Beef and Bean Burritos Smothered with Red Chile Chimayo

If you’re craving a hearty, comforting, and spice-rich meal, these beef and bean burritos smothered with red chile Chimayo will completely satisfy your taste buds. This dish combines bold New Mexican flavors with a satisfying burrito base, layered with creamy refried beans, seasoned ground beef, fluffy Mexican rice, and melty cheese—all wrapped in a pan-fried tortilla and drenched in smoky red chile sauce.

The star ingredient here is the Chimayo red chile powder, a regional gem that adds a unique depth of flavor. Smothered burritos are a staple in New Mexican cuisine, and this version brings authentic flavor into your kitchen with ingredients easily found at home. Whether you’re cooking for family dinner, meal prepping for the week, or hosting a casual get-together, these burritos deliver.

Want to understand what makes Chimayo red chile so special? The region of Chimayo, New Mexico is known for producing sun-dried chiles with a rich earthy flavor and mild to moderate heat. These chiles are part of the Capsicum annuum species, which includes some of the most popular cooking peppers around the world. While many associate burritos with Tex-Mex, this version takes inspiration from authentic New Mexican cuisine, where red chile reigns supreme.

🌶️ What is Chimayo red chile?

Chimayo red chile refers to a specific type of dried chile pepper grown in the small village of Chimayo in northern New Mexico. These chiles are prized for their distinctive, smoky flavor and slightly sweet undertone. Unlike commercial chile powders, Chimayo red chile is usually sun-dried and ground in small batches, preserving its natural oils and bold aroma.

This chile isn’t extremely hot—it delivers a medium warmth, allowing the full flavor of the beef, beans, and tortillas to shine without being overpowered. Its deep red color also gives the sauce a beautiful appearance that contrasts perfectly with the golden-browned burritos.

If you can’t find authentic Chimayo chile locally, look online for specialty spice shops. Just make sure to verify the source to avoid imitation products. Alternatively, you can use a high-quality New Mexican red chile powder, but the flavor won’t be quite as rich.

✅ Why this recipe works

This beef and bean burrito smothered with red chile recipe is a winning combination of taste, texture, and tradition. Here’s why you’ll love it:

• Flavor balance: The boldness of seasoned ground beef pairs with the creamy smoothness of refried beans and the fluffy texture of Mexican rice.

• Crispy meets saucy: Lightly pan-frying the burritos creates a golden, crispy exterior that holds up beautifully under the rich red chile sauce.

• Customizable: Add or skip toppings like sour cream, avocado, or salsa depending on your preferences.

• Filling and hearty: With protein, carbs, and fiber all in one, it’s a complete meal on its own.

If you’re looking to try similar regional Mexican favorites, check out our guide on how to make enchiladas with green chile sauce for another bold and traditional recipe.

🧂 Ingredients breakdown

Let’s take a closer look at the exact ingredients you’ll need to make these flavorful smothered beef and bean burritos. This recipe yields 6 large burritos, perfect for family meals or leftovers.

For the burritos:

• 1 pound lean ground beef

• 1 packet taco seasoning (or use 2 tsp chili powder, 1 tsp cumin, ½ tsp onion powder, ½ tsp garlic powder, and ¼ tsp smoked paprika)

• 1 (16 oz) can refried beans – creamy and rich

• 6 large (12-inch) flour tortillas – flour tortillas provide the perfect wrap

• 1½ cups cooked Mexican rice – adds texture and color

• 1½ cups shredded Mexican cheese blend – choose a mix of Monterey Jack, cheddar, and asadero cheese

• Vegetable oil – for pan-frying

• Optional toppings: sour cream, salsa, sliced avocado, chopped cilantro

For the red chile Chimayo sauce:

• ½ cup authentic Chimayo red chile powder

• 2½ cups vegetable or chicken broth – choose low-sodium if preferred

• 2–3 tablespoons canola oil

• 1 small white onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon cumin seeds, toasted and ground

• 1 teaspoon Mexican oregano

• ⅛ teaspoon ground cinnamon – adds subtle warmth

• 1 teaspoon salt, or to taste

Looking for more sauces like this? Browse our homemade sauce section to explore more regional flavors.

🥣 Where to buy Chimayo chile powder

Authentic Chimayo chile powder can be found in specialty spice stores, farmers markets in New Mexico, or online. Be wary of generic red chile powders labeled “Chimayo-style”—they’re often blended and lack the purity of real Chimayo chile.

Here are a few tips to ensure authenticity:

• Look for 100% Chimayo chile on the label.

• Choose products from certified New Mexican growers.

• Avoid overly bright red powders—real Chimayo chile is dark and earthy in appearance.

If Chimayo chile isn’t available, a quality Capsicum annuum-based red chile from Hatch or Dixon, NM can be a decent substitute.

