Best 14 Wet Burritos Recipes

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Welcome to the world of tantalizing flavors and culinary delights! Get ready to embark on a mouthwatering journey with our carefully curated collection of wet burrito recipes. These delectable dishes are not just ordinary burritos; they are masterpieces that combine the richness of Mexican cuisine with a burst of flavors. Each recipe in this article is unique, offering a distinct taste profile that will satisfy even the most discerning palate.

Indulge in the classic Wet Burrito, a harmonious blend of savory ground beef, tender rice, and a medley of your favorite fillings, all wrapped in a warm tortilla. Experience the tangy explosion of the Red Chile Sauce, adding a vibrant hue and a spicy kick to your meal. For those who prefer a milder option, the Green Chile Sauce offers a delightful balance of flavors, while the Creamy Salsa Roja provides a rich and velvety touch.

But the culinary adventure doesn't stop there. Discover the secrets of the Chile Colorado Wet Burrito, a symphony of flavors where tender beef simmered in a flavorful chile sauce takes center stage. And for a vegetarian twist, the Black Bean Wet Burrito is a delightful surprise, bursting with the goodness of black beans, roasted red peppers, and a tangy salsa.

No matter your taste preferences, this collection of wet burrito recipes has something for everyone. With step-by-step instructions and detailed ingredient lists, you can easily recreate these culinary masterpieces in the comfort of your own kitchen. So, prepare your taste buds for a thrilling journey, and let's dive into the world of wet burritos!

Let's cook with our recipes!

FABULOUS WET BURRITOS



Fabulous Wet Burritos image

Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa.

Provided by Cindy Newell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 16

1 pound ground beef
½ cup chopped onion
1 clove garlic, minced
½ teaspoon cumin
¼ teaspoon salt
⅛ teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
½ cup chopped green onions

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.

Nutrition Facts : Calories 915.8 calories, Carbohydrate 92 g, Cholesterol 122.5 mg, Fat 42 g, Fiber 10.4 g, Protein 43.9 g, SaturatedFat 20 g, Sodium 2284.6 mg, Sugar 9.5 g

WET BURRITOS



Wet Burritos image

Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!

Provided by Terri F.

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

1 lb lean ground beef
2 cloves garlic, pressed
1/2 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Mexican oregano
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1/2 teaspoon black pepper
1 (15 ounce) can diced tomatoes, in sauce divided
2 cups cheddar cheese, shredded (or you can use mexican blend)
4 large flour tortillas
2 cups refried beans, with
1/4 teaspoon cumin, added
1 (10 ounce) can enchilada sauce
1 (18 ounce) jar homestyle beef gravy
sour cream
chopped onion
salsa
jalapeno
chopped lettuce
chopped tomato

Steps:

  • Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
  • Drain off any fat from browning.
  • Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
  • While meat is simmering, heat beans with 1/4 tsp.
  • cumin, and make gravy.
  • For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
  • Soften tortillas according to package directions.
  • Preheat oven to 375 degrees F.
  • Assemble burritos.
  • On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
  • Fold sides of burrito in, then roll from the other sides until you have a"package".
  • Place seam side down in a 13x9 baking dish.
  • When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
  • Bake 15-20 minutes until cheese is melted and burritos are heated through.
  • Serve each burrito with extra sauce from pan spooned over the top.
  • Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.

SHREDDED BEEF WET BURRITOS HACIENDA-STYLE!



Shredded Beef Wet Burritos Hacienda-Style! image

There is a fantastic Mexican restaurant nearby where I used to live in Indiana called the "Hacienda", and they are FAMOUS for their "wet burritos". (Which basically means they are SMOTHERED in cheese!!!! LOL!!) They are WONDERFUL!! Here is my very own homemade version of them! (These are big, but that's the way they serve them at...

Provided by Kelly Williams

Categories     Tacos & Burritos

Time 2h45m

Number Of Ingredients 23

1 (3 lb.) chuck roast, trim outer fat
1/2 tsp. seasoning salt, i use johnny's
1/2 tsp. garlic powder
1/2 tsp. coarse ground pepper
1/2 tsp. cumin
1/2 tsp. chili powder
3 Tbl. vegetable oil, more if needed
1 (14 oz.) can beef broth
2 (1 oz. ) packets lawrey's taco seasoning mix, or your favorite
1 tsp. frank's red hot sauce
1 Tbl. butter
6-8 large burrito-sized flour tortillas
1 can refried beans
thinly-sliced tomato
shredded lettuce
1 (32 oz.) package co-jack (colby-monterey jack) shredded cheese, or shred your own but a lot!
sour cream
jalapeno rings
salsa cruda and/or guacamole
sliced black olives
HACIENDA SAUCE:
3 cups prepared canned spicy enchilada sauce
1 cup prepared beef gravy

Steps:

  • 1. Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side. Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.) When hot, place roast in carefully. Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;) Add beef broth and turn heat down to medium. Place top on securely, place on regulator. Heat til regulator starts rocking. (This takes about 10-15 minutes at most.) Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.) When regulator starts to rock, set timer for 50 minutes.
  • 2. After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening. Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist. Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use. Put beef back into pot and add broth. Shred beef with 2 forks. Add 1 cup water, taco seasoning packets, hot sauce and butter. Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside. Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable. THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking. Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.) Top with a nice amount of shredded lettuce keeping it all in the center straight across.
  • 3. Pile each (on top of lettuce), with the shredded beef mixture. Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :) Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.) In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well. Pour evenly over burritos. Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :)
  • 4. Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned. Plate using large spatula! Use 2 if needed! Top with whatever you like such as sour cream, salsa cruda, jalapeno rings, black olives, etc.!
  • 5. I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
  • 6. *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
  • 7. ENJOY! Ole! :)

5 MINUTE WET BEEF & GREEN CHILE BURRITOS



5 Minute Wet Beef & Green Chile Burritos image

When I want to get dinner on the table in a hurry, I pull this out of my arsenal. A cut above for a quick meal. For those fans of Mexican food, this quickie will not disappoint.

