Smothered Burrito with Green Chile Sauce

A smothered burrito is the ultimate diner-style comfort food—hearty, indulgent, and unapologetically satisfying. Stuffed with seasoned beef and wrapped in a warm flour tortilla, then drenched in creamy green chile sauce and melted cheese, this dish delivers bold flavor in every bite.

What makes this burrito special is the green chile sauce. Made from tomatillos and roasted chiles, it’s tangy, savory, and silky, balancing richness with brightness. When simmered with a simple roux, the sauce thickens into that classic, spoonable consistency you expect from a restaurant plate.

The seasoned ground beef filling is simple but deeply flavorful, providing a savory backbone that pairs perfectly with the green chile. Once smothered and finished with cheese, the burrito becomes fork-and-knife comfort food at its best.

Served with crispy fries and a fresh side salad, this meal feels straight out of a Southwestern diner. It’s perfect for a weekend dinner, a casual gathering, or anytime you’re craving something warm, filling, and satisfying.

Servings and Timing

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Ingredients

Burrito Filling

• 1 lb ground beef
• 1 tablespoon vegetable oil
• ½ white onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper, to taste
• ½ cup beef broth or water
• 4 large flour tortillas
• 1 cup shredded cheddar or Mexican blend cheese

Green Chile Sauce

• 1 lb tomatillos, husked and rinsed
• 2 roasted poblano or Anaheim chiles, peeled
• 1 roasted jalapeño (optional)
• ¼ white onion
• 2 cloves garlic
• ½ cup chicken or beef broth
• Salt, to taste
• 1 tablespoon vegetable oil
• 1 tablespoon flour

For Serving

• French fries
• Shredded lettuce
• Diced tomatoes
• Diced red onion
• Optional sour cream or avocado

Instructions

1. Heat the vegetable oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
2. Stir in the onion and garlic and cook for 2–3 minutes until softened.
3. Season with cumin, chili powder, salt, and black pepper. Add the broth and simmer until slightly saucy. Remove from heat.
4. Warm the flour tortillas. Fill each with the beef mixture, roll tightly into burritos, and place seam-side down.
5. To make the green chile sauce, boil the tomatillos in water for about 8 minutes until softened. Drain.
6. Blend the tomatillos with roasted chiles, onion, garlic, broth, and salt until smooth.
7. Heat oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the green chile sauce, whisking constantly.
8. Simmer the sauce for 5–7 minutes until thick and creamy.
9. Place burritos on plates, pour green chile sauce generously over the top, and sprinkle with shredded cheese.
10. Allow the cheese to melt, then serve with fries and a fresh side salad.

Variations

• Use shredded chicken or carne asada instead of ground beef.
• Add refried beans or rice inside the burrito for extra heartiness.
• Make it spicier by adding serrano chiles to the sauce.
• Top with a fried egg for a classic breakfast-style smothered burrito.

Tips

• Roasting the chiles adds depth and smoky flavor to the sauce.
• Warm tortillas before filling to prevent cracking.
• For extra indulgence, bake the sauced burritos briefly until bubbly.
• This dish is best served immediately while hot and melty.