Tex-Mex · Dinner

Smothered beef burritos

Name: Smothered beef burritos
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8 burritos
Cuisine: Tex-Mex
Ingredients: 2 pounds ground beef; 2 teaspoons kosher salt, divided; 1 large yellow onion, diced and divided; 4 garlic cloves, minced and divided; 2 teaspoons ground cumin, divided; 2 tablespoons tomato paste; 1 cup low-sodium beef broth; 2 cups warm refried pinto beans; 8 burrito-size flour tortillas, warmed; 3 tablespoons neutral oil; 3 tablespoons all-purpose flour; 1/4 cup pure ancho chile powder; 3 cups low-sodium beef broth; 1 teaspoon dried Mexican oregano; 1 tablespoon apple cider vinegar; 12 ounces Monterey Jack cheese, shredded; 1/2 cup diced tomatoes; 1/2 cup sliced scallions

Seared-beef and refried-bean flour-tortilla burritos covered in a smooth ancho chile gravy and Jack cheese, baked just until molten rather than waterlogged.

About 1 hr 25 minTotal

About 1 hr 15 minActive

$Cost

ModerateDifficulty

Makes 8 burritos

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 burritos

2 pounds ground beef
2 teaspoons kosher salt, divided
1 large yellow onion, diced and divided
4 garlic cloves, minced and divided
2 teaspoons ground cumin, divided
2 tablespoons tomato paste
1 cup low-sodium beef broth
2 cups warm refried pinto beans
8 burrito-size flour tortillas, warmed
3 tablespoons neutral oil
3 tablespoons all-purpose flour
1/4 cup pure ancho chile powder
3 cups low-sodium beef broth
1 teaspoon dried Mexican oregano
1 tablespoon apple cider vinegar
12 ounces Monterey Jack cheese, shredded
1/2 cup diced tomatoes
1/2 cup sliced scallions

Instructions

Brown beef in a wide skillet, leaving some craggy pieces, until 160°F. Drain excess fat; add half the onion, half the garlic, 1 teaspoon cumin, tomato paste, 1 teaspoon salt, and 1 cup broth. Reduce until moist but no liquid pools.
For gravy, heat oil in a saucepan. Whisk in flour for 2 minutes, then ancho powder for 30 seconds. Gradually whisk in 3 cups broth; add remaining onion, garlic, cumin, salt, and oregano and simmer until smooth and spoon-coating, 12 to 15 minutes. Finish with vinegar.
Heat oven to 400°F. Spread each warm tortilla with 1/4 cup beans and about 1/2 cup beef, leaving a border. Fold sides inward and roll tightly; place seam-side down in an oiled .
Ladle enough hot gravy over each burrito to cover the top without flooding the dish. Scatter with Jack and bake until centers reach 165°F and cheese bubbles, 12 to 15 minutes.
Rest 5 minutes, then finish with tomatoes and scallions. Serve remaining hot gravy at the table.

Southwestern United StatesSouthwestern, New Mexican, and Tex-Mex restaurant traditions

From the table

About this recipe

Smothered or wet burritos belong to intertwined Southwestern, New Mexican, and Tex-Mex restaurant traditions rather than one universal Mexican form.

Smothered or wet burritos belong to intertwined Southwestern, New Mexican, and Tex-Mex restaurant traditions, not one universal Mexican form. This version chooses Tex-Mex ground beef, beans, ancho gravy, and Jack. Sauce goes over assembled burritos immediately before a brief bake; soaking them in advance destroys the flour tortilla's structure. This Kwilt version follows the reviewed household adaptation: Build a clearly Tex-Mex branch around homemade ancho gravy, refried beans, and Jack, using sauce timing and reduced filling to preserve burrito structure.

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