Beef And Bean Burritos Smothered With Red Chile Chimayo are a delicious and hearty meal perfect for dinner. These burritos are made with a flavorful filling of ground beef, refried beans, and taco seasoning, then wrapped in warm tortillas along with rice and cheese. Fried until golden and crispy, they’re finished off with a generous serving of Red Chile Chimayo sauce. Serve with cilantro, sour cream, salsa, and avocado for an authentic and satisfying experience. This recipe is easy to prepare and sure to please anyone craving classic Mexican flavors!

Beef And Bean Burritos Smothered With Red Chile Chimayo
Beef and bean burritos smothered with red chile chimayo | Myhomemaderecipe.com

Beef And Bean Burritos Smothered With Red Chile Chimayo are a delicious way to enjoy classic Mexican flavors in a hearty, filling meal. These burritos combine seasoned beef, refried beans, rice, and cheese, all wrapped in a warm tortilla and fried to crispy perfection. Let’s start by gathering the ingredients you’ll need to make these flavorful burritos.

INGREDIENTS

  • Lean ground beef: 1 pound for the flavorful filling.
  • Taco seasoning: 1 packet to add that classic Mexican flavor to the beef.
  • Refried beans: 1 (16-ounce) can, mixed with the beef for a creamy texture.
  • Flour tortillas: 6 large (12-inch) tortillas to wrap the filling.
  • Mexican rice: 1 1/2 cups of cooked Mexican rice to add substance to each burrito.
  • Shredded Mexican cheese: 1 1/2 cups for a cheesy, melty addition.
  • Vegetable oil: For frying the burritos until golden and crispy.
  • Red Chile Chimayo sauce: For smothering the burritos and adding a rich, spicy flavor.
  • Optional toppings: Cilantro, sour cream, salsa, and avocado for serving.

INSTRUCTIONS

Step 1:
In a large nonstick skillet, cook the ground beef over medium heat, breaking it apart with a spoon until browned and cooked through, about 6-8 minutes.
Step 2:
Add the taco seasoning packet to the beef and stir to coat the meat thoroughly.
Step 3:
Stir in the refried beans, mixing until well combined with the beef. Cook for another 2-3 minutes to heat the mixture through.
Step 4:
Warm the tortillas by placing them on a microwave-safe dish, covering them with a damp paper towel, and microwaving for 30 seconds to make them more pliable.
Step 5:
Spoon one-sixth of the beef mixture into the center of each tortilla. Add a portion of cooked Mexican rice and a sprinkle of shredded cheese on top.
Step 6:
Fold the tortillas burrito-style by folding in the sides and rolling tightly to secure the filling.
Step 7:
Heat about a tablespoon of vegetable oil in a large pan over medium-high heat. Fry two burritos at a time, turning them occasionally to brown all sides evenly until golden and crispy, about 4-5 minutes per burrito.
Step 8:
Once fried, remove the burritos from the pan and repeat with the remaining burritos.
Step 9:
Serve the burritos topped with Red Chile Chimayo sauce and optional toppings like cilantro, sour cream, salsa, and avocado for a complete meal.

Serving and Storage Tips

  • Serve the Beef And Bean Burritos immediately after frying for the best flavor and texture. Top with Red Chile Chimayo sauce and your favorite toppings like sour cream, cilantro, salsa, or avocado.
  • If you have leftovers, store the burritos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to retain the crispy texture.
  • To freeze, wrap each burrito tightly in aluminum foil and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven before serving.

Helpful Notes

  • If you prefer a spicier version, add chopped jalapeños or a dash of hot sauce to the beef mixture before filling the tortillas.
  • For a vegetarian option, swap the ground beef for black beans and sautéed bell peppers for a flavorful alternative.
  • Use freshly grated cheese for a better melt and richer flavor compared to pre-shredded options.

Tips from well-known chefs

  • Chef Rick Bayless recommends using fresh corn tortillas for a more authentic and homemade taste, though flour tortillas work well for this recipe too.
  • Chef Marcela Valladolid suggests adding a squeeze of lime juice over the burritos before serving to brighten up the flavors.
  • Chef Aaron Sanchez advises cooking the ground beef with a pinch of cumin for an extra layer of depth and warmth in the flavor profile.