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Smothered Burritos

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Smothered Burritos by Nutmeg Nanny

Growing up we used to go to this restaurant called Cisco and Charles. My favorite part about eating there was the HUGE burritos you would get. They were so big the burritos would go over the sides of the plate and the sauce would just barely fit on the plate. It was heaven.

Sadly the restaurant caught on the fire and they never re-opened. Then I ended up moving to New York and I haven’t really seen the whole “smothered” burrito craze take off around here. Also, can I just say growing up we always called them “wet burritos” but I just couldn’t type that. It just sounds dirty…and weird. So I went with smothered. Am I right? {A big giant thank you to Shelia from Eat2Gather for such an amazing recipe!}

Smothered Burritos by Nutmeg Nanny

Now, lucky for me the totally awesome folks at Tortilla Land send me some of their fresh corn and flour tortillas. A couple years ago I was lucky enough to receive some of their products and they were amazing. {I made delicious Southern style pinto beans} If you have never had fresh tortillas you are missing out on a lot of deliciousness in your life. One of my favorite ways to eat them is hot off the griddle with butter. That’s it. Just butter and a warm tortilla. It’s more amazing that you think…trust me!

Smothered Burritos by Nutmeg Nanny


Smothered Burritos

Smothered Burritos

Yield: 12 burritos
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes


For red sauce:

  • 1/2 cup unsalted butter
  • 3/4 cup all-purpose flour
  • 1 tablespoon hot mole
  • 4 cups beef stock
  • 2 tablespoons chili powder
  • 1-1/2 teaspoons cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 2 cups water
  • 1/2 cup milk
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste

For burritos:

  • 2-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 (16 ounce) can refried beans with green chilies
  • 3 ladles of prepared red sauce
  • 1 packet taco seasoning
  • 12 burrito size flour tortillas
  • 8 cups Mexican blend shredded cheese
  • 1 cup guacamole
  • 1 cup sour cream
  • Lettuce, shredded
  • Tomatoes, chopped
  • Cilantro, chopped


For red sauce:

In a large pot melt butter over medium-high heat.

Sprinkle in flour and whisk to combine. Keep whisking until the mixture starts to bubble.

Whisk in the mole until incorporated.

Pour in beef stock, and add spices and whisk till combined.

Pour in water, milk, tomato sauce, and tomato paste.

Whisk till smooth, cover, lower heat to medium-low, and simmer for an hour, making sure to whisk every 15 minutes.

Once fully cooked lower heat to low to keep warm.

Start preparing your burritos.

For burritos:

Add ground beef and onions to a large high-sided skillet and set over medium-high heat.

Cook until the meat has browned and drain off any excess fat if needed.

Stir in refried beans, 3 ladles of red sauce, and taco seasoning.

Mix together until hot.

Keep the meat on low while you assemble the burritos.

Cook tortillas according to package directions and add a handful of cheese and a scoop of meat to the middle. Roll the burrito up, add to a plate and ladle red sauce over the burrito. Sprinkle with cheese, and melt the cheese under the oven broiler.

Top with guacamole, sour cream, lettuce, tomatoes, and cilantro if desired.

Did you make this recipe?

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