Smothered Burrito with Green Chile Beef and Fries
This hearty, flavor-packed burrito combines creamy refried beans, sautéed calabacitas, and melty cheese, all wrapped in a soft flour tortilla.
It’s generously smothered in a rich ground beef and green chile sauce and served alongside crispy fries, also topped with that same savory gravy.
A true Southwest comfort classic you can make at home!
Why You’ll Love This Recipe
Bold New Mexican flavors: Roasted green chile adds heat and smokiness.
Fully loaded: Creamy beans, fresh veggies, cheese, and hearty beef in every bite.
Perfect for leftovers: Tastes even better the next day.
Comfort food at its best: Satisfying, melty, cheesy, and saucy.
Key Ingredients
Ground beef & green chile: The heart of the savory, slightly spicy smothering sauce.
Calabacitas: A sautéed mix of zucchini, squash, corn, and onions adds freshness.
Refried beans: Creamy and classic base for a burrito.
Shredded cheddar or Mexican blend cheese: Melts beautifully for gooey perfection.
Thick-cut fries: A crispy side, made even better when topped with green chile sauce.
Kitchen Tools
Large skillet
Medium saucepan
Mixing spoon
Knife and cutting board
Sheet pan or air fryer for fries
Grater (for cheese)
Smothered Burrito with Green Chile Beef and Fries
Ingredients
For the Burrito Filling:
2 large flour tortillas
1 cup refried beans
1 1/2 cups calabacitas (see below)
1 cup shredded cheddar or Mexican blend cheese
Calabacitas (Mexican Zucchini Medley):
1 tbsp olive oil
1 small zucchini, sliced
1 small yellow squash, sliced
1/2 cup corn kernels
1/4 cup diced onion
Salt and pepper to taste
1 lb ground beef
1/4 small onion, finely diced
2 garlic cloves, crushed
Salt to taste
2 tbsp flour
1/2 cup chopped roasted green chile (Hatch or similar)
2 cups water
1 cup chicken broth
3/4 tsp salt (plus more to taste)
Optional: pinch of granulated garlic or garlic salt
For the Fries:
2 cups frozen or homemade steak fries
Reserved green chile beef sauce for topping
Optional: shredded cheese for topping
Instructions
1. Make the Calabacitas:
Heat olive oil in a skillet over medium heat.
Add zucchini, squash, corn, and onion.
Sauté for about 7–8 minutes until tender.
Season with salt and pepper. Set aside.
2. Prepare the Green Chile Beef Sauce:
In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and no longer pink. Add a pinch of salt.
Sprinkle in the flour and stir well, cooking for 1–2 minutes. Pour in the green chile, water, and chicken broth, and stir until combined.
Simmer uncovered for about 15–20 minutes, allowing the sauce to thicken. Taste and season with additional salt or garlic salt as needed.
3. Cook the Fries:
Bake or air-fry fries until crispy and golden. Set aside.
4. Assemble the Burritos:
Warm tortillas briefly.
Spread refried beans down the center, then layer with calabacitas and shredded cheese.
Roll tightly into burritos.
5. Smother the Burritos & Fries:
Place burritos on a plate, pour hot green chile beef sauce generously over the top, and sprinkle with more cheese if desired.
Serve with fries on the side, also topped with green chile beef sauce.
Recipe Notes
Add flour to the beef before liquid: This creates a flavorful roux and helps thicken the sauce.
Use roasted Hatch green chile if possible—it adds unbeatable depth and smokiness.
Let the meat sauce simmer: 15–20 minutes allows the flavors to meld and the sauce to thicken.
Rest the burritos after smothering: Letting them sit for a few minutes helps the cheese melt fully and the sauce soak in slightly.
Grate your own cheese: It melts better than pre-shredded varieties with anti-caking agents.
Nutrition Information
(Per serving – approximate)
Calories: 720 | Protein: 32g | Fat: 40g | Carbohydrates: 60g | Fiber: 8g | Sodium: ~900mg
Recipe Swaps & Variations
Vegetarian Option: Skip the beef and use a green chile veggie gravy or black beans.
Cheese Sauce Version: Replace shredded cheese with nacho-style cheese sauce for extra richness.
Baked Variation: After assembling, smother burritos and bake in a 375°F oven for 10 minutes.
Use tater tots or wedges in place of fries for extra crunch and fun.
Swap tortillas: Use whole wheat or spinach tortillas for a twist.
How to Store Leftovers
Refrigerate: Store burritos and beef sauce separately in airtight containers for up to 4 days.
Reheat: Microwave or reheat on the stovetop, adding a splash of broth if needed to loosen the sauce.
Freeze: Wrap assembled burritos (unsmothered) in foil and freeze up to 2 months. Thaw overnight and reheat with fresh sauce.
Food & Drink Pairings
Drinks: Horchata, Mexican cola, iced tea with lime, or a light beer.
Sides: Fresh guacamole, pico de gallo, or a cucumber lime salad.
Dessert: Sopapillas with honey or cinnamon sugar churros.
Frequently Asked Questions:
What are calabacitas?
Calabacitas is a traditional New Mexican side made from zucchini, squash, corn, and onions.
It’s often sautéed and seasoned with salt and pepper.
Can I use canned green chile?
Yes—just make sure it’s flame-roasted.
Adjust quantity to your heat preference.
Is this dish spicy?
It has a mild to medium heat depending on the green chile used.
You can reduce or increase heat by adjusting the amount of chile or using mild varieties.
Can I make this with chicken?
Absolutely. Swap the ground beef for shredded chicken or ground turkey for a lighter version.
What if I don’t have chicken broth?
Use beef broth or water with a bouillon cube as a substitute.
How do I keep the fries crispy under the sauce?
Serve the sauce on the side or drizzle just before eating.
You can also broil the smothered fries for a few minutes to crisp the edges.
Can I prep this meal ahead of time?
Yes! Prepare all components in advance, then assemble and smother burritos right before serving.
How thick should the green chile beef sauce be?
It should be gravy-like: thick enough to coat the back of a spoon but still pourable.
What type of tortilla works best?
Large, burrito-sized flour tortillas (10-inch) are best—they hold more filling and stay pliable.
Can I air fry the fries instead of baking?
Yes! Air fry at 400°F for 12–15 minutes, shaking halfway through, for crispier results.