Wet Burritos

Wet Burritos are a delicious Mexican-American comfort food featuring large flour tortillas stuffed with seasoned beef, beans, and rice, then smothered in a savory red enchilada sauce and melted cheese. They’re hearty, flavorful, and perfect for feeding a hungry crowd.

Why You’ll Love This Recipe

• Loaded with flavorful fillings
• Smothered in rich enchilada sauce
• Topped with gooey melted cheese
• Easy to customize with your favorite ingredients
• Great for family dinners and leftovers

Prep Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Servings

6 burritos

Ingredients

For the Filling

• 1 pound ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• ½ cup water
• 1 can (15 oz) refried beans
• 2 cups cooked Mexican rice

For Assembly

• 6 large flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

For the Sauce

• 2 cans (10 oz each) red enchilada sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin

Optional Toppings

• Sour cream
• Diced tomatoes
• Sliced green onions
• Chopped cilantro
• Sliced black olives
• Jalapeños
• Avocado slices

Instructions

Step 1: Cook the Beef

1. In a large skillet over medium heat, cook the ground beef and onion until the beef is browned.
2. Drain excess grease if needed.
3. Add garlic and cook for 1 minute.
4. Stir in taco seasoning and water.
5. Simmer for 3–5 minutes until thickened.

Step 2: Prepare the Sauce

1. In a saucepan, combine enchilada sauce, garlic powder, onion powder, and cumin.
2. Simmer over low heat for 5 minutes.

Step 3: Assemble the Burritos

1. Warm tortillas slightly to make them easier to roll.
2. Spread a spoonful of refried beans down the center of each tortilla.
3. Add Mexican rice and seasoned beef.
4. Sprinkle with a little cheese.
5. Fold in the sides and roll tightly into burritos.

Step 4: Bake

1. Preheat oven to 375°F (190°C).
2. Place burritos seam-side down in a greased 9×13-inch baking dish.
3. Pour the warm enchilada sauce evenly over the burritos.
4. Top with the remaining cheeses.
5. Bake for 20–25 minutes, or until bubbly and the cheese is melted.

Step 5: Serve

1. Let the burritos rest for 5 minutes.
2. Garnish with sour cream, tomatoes, green onions, cilantro, or your favorite toppings.
3. Serve hot with rice, beans, or a fresh salad.

Tips for the Best Wet Burritos

• Use shredded chicken or seasoned pork instead of beef for a different flavor.
• Add green chiles for extra heat.
• Homemade enchilada sauce adds even more depth of flavor.
• Don’t overfill the tortillas to prevent tearing.
• Warm tortillas before rolling for easier handling.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat covered in the oven at 350°F (175°C) until warmed through.
• Freeze assembled burritos before adding sauce for up to 3 months.

Nutrition (Approximate Per Serving)

• Calories: 680
• Protein: 35g
• Carbohydrates: 52g
• Fat: 37g
• Fiber: 6g