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Protein-packed burrito, smothered in creamy, tangy green chile sauce! Pure comfort food.
Hearty burritos stuffed with seasoned ground beef and beans, then smothered in a rich red chili sauce and melted cheese. A satisfying Southwestern classic that's perfect for a crowd-pleasing dinner.
Serving size: 1 serving
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Protein-packed burrito, smothered in creamy, tangy green chile sauce! Pure comfort food.
This tex_mex dish is perfect for lunch. With 1155.8 calories and 62.4g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Prepare the Red Chili Sauce: In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux. Stir in 3 tablespoons of chili powder, 1 teaspoon of ground cumin, garlic powder, and onion powder. Cook for 30 seconds until fragrant. Gradually whisk in the beef broth and tomato sauce until smooth. Bring to a simmer, then reduce heat and let it cook for 5-7 minutes, stirring occasionally, until thickened. Season with 1/2 teaspoon of salt. Set aside.
Cook the Beef Filling: In a large skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook for 5-7 minutes until browned. Drain any excess grease.
Combine the Filling: Stir the refried beans into the cooked beef. Add the remaining 2 tablespoons of chili powder, 1 teaspoon of ground cumin, dried oregano, the remaining 1/2 teaspoon of salt, and black pepper. Mix until well combined and heat through for 2-3 minutes.
Assemble the Burritos: Warm the tortillas for 20-30 seconds in the microwave to make them pliable. Spoon about a quarter of the beef and bean filling into the center of each tortilla. Top the filling with about 1/4 cup of shredded cheese. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Place each burrito seam-side down in the prepared baking dish.
Smother and Bake: Pour the red chili sauce evenly over the assembled burritos, ensuring they are fully covered. Sprinkle the remaining 1 cup of cheese over the top. Bake uncovered for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Garnish and Serve: Let the burritos rest for a few minutes before serving. Garnish with a dollop of sour cream and a sprinkle of fresh cilantro.
