Easy Enchilada Style Burritos

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Here’s my go-to recipe for enchilada style burritos, combining the best parts of two Mexican favorites into one satisfying meal. They’re filled with seasoned meat, beans, and cheese, then topped with red sauce and baked until everything gets nice and melty.

These burritos have become my family’s regular Thursday night dinner request. I often make a double batch since they reheat so well for lunch the next day. Who doesn’t love having Mexican leftovers waiting in the fridge?

What Kind of Ground Beef Should I Use?

For these enchilada style burritos, you’ll want to start with lean ground beef – something in the 85/15 or 90/10 range works great. While you could use a higher fat content like 80/20, you might end up with too much grease that could make your tortillas soggy. Ground beef labeled as “ground sirloin” or “ground round” are good choices since they’re naturally leaner cuts. If you’re buying from a butcher, ask them to grind it fresh for you – this will give you the best flavor and texture. Just remember to break up the meat well while cooking to ensure even browning and to help it mix better with the other filling ingredients.

Options for Substitutions

This recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Ground beef: You can easily swap the ground beef for ground turkey, chicken, or even plant-based alternatives like Beyond Meat. For a vegetarian version, try using crumbled tempeh or extra refried beans.
• Muenster cheese: While Muenster adds a nice melt, you can use Monterey Jack, mild cheddar, or a Mexican cheese blend instead. For a dairy-free option, try dairy-free shredded cheese alternatives.
• Flour tortillas: Corn tortillas work too, but they’re more likely to break. If using corn tortillas, warm them slightly before rolling to prevent cracking. For a low-carb option, try large lettuce leaves.
• Refried beans: You can use whole black beans or pinto beans instead – just mash them slightly. Or skip the beans altogether and add more meat or veggies.
• Mexican crumbling cheese: Cotija is traditional, but you can use feta cheese or even grated parmesan as alternatives. Feel free to skip it if you don’t have any on hand.
• Sweet onion: Red onion or white onion work just as well in this recipe. You could also use green onions for a milder flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making enchilada style burritos is dealing with tortillas that crack or break during rolling – to prevent this, warm your tortillas in the microwave between damp paper towels for 30 seconds, making them more pliable and easier to work with. Another common mistake is overfilling the burritos, which can lead to messy spillage and uneven cooking – stick to about 3-4 tablespoons of filling per burrito and place them seam-side down in the baking dish. To avoid a soggy bottom, be sure to brown your ground beef thoroughly and drain any excess fat, as extra moisture can make the bottom tortillas mushy during baking. For the best melty cheese coverage, don’t skimp on the enchilada sauce between layers, and consider covering your baking dish with foil for the first 15 minutes of baking to prevent the cheese from getting too brown before the filling is heated through.

What to Serve With Enchilada Style Burritos?

These hearty enchilada style burritos pair perfectly with classic Mexican side dishes that help balance out the rich, savory flavors. A simple cilantro-lime rice makes a great base for soaking up all that tasty sauce, while a fresh Mexican-style coleslaw adds a nice crunch to contrast the soft burritos. I love serving these with a side of black beans (maybe with a little corn mixed in) for an extra filling meal. For a lighter option, try a simple green salad with chunks of avocado and a squeeze of lime juice, or whip up some quick Mexican street corn salad that adds both freshness and flavor to your plate.

Storage Instructions

Keep Fresh: These enchilada style burritos are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 3 days. If you’ve already baked them with the sauce, they might get a bit softer each day, but they’ll still taste great.

Freeze: Want to make a big batch? Roll up your burritos without the sauce and cheese topping, wrap each one individually in foil, and pop them in a freezer bag. They’ll stay good for up to 3 months. When you’re ready to eat, just thaw overnight in the fridge, add the sauce and cheese, then bake!

Reheat: To warm up leftover burritos, cover them with foil and pop them in a 350°F oven for about 20 minutes, or until heated through. If you’re in a hurry, you can microwave them, but the tortillas might get a little softer. A quick trip under the broiler can help crisp them up again!

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 150-160 g
• Fat: 120-130 g
• Carbohydrates: 180-200 g

Ingredients

• 1 1/2 pounds lean ground beef
• 1/2 large sweet onion, chopped
• 2 tablespoons taco spice mix (preferably homemade)
• 3/4 cup water
• 1 can (15 oz) refried beans
• 10 to 12 flour tortillas (8-inch size)
• 2 cups shredded muenster cheese
• 3 cups enchilada sauce (homemade preferred)
• Mexican crumbling cheese for sprinkling (optional)
• Chopped sweet onion for garnish

Step 1: Prepare Ground Beef Mixture

Preheat your oven to 350 degrees Fahrenheit.

In the meantime, heat a skillet over medium-high heat and add the ground beef, breaking it up with a spoon as it cooks.

After a few minutes, add the onion, continuing to cook until the beef is browned.

If necessary, drain any excess grease.

Stir in the homemade taco seasoning and water, then reduce to medium heat and cook the mixture for about 10 minutes, stirring occasionally, until it thickens and the water is absorbed.

Step 2: Warm the Refried Beans

While the beef is cooking, empty the refried beans into a bowl.

Use a large spoon to slightly flatten the beans, which will help them heat more evenly.

Microwave the beans for about 40 seconds to 1 minute until they are just warm; this will allow them to spread more easily on the tortillas.

Step 3: Prepare the Casserole Dish

Pour 1 1/2 cups of homemade enchilada sauce on the bottom of a 9 x 13-inch casserole dish.

This will form the base layer for your burritos, adding flavor and preventing them from sticking to the dish.

Step 4: Fill and Roll the Burritos

Place a flour tortilla on a plate.

Spread a heaping spoonful of the warmed refried beans on the tortilla.

Add about 1/4 to 1/2 cup of the ground beef mixture over the beans.

Top with a couple of heaping tablespoons of grated cheese.

Roll the tortilla up and place it seam side down in the enchilada sauce in the casserole dish.

Repeat this process until all the burritos are filled, which should yield around 10 to 12 burritos depending on how much filling you use for each.

Step 5: Add Final Toppings and Bake

Drizzle the remaining enchilada sauce over the burritos in the casserole dish.

Sprinkle additional cheese on top, and if desired, add some Mexican Crumbling cheese for extra flavor.

Bake the dish at 350 degrees Fahrenheit until everything is bubbly and heated through.

This should take about 20-25 minutes.

Once done, remove from the oven and let cool slightly before serving.