Best 5 Magic Women Wet Burritos Recipes

WET BURRITO

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
• Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can't roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
• Bake for 20 minutes, or until warmed through.
• Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
• Serve topped with sour cream, guacamole and pico de gallo or salsa.

FABULOUS WET BURRITOS

Steps:

• Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
• Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

WET BURRITOS RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion begins to soften. Click for a medium skillet.
• Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm. Click for a whisk.
• Divide the beef and bean mixture into 6 portions in the pan.
• Place a burrito sized tortilla on a plate and place 1/6 of the ground beef mixture onto the center.
• Top with a little cheese and lettuce. Leave the lettuce out if you don't want it baked inside. You can substitute or add other veggies as well.
• Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) making sure to overlap well so no filling can escape.
• Repeat with the other 5 tortillas.
• Place seam side down in two greased 9 x 13 oven safe dishes. Click for a 9 x 13 baking dish.
• Pour the entire saucepan of the sauce over the top of the burritos.
• Top with the remaining cheese sprinkled over all evenly.
• Bake in the preheated oven for 15-20 minutes until burritos are heated through and cheese is melted.
• Top with more lettuce, tomato, sour cream and dried chives, or your choice of toppings.

MEXICAN WET BURRITO

Steps:

• For the salsa: Heat the vegetable oil in a large saucepan over medium heat. Add the peppers and onion and cook until the onion is translucent, 8 to 10 minutes.
• Meanwhile, blend together the tomatoes and tomato sauce in a large blender until smooth. Once the peppers and onions are cooked, stir the tomato sauce mixture into the saucepan. Bring to a boil then reduce to a simmer and stir in the cumin, oregano and black pepper. Simmer for 10 minutes; taste for seasoning and add salt if needed. Keep warm. Makes about 5 cups.
• For the queso sauce: Put the cheese and jalapenos in a heat-safe blender. Bring the milk to a boil over medium-high heat in a medium saucepan. Carefully pour the hot milk into the blender and blend until smooth. Return to the saucepan and keep warm over low heat.
• Makes about 2 cups.
• For the burrito: Heat the vegetable oil in a medium skillet over medium-high heat. Add the sliced steak and brown on one side. Loosen the meat with a spatula or spoon and brown the meat on the other side. Season with salt and pepper and remove from the skillet.
• Put the tortilla on a microwave-safe dish and cover it with a damp paper towel. Heat in the microwave until quite hot and pliable, about 20 seconds. Discard the paper towel.
• Put the refried beans, steak, rice, onion, cilantro, and cheese horizontally across the center of the tortilla, leaving a 2-inch border at both ends. Fold the left and right sides inwards perpendicular to the filling, then roll the burrito from front to back, pulling the filling tightly until the bottom of the burrito is now on top. Top with up to 1 cup of the salsa and about the same amount of queso sauce. Serve with sour cream, guacamole, and shredded lettuce if desired. Remaining salsa and queso sauce can be kept for up to 1 week, refrigerated.

MAGIC WOMEN WET BURRITOS

Steps:

• 1) Chop up onions and chilies add to hamburger and brown, set aside.
• 2) In a sauce pan heat up 1 cup of water and add bouillon cubes Bring to boil reduce heat.
• 3) Add 1 1/2 cups of water and the rest of the ingredients cook over medium heat. For approx 1/2 hour stirring often.
• 4) Pour 1/2 the sauce in with meat onion and chilies, mix well.
• 5) Scoop desired amount of meat into a shell with a large pinch of cheddar cheese and roll up place on cookie sheet. Do remaining shells untill meat is gone.
• 6) Pour ramaining sauce and cheese over burritos, bake 1/2 hour at 325.
• Serve with sour cream and your favorite salsa.