Best Baked Burritos 🌯
Whether you’re making this for taco Tuesday or any given night of the week, these baked burritos are winners! I made this the other day for dinner and there was not a morsel left! The best part about this is that it is so simple to make and the ingredients are readily accessible at any grocery store near you. Simply grab yourself some fajita size tortillas, your favorite enchilada sauce, ground beef, some sneaky little seasonings, and you’re on your way to your family’s next favorite dinner!
STAUB Ceramics Rectangular Baking Dish Set is my go to baking dish set for all my recipes. What sets this set apart is the attention to detail in design. The sleek rectangular shape and vibrant color options make it a stylish addition to any kitchen. This baking dish ensures even heat distribution which gives me confidence my dish will be delicious.
🗒 More Delicious Mexican Style Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
If you don’t have sazon or adobo, you can replace it with a taco seasoning blend.
You can also use ground turkey, ground chicken, or shredded chicken!
🎥 Items Featured in the Video
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Best Baked Burritos
Equipment
Ingredients
- 1 – 1.5 lbs ground chuck
- 1 small onion chopped
- 4 garlic cloves chopped
- 1 packet of Sazon
- 1 tsp tomato bouillon seasoning
- 1 tsp adobo with pepper seasoning
- 4 oz can mild diced green chilis
- 1 tbsp olive oil
- 28 oz can red enchilada sauce divided
- 1 cup shredded whole milk mozzarella
- 12-15 fajita size flour tortillas
- 8 oz freshly shredded colby jack
- 3 – 4 cups of cooked rice
- 10 oz can Rotel mild diced tomatoes and green chilis mostly drained
- For garnish: sliced green onions
Instructions
- Add olive oil into a pan and heat it up.
- To a large bowl, add ground chuck, onion, garlic, sazon, tomato bouillon, adobo, and diced green chilis. Now, transfer the contents of the bowl into the pan with oil. Break the meat up until everything is incorporated and saute it on medium-high heat until browned.
- Once the meat is browned, use a paper towel and soak up about half of the oil in the pan. Pour in ½ cup of enchilada sauce and stir everything together. Then sprinkle the shredded mozzarella cheese over the top and pop the lid on the pan just until the cheese melts. Once the cheese is melted over the top, remove the pan from the heat.
- In a 9×13 baking dish, pour in 1 cup of enchilada sauce into an even layer at the bottom of the dish. Now, take your fajita size tortillas, fill them with a spoonful of the cheesy meat mixture, and roll them up. Place the burritos seam side down into the baking dish over the enchilada sauce. Once all the burritos are lined up in the baking dish, pour the remaining enchilada sauce from the can evenly over the top of the burritos. Lastly, sprinkle the shredded colby jack cheese evenly over the top of the burritos.
- Bake at 375°F for 25 minutes.
- For a side dish, I made some white rice in my rice cooker which gave me about 3-4 cups of cooked rice (I set some of the white rice aside for those who prefer plain rice). Add the cooked rice to a bowl, season it with salt & cracked black pepper, and pour in the can of mostly drained Rotel (I left only some of the juice in the can). Mix that together until combined and serve it alongside the baked burritos. Garnish the burritos with the sliced green onions and enjoy!
Video
Notes
- When you’re adding the meat to the tortillas use a slotted spoon so the excess grease drips out.
Nutrition
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We LOVED these burritos!! Love all of your recipes! Really enjoy your post!
Thank you 🙏