Name: Beef and Bean Burritos Smothered in Red Chile Chimayo Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 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); 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

Introduction

These hearty Beef and Bean Burritos smothered with a rich Red Chile Chimayo sauce offer a comforting and flavorful meal perfect for any occasion. Combining savory spiced beef with creamy beans and rice, then enveloped in a golden tortilla and topped with a smoky, aromatic sauce, this dish will quickly become a family favorite.

A large burrito on a white plate sits on a white marbled surface, covered with a rich brown sauce and melted orange and white cheese on top, creating a glossy layered effect. The burrito is stuffed with chunky ground meat and dark red beans, visible at one end spilling slightly onto the plate, along with small chunks of green avocado. Around the burrito, fresh lettuce and diced red tomatoes add green and red colors, giving a fresh contrast to the warm tones of the burrito. The textures range from soft and melted cheese to crunchy fresh vegetables on the sides. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Make the Chimayo Red Chile Sauce: In a bowl, whisk 1 cup of broth into the Chimayo red chile powder until smooth and lump-free. Heat canola oil in a saucepan over medium heat and sauté the chopped onion for about 5 minutes. Add garlic and sauté for another 2 minutes. Stir in the toasted cumin, oregano, and cinnamon, cooking while stirring constantly for 2 minutes. Pour in the chile mixture and remaining broth, stirring and bringing to a gentle simmer—do not boil. Add salt and let the sauce simmer on low for 20–30 minutes, stirring occasionally until it thickens. Let cool or use immediately.

Prepare the Burrito Filling: In a large skillet over medium heat, cook and crumble the ground beef until fully browned. Stir in the taco seasoning and mix well. Add the refried beans and cook until warmed through and creamy. Remove from heat.

Assemble the Burritos: Microwave the tortillas for 30 seconds covered with a damp towel to soften. Lay out one tortilla and spoon about one-sixth of the beef and bean mixture in the center. Add a scoop of Mexican rice and a generous sprinkle of shredded cheese. Fold the sides inward, then roll tightly from the bottom to form a burrito. Repeat with the remaining tortillas.

Pan-Fry for a Golden Finish: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add two burritos at a time, seam-side down, and cook until all sides are golden brown, turning carefully with tongs. Remove and keep warm while you finish the rest.

Smother and Serve: Place the burritos on plates or in a baking dish. Spoon the warm Chimayo red chile sauce generously over each burrito. Top with extra cheese, cilantro, sour cream, salsa, or avocado slices as desired.

Tips & Variations

Use fresh tortillas for the best texture; warming them helps prevent tearing during assembly.

For a vegetarian version, substitute the beef with sautéed vegetables or cooked lentils.

Add a squeeze of lime juice to the rice for an extra zesty flavor.

Adjust the amount of chile powder in the sauce to control the spice level.

Leftover sauce freezes well—store in an airtight container for up to 3 months.

FAQs

Can I make the Chimayo red chile sauce ahead of time?

Yes, the sauce can be made a day or two in advance and stored in the refrigerator to allow the flavors to deepen. Reheat gently before serving.

What can I use if I can’t find Chimayo red chile powder?

You can substitute with a blend of ancho chile powder and other mild red chile powders such as guajillo, but the distinctive smoky flavor of Chimayo is unique and worth seeking out if possible.