My kids love Mexican food but I don’t always think they get the healthiest options when we go to a Mexican restaurant. In an attempt to give them one of their favorites, but healthier, I made my own Mexican feast one night last week.

We had about five days of rain in a row recently and this slightly spicy, warm, comforting meal hit the spot. I whipped it up while a gaggle of kids played football in the rain in our backyard. The recipe was pretty easy to prepare, although my burrito wrapping skills could use some work.

I simply googled “easy burrito recipe” and this one caught my eye: https://www.averiecooks.com/loaded-smothered-beef-burritos/

Loaded Smothered Beef Burritos

Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes

This Smothered Beef Burritos Recipe is loaded with seasoned ground beef, refried beans, rice, and topped with sauce and CHEESE! Freezer-friendly and EASY!!

Ingredients

• 4 tablespoons olive oil, divided
• 1 lb ground beef (I used 90% lean)
• 1 small sweet Vidalia or white onion, diced small
• one 1-ounce packet taco seasoning (I used medium heat, reduced sodium)
• 7 large flour tortillas (10-inch, burrito size)
• one 16-ounce can refried beans
• one 8.5-ounce package precooked rice (I used Spanish Rice)
• 1 1/2 cups + 1 1/2 cups Mexican shredded cheese blend, divided
• one 15-ounce can red enchilada sauce (I used medium heat)
• cilantro, optional for garnishing

Instructions

1. To a large skillet, add 2 tablespoons olive oil, beef, onion, and cook over medium-high heat for about 7 minutes, or until beef is cooked through and onions are soft and translucent; stir and crumble intermittently to ensure even cooking.
2. Add the taco seasoning and stir to combine; set skillet aside off the heat.
3. Preheat oven to 350F and drizzle the remaining 2 tablespoons olive oil into a large oven-proof skillet; set aside.
4. Lay the tortillas out on the countertop, evenly smear each with about 2 tablespoons of refried beans down the center, evenly distribute the rice (about 2 to 3 tablespoons) to the center of each tortilla, evenly top with the beef mixture down the center, and evenly distribute 1 1/2 cups of cheese down the center of each tortilla.
5. Roll up each burrito and place in the prepared skillet, seam side down. Bake for about 25 minutes.
6. Remove skillet from the oven, slowly and evenly drizzle the enchilada sauce over all the burritos, evenly sprinkle the remaining 1 1/2 cups cheese over the top of all the burritos, return skillet to the oven, and bake for 10 to 15 minutes, or until cheese has melted and sauce is lightly bubbling. Optionally garnish with cilantro and serve immediately. Extra burritos will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Skillet Burritos

Some notes: I followed the recipe exactly except for doubling the amount of enchilada sauce. We like our burritos saucy! I ended up having to use two skillets. This recipe is plentiful! I ended up feeding several of the neighborhood boys in addition to my own family and still had leftovers for the next day, which I served with canned fire roasted corn. I highly suggest using lean ground beef. The recipe is very flavorful and much less greasy than burritos from a restaurant. This dish was a HUGE hit with everyone, which rarely happens. I’ll definitely make again soon.