Smothered Beef Burritos with Queso Blanco and Pico De Gallo

Turn your weeknight dinner into a full-out fiesta with these smothered beef burritos. We start by stuffing warm flour tortillas with zesty lime rice and a spiced beef and tomato filling. But wrapping them up is just the beginning!

Next, the burritos are doused in mild red enchilada sauce until they’re practically swimming (in the best way). A drizzle of creamy queso blanco and a spoonful of fresh pico de gallo take them over the top. This is Mexican restaurant-level flavor made easy at home.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine jasmine rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer until tender, about 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. While rice cooks, dice the onion and tomato. Zest and juice the lime. Set aside.
3. Heat cooking oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Season with salt and pepper.
4. Add diced onion to the beef and cook until softened, about 2 minutes. Stir in Mexican spice blend and cook for 1 minute until fragrant.
5. Add diced tomato to the skillet and cook for 1-2 minutes until slightly softened. Remove from heat.
6. In a small bowl, combine the cooked rice with lime zest and juice. Season with salt to taste.
7. Warm the flour tortillas in a dry skillet or microwave until pliable. Divide the lime rice and beef mixture evenly among the tortillas. Roll up tightly, tucking in the sides.
8. Preheat oven to 400°F (200°C). Place the rolled burritos seam-side down in a baking dish. Pour the enchilada sauce over the top, covering them completely.
9. Bake for 10 minutes, until the sauce is bubbly and the burritos are heated through.
10. Meanwhile, make the pico de gallo: combine the remaining diced tomato (if any), a squeeze of lime juice and a pinch of salt. Stir.
11. Remove burritos from oven. Drizzle with queso blanco and top with pico de gallo. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or even brown rice. Adjust cooking time accordingly.

Can I make these burritos ahead of time?

Absolutely! Assemble the burritos (without the sauce) and refrigerate. When ready to bake, pour the enchilada sauce over and bake as directed, adding a few extra minutes if needed.

What can I use instead of queso blanco?

You can substitute with shredded Monterey Jack, cheddar or a store-bought queso dip.