Smothered Chunky Beef Burritos
By: Mike, Posted: 4/4/2024
These Smothered Chunky Beef Burritos are made with our delicious Chunky Beef, rolled into a burrito and smothered with enchilada sauce. You have got to try them.
Looking for more dinner ideas you can make with little effort but lots of flavor? Try our French Onion Pot Roast, BBQ Chicken Sandwiches, or our Fall off the Bone Crock-Pot Ribs.
Our Smothered Chunky Beef Burritos
We love burritos at our house and our Smothered Chunky Beef Burritos rank at the top of our list for flavor. We start with a Chunky Beef which is well seasoned and cooked in a Dutch oven for several hours. It makes for the perfect set it and forget it recipe. Once it’s done cooking, the meat will fall apart and is perfect in burritos, tacos, enchiladas, or tostadas. Minda’s favorite is in a burrito, covered with enchilada sauce and cheese. Next time you are cooking for the family, you have got to try these Smothered Chunky Beef Burritos.
Ingredients, Substitutions, and Additions
Roast – Minda and I use a chuck roast for our Smothered Chunky Beef Burritos. We cook our roast to about 185° to 190°. This is perfect because the roast is super tender and is easy to cut into chunks instead of shredding.
Dairy – We love cheese in our burritos. We always have cheddar cheese on hand but a pepper jack is also great. Nothing beats a little sour cream to help with the heat.
Veggies – Onions are perfect for deglazing after your roast is seared. We serve our smothered chunky beef burritos with a side of shredded lettuce and diced tomatoes. You could also add onions and cilantro if desired.
Rice – Cooked white rice is easy to make with a rice cooker and is great in a burrito.
Tortillas – We make 6 massive burritos with one roast but if you are looking for some smaller burritos us soft taco sized tortillas.
Enchilada Sauce – Use your favorite canned enchilada sauce on top of your burrito for some extra zing.
Preferred Pairings for Smothered Chunky Beef Burritos
Craving Mexican food for dinner? Try these Smothered Chunky Beef Burritos alongside our Quick and Easy Mexican Rice, Cheesy Chicken Enchiladas, and our Quick and Easy Chicken Tortilla Soup.
Quick and Easy Mexican Rice – One of our favorite sides is Mexican Rice. This rice is packed with lots of flavor and best of all it can be made in just a few minutes.
Cheesy Chicken Enchiladas – Enchilada lover like us? Here’s our favorite recipe for Cheesy Chicken Enchiladas. These are smothered in enchilada sauce and full of flavor.
Quick and Easy Chicken Tortilla Soup – Need a good soup recipe during these cold months? Our Quick and Easy Chicken Tortilla Soup is the perfect soup to warm you from the inside out.
Ingredients for Smothered Chunky Beef Burritos
- 1 2.5 lb Chuck Roast
- 1 large Onion
- 2 tbs Oil
- 3 cup Cooked White Rice
- 12 oz Shredded Cheddar
- 1 10 oz can Red Enchilada Sauce
- 6 Burrito sized Tortillas
Dry Seasonings
- 1 tbs Granulated Onion
- 1 tbs Granulated Garlic
- 1 tbs Ground Cumin
- 1 tbs Oregano
- 1 tbs Chili Powder
- 1 tbs Paprika
- 1 tsp Tomato Bouillon
- 1 tsp Salt
- 1 tsp Pepper
Tomato Bouillon
- 3 cups hot water
- 1 tbs Tomato Bouillon
Toppings and Sides
- Shredded Lettice
- Sour Cream
- Diced Tomatoes
Directions
Prep Dry Seasonings and Onion then coat Chuck Roast: Mix Dry Seasonings (1 tablespoon granulated onion, 1 tablespoon granulated garlic, 1 tablespoon ground cumin, 1 tablespoon oregano, 1 tablespoon chili powder, 1 tablespoon paprika, 1 teaspoon tomato bouillon, 1 teaspoon salt, 1 teaspoon pepper) in a small bowl. Dice onion into 1/4-inch pieces and set aside. Use Dry Seasoning mix to completely coat chuck roast on all sides.
