These wet burritos are stuffed with ground beef, refried beans, and cheese. Then drenched in a delicious enchilada sauce and covered with ooey-gooey melted cheese. Severed with lettuce, fresh tomatoes, onions, sour cream, and homemade guacamole.
Change up Taco Tuesday with our south of the border inspired Wet Burrito.
This recipe has been a family favorite for years. I mean how can you go wrong with ground beef topped with cheese that is wrapped in a torilla shell. Then smothered with an enchilada sauce and more cheese! Come along as I share how I put this simple dinner recipe together.
Did I mention these burritos freeze will last in the freezer for up to 3 months? Making them great for freezer meal prep. Every so often I like to make a double batch of these. One to enjoy that night and the other for the freezer.
Of course, a store-bought taco or burrito seasoning mix will work, just follow the direction on the back of the package. Once the ground beef is fully cooked I drain all the fat off of it.
How To Make Enchilada Sauce For Wet Burritos
As the ground beef is browning I will mix up the enchilada sauce in a large mixing bowl.
For my enchilada sauce, mix together 1 can of tomato sauce, 1 can of diced tomatoes, 1 can of mild enchilada sauce, 1 small can of green chiles.
The enchilada and chilies will give this sauce a little kick, you can always use hot enchilada sauce or add a couple of dashes of hot sauce if you like spicier foods. My family doesn't like too many spicy foods.
Because I am all about easy cleanup sometimes I prefer to use foil pans. Not only are foil pan great for easy cleaning up but they work perfectly for making freezer wet burritos. I try to have a stockpile in the pantry that I get from the dollar store. When putting the foil pans in the oven I do use a cookie sheet just for support.
So the burritos don't stick to the bottom of the pan, I coat the bottom of my foil pan with a thin layer of the enchilada sauce.
Assembling The Burritos
Assembling the wet burritos is easy. To make things go quicker I like to lay out a few of the large tortilla shells on the countertop. Then add a thin layer of the refried beans to the shells. If you like a lot of refried beans you could always add more.
Then add a generous amount of ground beef and top that with a taco blend cheese.
Carefully roll the tortilla shells up and place them into the enchilada sauce-covered pan. Smother the tops of the shells with more enchilada sauce and cheese.
You can add as much cheese as you like. I love extra cheese on mine so I will load the burritos with cheese.
Then I cover my foil pan with aluminum foil. Placing it in a preheated 350℉ oven for 45 minutes to an hour or until done. The cheese will be nice and melted the enchilada sauce will be bubbly.
Just look at that delicious wet burrito topped with lettuce, tomatoes, and a dollop of sour cream. Add a splash of your favorite spicy taco sauce for added heat.
This recipe goes really well served with homemade guacamole and chips.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
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Smothered Wet Burritos that are stuffed with refried beans, ground beef, and cheese. Wrapped in a flour tortilla shell then coated with a simple enchilada sauce and more cheese. Baked to an bubbly perfection.
For The Ground Beef
- 2 Pounds Ground Beef
- 1 Teaspoon Seasoning Salt or to Taste
- 1 Teaspoon Black Pepper or to taste
- 2 Tablespoon Homemade Taco Seasoning or Taco Seasoning Packet optional- or to taste
For the Sauce
- 15 Ounces Tomato Sauce
- 14 Ounces Diced Tomatoes
- 10 Ounces Mild Enchilada Sauce
- 4 Ounces Canned Green Chilies
For The Burritos
- 16 Ounces Refried Beans
- 8 Flour Tortilla Shells 12 inch in size or larger
- 12 Ounces Shredded Taco Cheese
Preheat oven to 350℉
The Ground Beef
In a large frying add the ground beef and season with the seasoning salt, black pepper, and taco seasoning,
Brown the ground beef until fully cooked, drain any fat off of the meat.
In a bowl combine the tomato sauce, diced tomatoes, enchilada sauce, and diced green chilis.
Add a little sauce to the bottom of your baking dish and set aside
Lay the burrito shell out on your countertop, spread a spoonful of refried bean on the shell.
Add ½ cup of your ground beef
Sprinkle with a little cheese and roll the burrito up.
Place in a baking pan that is covered in the enchilada sauce.
When you have all 8 burritos made and in your baking dish, pour more of the sauce mixture over the top of the burritos and sprinkle with cheese.
Cover with foil and bake in a 350℉ oven for 45-60 Minutes or until done.