Loaded Smothered Beef Burritos

4 tbsp. olive oil, divided

1 lb. ground beef

1 small white onion, diced small

1 (1 oz.) packet taco seasoning (medium heat)

7 flour tortillas (10-inch, burrito size)

1 (16 oz.) can refried beans

1 (8.5 oz.) pkg. precooked rice (I use Spanish rice.)

1 1/2 c. + 1 1/2 c. Mexican cheese blend, shredded, divided

1 (15 oz.) can red enchilada sauce (medium heat)

cilantro, optional for garnishing

1. Add 2 tbsp. olive oil to a large skillet on medium-high heat. Add beef and onion and stir and crumble intermittently until beef is cooked through and onions are soft.

2. Add the taco seasoning and stir to combine. Set skillet aside off the heat.

3. Preheat oven to 350 F and drizzle remaining 2 tbsp. olive oil into a large oven proof skillet or casserole. Set aside.

4. Lay tortillas out on the counter. Down the center of each tortilla, evenly smear with about 2 tbsp. of refried beans and then 2-3 tbsp. rice. Down the center on top of beans and rice, evenly distribute beef mixture and 1 1/2 c. of grated cheese between the tortillas.

5. Roll up each burrito and place in prepared skillet or casserole seam side down. Bake for about 25 minutes.

6. Remove from oven, and evenly drizzle the enchilada sauce over all the burritos and evenly sprinkle the remaining 1 1/2 c. grated cheese over the top of the burritos. Return to oven and bake for 10-15 additional minutes.

7. Garnish with cilantro and serve.

NOTE: I serve with sour cream, shredded lettuce, and diced fresh tomatoes.