  • 103%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 2692 mg
  • 108%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
  3. Mix cream of mushroom soup and sour cream together in a bowl.
  4. Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
  5. Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 4
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I did not use the cream of soup to make this. I made the filling as directed - topped the burrito with sour cream mixed with green onion & the cheese. Because everything was already warm, I ju...

My family, including picky children, loved this recipe. I cut the amount of cumin, chili powder, and red pepper flakes to 1/4 t each because of the kids, but I'm sure the full-flavor version wou...

I did not make any changes to this recipe except to add chili sauce to the table as an option since we enjoy spicy food. I was very curious as to how the cream of mushroom sauce would taste on ...

I added some cilantro to the beef mixture and instead of putting cheese/sr crm mixture on top I put cheese inside the burritos and served sr crm on the side. Just my preference. I didn't use t...

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