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Smothered Beef Burritos

Smothered Beef Burritos

with Queso Blanco & Pico de Gallo

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Turn burrito night into a full-out fiesta with this sauce smothered spin! First, you’ll stuff steamy flour tortillas with zesty lime rice and a spiced beef and tomato filling. But wrapping ‘em up is just the beginning! Next, they’re doused in enchilada sauce until basically drowning (in the best way), then finished with a fresh pico topping and a queso blanco drizzle. Elevating weeknight burritos to Mexican restaurant-level? The secret’s in the sauce!

Allergens:MilkWheatSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Jasmine Rice

1 unit

Roma Tomato

1 unit

Yellow Onion

1 unit

Lime

10 ounce

Ground Beef

1 tablespoon

Mexican Spice Blend

10 ounce

Enchilada Sauce

3 ounce

Queso Blanco

(ContainsMilk)

2 unit

Flour Tortillas

(ContainsWheat, Soy)

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories970 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate99 g
Sugar14 g
Dietary Fiber3 g
Protein35 g
Cholesterol105 mg
Sodium1920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Zester
Large Pan
Can Opener
Paper Towel
Plastic Wrap
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.

2

• While rice cooks, halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Dice tomato into ½-inch pieces. Zest and quarter lime. • In a small bowl, combine minced onion, half the tomato, and a squeeze of lime juice to taste. Season with salt and pepper.

3

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and a pinch of salt; cook, stirring, until softened, 4-5 minutes. • Add another drizzle of oil to pan, then add beef*, Mexican spice blend, half the enchilada sauce, remaining tomato, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. Turn off heat.

4

• Meanwhile, place queso blanco in a small microwave-safe bowl. Place remaining enchilada sauce in a third small microwave-safe bowl. Cover each bowl tightly with plastic wrap; microwave on high until warmed through, 45 seconds. (For 4 servings, use medium bowls and microwave for 1 minute.) TIP: If sauces aren’t warmed through, stir and microwave for an additional 10 seconds. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

5

• Fluff rice with a fork; stir in lime zest. Season with salt and pepper. • Place tortillas on a clean work surface. Add rice to the bottom third of each tortilla. Top rice with beef filling (you’ll have some rice and beef leftover—save for serving!). • Fold up bottom sides of tortillas over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos.

6

• Divide burritos between plates. Pour enchilada sauce over burritos to coat; drizzle with queso blanco and top with pico. Serve with any remaining rice, remaining beef filling, and remaining lime wedges on the side.