Wet Burrito Recipe

Our wet burritos are stuffed with ground beef, refried beans, and cheese. Then drenched in a delicious red 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 or our Instant Pot taco soup recipe.

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 tortilla 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.

Start to make these wet burritos by adding ground beef into a large frying pan. As the ground beef is browning I like to season with seasoning salt, black pepper, and my homemade taco seasoning.

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.

Easy Wet Burrito Sauce

I like to make use of time as much as I can so while the ground beef is browning. I'll mix up the enchilada sauce in a large mixing bowl. Then the red sauce will be ready when it's time to assemble the burritos.

For an easy wet burrito sauce, mix together 1 can of tomato sauce, 1 can of diced tomatoes, 1 can of mild enchilada sauce, and 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. Since my family isn't that fond of spicy foods the chilis and enchilada sauce works for us.

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 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. I didn't feel there can ever be too much cheese so I really load the cheese on. If can add as much as you like.

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.

Toppings

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. Our homemade Pico De Gallo works great on top of these wet burritos.

This recipe goes really well served with homemade guacamole and chips.

I love having some extra meals for those busy weeknights. This wet burrito with red sauce is a great meal idea to freeze.

My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen

Other My Creative Manner recipes you may also enjoy are:

• Goulash
• Hamburger Gravy
• Instant Pot Spaghetti
• Cheeseburger Macaroni ~ Instant Pot
• Crock Pot Taco Meat