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Beef and Bean Burritos Smothered with Red Chile Chimayo

Smothered beef and bean burritos topped with rich Chimayo chile sauce—delicious and easy!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Beef and Bean Burritos
  • 1 pound lean ground beef
  • 1 packet taco seasoning
  • 1 16 oz can refried beans
  • 6 large 12-inch flour tortillas
  • 1½ cups cooked Mexican rice
  • 1½ cups shredded Mexican cheese
  • Vegetable oil for pan-frying
  • Cilantro sour cream, salsa, avocado (optional toppings)
For the Red Chile Chimayo Sauce
  • ½ cup Pure Chimayo red chile powder
  • 2½ cups vegetable or chicken broth
  • 2 –3 tbsp canola oil
  • 1 small white onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp cumin seeds toasted and ground
  • 1 tsp Mexican oregano
  • ⅛ tsp ground cinnamon
  • 1 tsp salt

Method
 

Make the Chimayo Red Chile Sauce
  1. In a bowl, whisk 1 cup broth into the Chimayo red chile powder until smooth and lump-free.
  2. Heat oil in a saucepan over medium heat. Sauté the chopped onion for about 5 minutes.
  3. Add garlic and sauté another 2 minutes.
  4. Stir in the cumin, oregano, and cinnamon. Cook, stirring constantly, for another 2 minutes.
  5. Pour in the chile mixture and remaining broth. Stir and bring to a gentle simmer. Do not boil.
  6. Add salt and let the sauce simmer on low for 20–30 minutes, stirring occasionally until thickened to your desired consistency.
  7. Let cool and store or use immediately.
Prepare the Burrito Filling
  1. Cook and crumble ground beef in a large skillet over medium heat.
  2. Stir in taco seasoning and mix well.
  3. Add refried beans and cook until warmed through and creamy. Remove from heat.
Assemble the Burritos
  1. Microwave tortillas for 30 seconds, covered with a damp towel to soften.
  2. Lay out a tortilla and spoon ⅙ of the beef and bean mixture in the center.
  3. Add a scoop of rice and a generous sprinkle of cheese.
  4. Roll burrito-style: fold the sides inward, then roll up tightly from the bottom.
  5. Repeat with remaining tortillas.
Pan-Fry for a Golden Finish
  1. Heat 1 tbsp oil in a large skillet over medium heat.
  2. Add 2 burritos at a time, seam-side down. Cook until all sides are golden brown, rotating with tongs.
  3. Remove and keep warm while finishing the rest.
Smother and Serve
  1. Place burritos on a plate or in a baking dish.
  2. Spoon warm Chimayo red chile sauce generously over each burrito.
  3. Top with extra cheese, cilantro, sour cream, salsa, or avocado slices if desired.