Smothered Beef Burritos
with Queso Blanco & Pico de Gallo
- Wheat
- Soy
- Milk
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!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Onion
½ cup
Jasmine Rice
3 ounce
Queso Blanco
(Contains: Milk)
10 ounce
Ground Beef
1 unit
Tomato
1 unit
Lime
1 tablespoon
Mexican Spice Blend
10 ounce
Mild Red Enchilada Sauce
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty, restaurant-quality burritos; some found the seasoning bland and wanted more spice or depth.
- Ease of prep: Quick and easy to make, though some had trouble rolling or folding the burritos without breaking the tortillas.
- Suggestions: Consider adding beans, peppers, or cilantro; try pan-frying or air-frying for extra crispiness 🌯.
- Portions: Generous filling allowed for extra burritos or leftovers; some wished for more tortillas to use it all.
- Sauces: The queso blanco and enchilada sauce were hits for many, though a few found them too salty or processed-tasting.
Reviews from our home cooks
This has been one of our absolute favorites!! We chose to not make ours enchilada style and put the sauce on the side and used the amazing white queso for dipping our burritos in. We loved the layer of rice in with the ground beef! Perfect touch. Next time we will add a little shredded cheese and chopped onion inside. But the beef is perfectly seasoned. Loved this meal!
This was the best! Smothered burritos were warm and comforting. Fillings were delicious. I added some chopped firm avocado to the inside of the burritos, which added a cool and creamy contrast.
The instruction card was very helpful in explaining how to fold the filled tortilla into a burrito. The saucy toppings were flavorful, and better than expected from a combination of enchilada sauce and queso blanco.
The burrito was easy with a good mexican flavor. I added cilantro to the meat. Could also turn it into a quesadilla.
It was greasy and heavy. When I make my own ground beef for burritos or tacos at home, I brown the meat, THEN DRAIN, then add back to pan and season. The HelloFresh directions called for the onion (drizzled in oil) plus all the seasonings into pan without draining. I think this is what I did not like about the meal. Also my lime was SO DRY, I could not squeeze any juice for the pico de gallo. I was able to zest the lime for the rice but seriously- no juice came out. The lime must have been SO OLD!
Great flavor with the red enchilada sauce. Adding peppers or beans to the mixture would be a plus. We pan fried the burrito in butter at the end.
Really delicious and filling dinner. This came together very quickly and the extra rice, beef and salsa made a great little burrito bowl.
Incredible!!! I was a huge fan of this recipe. The queso really made it, I was so happy this part was included. Loved the amount of enchilada sauce as well.
So. Good. Had extra tortillas around and planned to make 3 since the recipe said there would be extra filling. It made 3 HUGE burritos. Could've actually made 4 and left room for dessert.
I would have liked some beans in this burrito to add a little more texture. The meat was very heavy.
