Wet Burritos 🌯💦
Warm, saucy, and irresistibly cheesy — these Wet Burritos are the ultimate comfort food! Packed with seasoned beef, beans, rice, and smothered in a rich red enchilada sauce and melty cheese, this restaurant-style meal is perfect for satisfying big appetites. A must-try for any burrito lover!
Ingredients:
For the Filling:
1 lb ground beef
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
1 cup cooked rice (white or Spanish rice)
1 cup refried beans
½ cup tomato sauce
1 tbsp Worcestershire sauce
1 tbsp taco seasoning (optional for extra flavor)
For the Burritos:
4–6 large flour tortillas (burrito-size)
1½ cups shredded cheddar cheese
1½ cups shredded Monterey Jack cheese
1 cup shredded lettuce (for serving)
1 tomato, diced (for garnish)
Sour cream, for topping
Sliced green onions, for garnish
Fresh cilantro, for garnish (optional)
For the Red Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1 (10 oz) can red enchilada sauce
1 tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
Instructions:
Prepare the Filling:
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet. Break it apart with a spatula and cook until browned. Drain any excess fat.
Stir in the cumin, chili powder, paprika, salt, pepper, Worcestershire sauce, tomato sauce, and taco seasoning (if using). Let it simmer for 5–7 minutes to blend the flavors.
Remove from heat and fold in the cooked rice and refried beans until everything is well combined. Set aside.
Make the Red Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the beef broth and enchilada sauce until smooth.
Add garlic powder, onion powder, salt, and pepper. Bring to a low boil, then reduce heat and let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.
Assemble the Burritos:
Preheat your oven to 375°F (190°C).
Lay out each tortilla and spoon about ¾ cup of the beef and bean mixture down the center.
Top with a small handful of shredded cheddar and Monterey Jack cheese.
Fold in the sides and roll into a tight burrito. Place seam-side down in a large baking dish.
Bake and Smother:
Once all burritos are in the baking dish, pour the warm red sauce generously over the top, making sure each burrito is completely smothered.
Sprinkle the remaining cheese over the burritos.
Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly.
Serve:
Plate each burrito with a spatula and top with shredded lettuce, diced tomatoes, sour cream, green onions, and fresh cilantro if desired.
🍽️ Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Servings: 4–6