Smothered Burritos

I love when I can make dinner in advance, put it in the freezer and not have to worry about anything except putting it in the oven! It is great for busy weeks or lazy nights, my smothered burritos are a perfect freezer meal. I was able to make three dinners in less than two hours.

I make both a beef and chicken version of this meal, we like it both ways, but chicken is my favorite.

1lb Ground Beef
1lb  Chicken (I used strips and then cut them into chunks)
1 cup rice (uncooked)
Taco Seasoning
Cheese (I use Cheddar)
Sour cream
1 Onion
4 Cloves of garlic
20 soft tortillas
2 cans of black beans
2 cans of enchilada sauce (one green, one red)



Start by cooking your rice according to the instructions on the package.


Open your black beans and rinse them, place them in a pot on the stove and heat them in either water or stock. ( I use stock for extra flavor)


Brown your ground beef in a pan on the stove top.


While the beef is cooking chop up your onion and mince your garlic.


Once your ground beef has browned, strain it in the sink, then add half of your onions into the hot pan on the stove to start cooking them down.

Once the onion has cooked down a bit half of your garlic and mix until fragrant.


Add the beef back into the pan, along with at least 2 tablespoons of taco seasoning and 1/3 of the can of red enchilada sauce.  Mix it together and let simmer for at least 5 minutes stirring occasionally.

Transfer the Beef to a bowl and wipe out the pan with a paper towel, put the pan back on the heat and put the chicken in to brown.

Remember to check on your rice and stir your beans while the meat is cooking!


Once the chicken starts to brown, add the other half of your onion and garlic, at least two tablespoons of taco seasoning and one third of your green enchilada sauce.


Simmer your chicken for at least 5 minutes, stirring occasionally.

While the chicken is  simmering take your baking dishes out and spray them with cooking spray. After spraying your dish, pour some of your enchilada sauce in each pan.


One your rice and beans are done, set up an assembly line for your burritos!

Build your Burritos! Mine are built like this:

  • Rice
  • Meat
  • Beans
  • Sour Cream
  • Cheese


Once it is built, roll that puppy up and place it in your baking dish.


Repeat this process for all of your burritos, then cover them in the remaining enchilada sauce.


Once you’ve finished cover them in cheese. (I always cook at least one of the pans for dinner that night) Then I wrap with cling wrap and tinfoil to put in the freezer for another time.


For a dish that is not frozen bake at 350 for thirty minutes, then turn your broiler on high for 5 minutes, checking on it regularly. If you are pulling it out of the freezer, cover the dish with tin foil, place in a cold oven and then set the oven to 375. Let it cook for at least one hour, covered. After an hour uncover the dish and use a thermometer to check the internal temperature, it should be cooked until it is 165 degrees in the middle. Once it has reached temperature, place under the broiler on high for 5 minutes, check on it regularly. Take it out of the oven and dinner is served!





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