Wet Burrito Recipe
Introduction
Wet burritos are a comforting and hearty meal, perfect for satisfying your Mexican food cravings. These burritos are smothered in a rich enchilada sauce and melted cheese, making each bite flavorful and indulgent.
Ingredients
- 1 pound lean ground beef
- 1 packet taco seasoning
- 5 burrito-sized tortillas
- 1 1/2 cups cooked rice (Spanish Rice, Cilantro-Lime Rice, or just white rice)
- 1 15 ounce can refried beans
- 2 cups shredded cheddar cheese (divided)
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup beef broth (low sodium)
- 28 ounce can enchilada sauce
- 1 teaspoon chili powder
Instructions
- Step 1: Preheat the oven to 350ºF.
- Step 2: Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook for 5-7 minutes until fully browned. Drain any excess fat. Stir in the taco seasoning along with the amount of water recommended on the packet, then set aside.
- Step 3: In a saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for about one minute. Slowly whisk in the beef broth and enchilada sauce, then add the chili powder. Bring the mixture to a simmer and cook until the sauce thickens slightly.
- Step 4: Lay out the tortillas and fill each with refried beans, cooked rice, seasoned ground beef, and about 1 1/2 cups of the shredded cheddar cheese. Fold the sides over and roll each tortilla tightly.
- Step 5: Spray a 13×9-inch baking dish with non-stick spray. Place the burritos seam side down in the dish to keep them closed.
- Step 6: Pour the enchilada sauce evenly over the burritos. Sprinkle the remaining cheddar cheese on top.
- Step 7: Bake in the preheated oven for 20 minutes, or until the cheese is melted and the dish is heated through.
- Step 8: Remove from the oven and serve hot, optionally with toppings like sour cream or chopped cilantro.
Tips & Variations
- For a vegetarian option, substitute the ground beef with sautéed vegetables or cooked lentils.
- Use pepper jack cheese instead of cheddar for a spicier flavor.
- If you prefer extra saucy burritos, add more enchilada sauce before baking.
- Warm the tortillas briefly before assembling to make rolling easier and prevent tearing.
Storage
Store leftover wet burritos in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a 350ºF oven until warmed through, about 15-20 minutes. Alternatively, microwave individual portions, covering loosely to retain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make wet burritos ahead of time?
Yes, you can assemble the burritos and store them covered in the fridge for up to 24 hours before baking. For best results, add the sauce and cheese right before baking.
What can I serve with wet burritos?
Wet burritos pair well with simple sides like Mexican rice, a fresh green salad, or guacamole. Sour cream and sliced jalapeños also make great toppings.
PrintWet Burrito Recipe
This Wet Burrito recipe features tender, seasoned ground beef, flavorful refried beans, and fluffy rice wrapped in large tortillas, all smothered in a rich, thick enchilada sauce and melted cheddar cheese. Baked until bubbly and golden, these burritos make a hearty and satisfying meal perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 burritos 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Meat and Seasoning
- 1 pound lean ground beef
- 1 packet taco seasoning
Fillings
- 5 burrito-sized tortillas
- 1 1/2 cups cooked rice (Spanish Rice, Cilantro-Lime Rice, or white rice)
- 1 (15 ounce) can refried beans
- 2 cups shredded cheddar cheese, divided
Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup beef broth (low sodium)
- 28 ounce can enchilada sauce
- 1 teaspoon chili powder
Instructions
- Preheat the oven: Set your oven to 350ºF to prepare for baking the burritos later.
- Cook the ground beef: Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook for 5 to 7 minutes until fully browned. Drain excess fat from the pan. Stir in the taco seasoning and the specified amount of water according to the packet’s instructions, mixing well to coat the beef thoroughly.
- Prepare the enchilada sauce: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about one minute to make a roux. Gradually whisk in the beef broth and enchilada sauce, then add the chili powder. Bring the mixture to a simmer and cook until the sauce thickens slightly, stirring often.
- Assemble the burritos: Lay out the tortillas and distribute the refried beans, cooked rice, seasoned ground beef, and about 1 1/2 cups of shredded cheddar cheese evenly among them. Fold in the sides and roll each tortilla tightly to enclose the filling.
- Prepare for baking: Lightly spray a 13×9-inch baking dish with non-stick spray. Arrange the burritos seam side down in the dish to prevent them from unraveling during baking.
- Add sauce and cheese: Pour the thickened enchilada sauce evenly over the arranged burritos. Sprinkle the remaining cheddar cheese on top to cover them.
- Bake the burritos: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and the burritos are heated through.
- Serve and enjoy: Remove the dish from the oven carefully, let the burritos cool slightly, then serve warm for a comforting and delicious meal.
Notes
- Use low sodium beef broth to control salt content.
- Feel free to add chopped onions or peppers to the beef while cooking for extra flavor.
- Leftover burritos can be refrigerated and reheated in the oven or microwave.
- For a spicier version, add extra chili powder or hot sauce to the enchilada sauce.
- Vegetarian adaptation: Replace ground beef with sautéed vegetables or plant-based meat substitutes.
Keywords: Wet Burrito, Ground beef burrito, Mexican casserole, Enchilada sauce recipe, Cheesy burrito bake
