Smothered Beef Burritos

Name: Smothered Beef Burritos with Queso Blanco & Pico de Gallo
Yield: 2 servings
Ingredients: 2 Tortillas; 1 Onion; 1/2 cup Rice; 3 oz Queso Blanco; 10 oz Ground Beef; 1 Tomato; 1 Lime; 1 tbsp Mexican Spice Blend; 10 oz Mild Red Enchilada Sauce; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp

with Queso Blanco & Pico de Gallo

By Recipe0 System

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!

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Tortillas
1 Onion
1/2 cup Rice
3 oz Queso Blanco
10 oz Ground Beef
1 Tomato
1 Lime
1 tbsp Mexican Spice Blend
10 oz Mild Red Enchilada Sauce
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.