This week for Taco Tuesday I made one of my favorite Mexican dishes, wet burritos. These wet burritos are stuffed with ground beef and beans, drenched in a delicious enchilada sauce, covered with ooey-gooey melted cheese and topped with lettuce, tomatoes, onions, and sour cream.
In a large size fry pan, I browned 2 pounds of ground beef. Seasoned it with Lawry’s seasoning(this is a staple in my kitchen) black pepper and my homemade taco seasoning.
When the ground beef is cooked all the way, drain off the extra grease you might have, I normally have a can under the sink just for this.
How To Make The Sauce For Wet Burritos
For my enchilada sauce, I mixed together 1 can of tomato sauce, 1 can diced tomatoes, 1 can 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.
Sometimes I prefer to use foil pans. You know like when there is cheese involved, the foil pans help with clean up. I have a stockpile in the pantry. I do put a cookie sheet under the foil pan just for support.
In order for 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 sauce.
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 sauce
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 sauce.
How To Assemble The Burritos
Time to assemble the inside. On the tortilla shell, I spread 1 tablespoon of refried beans.
Then about 1/2 cup of my prepared ground beef, and a sprinkling of taco cheese.
You can always add more of each ingredient if you like. Then roll them up and place them in the foil pan.
How Long To Bake The Burritos For
Once I have my pan filled with the burritos. I’ll cover every inch of them with my enchilada sauce and top that with shredded taco 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. This recipe goes really well served with homemade guacamole and chips.
Sharing one creative recipe at a time~ Jen
Other My Creative Manner recipe you may also enjoy are:
Fabulous Wet Burritos. Seasoned beef-and-bean burritos smothered with enchilada sauce.
For The Ground Beef
- 2 Pounds Ground Beef
- Seasoning Salt To Taste
- Black Pepper To taste
- Homemade Taco Seasoning or Taco Seasoning Packet Optional- 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 Burrito Shells
- 12 Ounces Shredded Taco Cheese
The Ground Beef
In a large frying pan season the ground beef.
Brown the ground beef until fully cooked, drain any fat off of the meat.
Combine all the sauce ingredients into a large bowl and set aside
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 1/2 cup of your ground beef
Sprinkle with a little cheese and roll the burrito up.
Place in a baking pan
When you have all 8 burritos made and in your baking dish, pour your sauce mixture over the top of the burritos.
Add the rest of your cheese on to the top of your burritos.
Cover with foil and bake in a 350℉ oven for 45-60 Minutes or until done.