🍲 How to make Chimayo red chile sauce

Making Chimayo red chile sauce from scratch is easier than you think and totally worth it for that deep, smoky, authentic flavor. Follow these steps:

1. Whisk the chile: In a bowl, whisk together 1 cup of broth with the ½ cup of Chimayo chile powder until smooth and lump-free.

2. Sauté aromatics: Heat 2–3 tbsp oil in a saucepan over medium. Sauté 1 small chopped onion for about 5 minutes, then add garlic and cook for 2 more minutes.

3. Toast the spices: Stir in ground cumin seeds, Mexican oregano, and cinnamon. Let toast for 1–2 minutes to release the flavors.

4. Add chile mixture: Pour in the whisked chile-broth blend and remaining 1½ cups of broth. Stir well.

5. Simmer gently: Bring to a low simmer (don’t boil), add 1 tsp salt, and cook uncovered for 20–30 minutes, stirring occasionally.

6. Adjust: If the sauce thickens too much, add more broth to reach desired consistency.

For more authentic red chile sauce ideas, visit this Pinterest inspiration board.

🍖 Preparing the burrito filling

The base of this burrito is a savory blend of seasoned ground beef and creamy refried beans. Here’s how to prepare it:

1. Cook the beef: In a large skillet over medium heat, cook 1 pound of lean ground beef, breaking it up with a spatula.

2. Add seasoning: Stir in taco seasoning (store-bought or homemade) and a splash of water. Let it simmer for 2–3 minutes.

3. Add beans: Mix in the entire 16 oz can of refried beans. Stir until creamy and heated through.

This rich and hearty mixture forms the foundation of your burritos.

🌯 Assembling the burritos

To assemble the burritos, follow these steps for a tightly rolled wrap that holds up to pan-frying and sauce.

1. Warm the tortillas: Microwave the tortillas for 30 seconds wrapped in a damp towel.

2. Layer the filling: Spoon 1/6 of the beef and bean mixture onto each tortilla. Add ¼ cup of cooked Mexican rice and a generous sprinkle of shredded cheese.

3. Roll it up: Fold in the sides, then roll from the bottom up into a tight cylinder.

Need help with the technique? Check out this burrito folding tutorial for visual guidance.

🔥 Pan-frying for a golden finish

To elevate texture and flavor, pan-frying the burritos gives them a golden crust that resists sogginess when smothered in sauce.

1. Heat the skillet: Add 1 tbsp vegetable oil to a large skillet and heat over medium.

2. Fry seam-side down: Place 2 burritos seam-side down and cook for 1–2 minutes until golden. Rotate with tongs to crisp all sides.

3. Repeat: Transfer to a warm plate and repeat with remaining burritos.

For a lower-fat option, bake them at 375°F for 10–12 minutes instead.

🧄 Smothering and serving

Now it’s time to transform these golden burritos into saucy, savory masterpieces.

1. Plate the burritos: Place them on a plate or baking dish.

2. Ladle on the red chile sauce: Spoon generous amounts of hot Chimayo red chile sauce over each burrito.

3. Top it off: Sprinkle with extra cheese. Add sour cream, avocado, salsa, or chopped cilantro for freshness.

Presentation tip: Serve with a side of refried beans or simple salad for a complete meal.

🍽️ Serving suggestions and pairings

To create a full dining experience, here are a few ideas for sides and drinks that pair beautifully with these smothered burritos:

• Mexican street corn (Elote)

• Chips and fresh guacamole

• Simple green salad with lime vinaigrette

• Cold agua fresca (try watermelon or cucumber-lime)

• Churros or flan for dessert

For more burrito dinner inspiration, visit our ultimate burrito night roundup.

🧊 Storing and reheating tips

These burritos are ideal for make-ahead meals. Here’s how to store and reheat them:

• Refrigerator: Store assembled but unsauced burritos in an airtight container for up to 4 days.

• Freezer: Wrap individually in foil and freeze for up to 2 months. Store sauce separately in a freezer-safe container.

• Reheating: Reheat in the oven at 350°F for 15–20 minutes. Reheat sauce in a saucepan over low heat.

Avoid microwaving to maintain crispness, especially if they’ve been pan-fried.

❓ FAQs

What is Chimayo chile sauce made of?
It’s made from Chimayo chile powder, broth, onions, garlic, cumin, oregano, cinnamon, and salt.

Can I make these burritos ahead of time?
Yes! Assemble and refrigerate them unsauced, then pan-fry and smother when ready to serve.

Is Chimayo chile very spicy?
It has a medium heat level with a rich smoky flavor—not overwhelmingly spicy.

What can I substitute for Chimayo chile powder?
Use a high-quality New Mexican red chile powder, though the flavor won’t be as unique.

Can I bake the burritos instead of frying them?
Absolutely. Baking at 375°F for 10–12 minutes works great.

Are these burritos freezer-friendly?
Yes! Wrap and freeze individually, then reheat as needed.

What’s the difference between red chile and enchilada sauce?
Red chile sauce is typically made with pure chile powder and broth, while enchilada sauce may include tomato and thickening agents.

Print