Sear Chuck Roast then deglaze with onion: Bring oil (2 tablespoons) to a ripple in a Dutch oven over high heat. Sear roast for 5 minutes on each side then remove and set aside. Stir in and sauté onions on medium/high heat for 5 minutes until tender. Turn off heat.
Preheat oven, return Chuck Roast to Dutch oven, make and add Tomato Bouillon and Bake: Preheat oven to 325°. Return roast to Dutch oven directly on top of sautéed onions. Stir tomato bouillon (1 tablespoon) into 3 cups hot water then pour over roast and onions. Place lid on Dutch oven and bake for 2.5 to 3 hours or until internal temperature reaches 185°.
Remove Roast from oven and chunk: Remove from oven. Carefully place roast on a large cutting board. Cut into 1/2 chunks and return to Dutch oven. Stir to fully incorporate sauce.
Assemble burritos, smother then enjoy: Warm red enchilada sauce (1 10 oz can) in microwave until hot (about 2 minutes). Heat tortillas (6 Tortillas). Evenly spread chunked beef, white rice (3 cups), and cheddar cheese (6 oz) onto the center of the tortillas. Roll burritos and place each on their own plate. Top each burrito evenly with red enchilada sauce and remaining cheese (6 oz). Serve with shredded lettuce, diced tomatoes, sour cream and enjoy!
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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Smothered Chunky Beef Burritos
6
servings15
minutes3
hours30
minutesThese Smothered Chunky Beef Burritos are made with our delicious Chunky Beef, rolled into a burrito and smothered with enchilada sauce. You have got to try them.
Ingredients
1 2.5 lb Chuck Roast
1 large Onion
2 tbs Oil
3 cup Cooked White Rice
12 oz Shredded Cheddar
1 10 oz can Red Enchilada Sauce
6 Burrito sized Tortillas
- Dry Seasonings
1 tbs Granulated Onion
1 tbs Granulated Garlic
1 tbs Ground Cumin
1 tbs Oregano
1 tbs Chili Powder
1 tbs Paprika
1 tsp Tomato Bouillon
1 tsp Salt
1 tsp Pepper
- Tomato Bouillon
3 cups hot water
1 tbs Tomato Bouillon
- Topping and Sides
Shredded Lettice
Sour Cream
Diced Tomatoes
Directions
- Prep Dry Seasonings and Onion then coat Chuck Roast: Mix Dry Seasonings (1 tablespoon granulated onion, 1 tablespoon granulated garlic, 1 tablespoon ground cumin, 1 tablespoon oregano, 1 tablespoon chili powder, 1 tablespoon paprika, 1 teaspoon tomato bouillon, 1 teaspoon salt, 1 teaspoon pepper) in a small bowl. Dice onion into 1/4-inch pieces and set aside. Use Dry Seasoning mix to completely coat chuck roast on all sides.
- Sear Chuck Roast then deglaze with onion: Bring oil (2 tablespoons) to a ripple in a Dutch oven over high heat. Sear roast for 5 minutes on each side then remove and set aside. Stir in and sauté onions on medium/high heat for 5 minutes until tender. Turn off heat.
- Preheat oven, return Chuck Roast to Dutch oven, make and add Tomato Bouillon and Bake: Preheat oven to 325°. Return roast to Dutch oven directly on top of sautéed onions. Stir tomato bouillon (1 tablespoon) into 3 cups hot water then pour over roast and onions. Place lid on Dutch oven and bake for 2.5 to 3 hours or until internal temperature reaches 185°.
- Remove Roast from oven and chunk: Remove from oven. Carefully place roast on a large cutting board. Cut into 1/2 chunks and return to Dutch oven. Stir to fully incorporate sauce.
- Assemble burritos, smother then enjoy: Warm red enchilada sauce (10 oz can) in microwave until hot (about 2 minutes). Heat tortillas (6 Tortillas). Evenly spread chunked beef, white rice (3 cups), and cheddar cheese (6 oz) onto the center of the tortillas. Roll burritos and place each on their own plate. Top each burrito evenly with red enchilada sauce and remaining cheese (6 oz). Serve with shredded lettuce, diced tomatoes, sour cream and enjoy!
