In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
Next, add the ground beef to the skillet and cook until browned, breaking it apart with your spatula. Drain any excess fat, then stir in the taco seasoning, mixing well to ensure the beef is fully coated. Cook for an additional 2 minutes, allowing the flavors to meld. Remove from heat.
Preheat your oven to 350°F (175°C). In a clean workspace, lay out the large flour tortillas. Spread a generous layer of refried beans in the center of each tortilla, followed by a scoop of the beef mixture, a spoonful of Spanish rice, and a sprinkle of the Mexican shredded cheese blend.
Carefully fold the sides of each tortilla inward, then roll it up tightly from the bottom to the top, securing the filling inside. Place each rolled burrito seam-side down in a greased baking dish.
Once all burritos are assembled, pour the red enchilada sauce evenly over the top, ensuring each burrito is well coated. Sprinkle the remaining Mexican shredded cheese blend generously over the sauce.
Drizzle the remaining 2 tablespoons of olive oil over the top of the cheese and cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