Provided by Deja A

Categories     Beans

Time 5m

Yield 4 serving(s)

Number Of Ingredients 11

1 (12 ounce) can roast beef in gravy
1 (7 ounce) can diced green chilies
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup beef broth
2 teaspoons Wondra Flour
1 (15 ounce) can refried beans
1 cup shredded monterey jack pepper cheese
4 flour tortillas
4 tablespoons sour cream

Steps:

  • Place roast beef in saucepan and mash with fork.
  • Mix in green chiles, garlic powder, chili powder, ground cumin,, beef broth and Wondra Flour.
  • Bring to boil and simmer 2 minutes.
  • Place refried beans in a microwave safe bowl, cover with plastic wrap and heat in microwave about 2 - 3 minutes or until heated through.
  • Heat tortillas separately over open flame on stove, turning frequently until heated through or heat on griddle or frying pan, turning once.
  • Place warmed tortilla on plate and spread with refried beans. Remove a serving of beef from saucepan with slotted spoon and place over refried beans. Top with shredded cheese.
  • Fold sides of tortillas in about 2 inches. Roll the burrito, starting with the side closest to you and roll away from you.
  • Ladle some beef & green chile sauce over burrito and top with cheese. Garnish with a dollup of sour cream.
  • Note: If there is a Costco near you, the Kirkland brand canned roast beef is very good.

WET CHICKEN OR TURKEY BURRITOS



Wet Chicken or Turkey Burritos image

These are good with canned refried beans, but really excellent with Recipe #115728. It will not use the whole batch of beans, but there are many ways to serve those leftovers.

Provided by Debbie R.

Categories     Southwestern U.S.

Time 45m

Yield 7 serving(s)

Number Of Ingredients 7

1 cooked chicken breasts or 1 equivalent turkey
15 ounces refried beans
1/4 cup taco sauce
7 (7 inch) flour tortillas
15 ounces green enchilada sauce
6 ounces low-fat cheddar cheese, shredded (Kraft's Mexican cheese mix is good)
1/4 cup low-fat sour cream

Steps:

  • Remove skin from chicken or turkey if it's there. Shred into bite-sized pieces.
  • If you are using canned refried beans, mix them with the taco sauce. You can use salsa too. The point is to loosen up the beans a little.
  • Lay out tortillas. In each one, put some beans and chicken. Roll up in normal burrito fashion. As each tortilla is rolled up, put in a pan.
  • When finished filling and rolling tortillas, pour enchilada sauce over them.
  • Cover top with cheese.
  • Bake at 350 for 30 minutes. Top with sour cream.

Nutrition Facts : Calories 309.3, Fat 8.3, SaturatedFat 3.2, Cholesterol 20.2, Sodium 1200.9, Carbohydrate 40.2, Fiber 4.6, Sugar 5.7, Protein 17.7

FABULOUS WET BURRITOS



Fabulous Wet Burritos image

These burritos are awesome! I like to use a homemade enchilada sauce, but the can kind makes it easier.

Provided by Carol E.

Categories     Mexican

Time 40m

Yield 6 burritos, 6 serving(s)

Number Of Ingredients 16

1 lb ground beef
1/2 cup onion, chopped
1 garlic clove, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4 1/2 ounce) can green chili peppers, diced
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10 3/4 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups lettuce, shredded
1 cup tomatoes, chopped
2 cups Mexican blend cheese, shredded
1/2 cup green onion, chopped

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.

Nutrition Facts : Calories 789.7, Fat 35.1, SaturatedFat 15.6, Cholesterol 114.3, Sodium 2297.9, Carbohydrate 77.1, Fiber 9.8, Sugar 12.2, Protein 41.9

BODACIOUS WET BURRITOS



Bodacious Wet Burritos image

Make and share this Bodacious Wet Burritos recipe from Food.com.

Provided by J-Man42

Categories     < 4 Hours

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 17

4 lbs lean stewing beef
14 1/2 fluid ounces beef broth
4 tablespoons oil
1 (4 ounce) can diced green chilies
12 fluid ounces v 8 vegetable juice
4 garlic cloves, minced
2 cups refried beans
1/4 teaspoon cumin
1 (8 ounce) can diced tomatoes, in sauce
1 (10 ounce) can enchilada sauce
1 (18 ounce) jar beef gravy
2 cups monterey jack cheese or 2 cups cheddar cheese, shredded
4 -6 large flour tortillas
sour cream
onion, chopped
lettuce, chopped
tomatoes, chopped

Steps:

  • Brown meat in oil and drain.
  • Add beef broth, green chilies, V8 and garlic and simmer over low heat or crock pot until very tender (3 hours).
  • Shred meat with fork, drain excess liquid.
  • While meat is simmering, heat beans with cumin and make the gravy.
  • For gravy, combine enchilada sauce, beef gravy and tomatoes and heat until almost boiling.
  • Soften tortillas according to package directions.
  • Preheat oven to 375 degrees F.
  • Assemble burritos by placing 1/4 of the meat mixture, 1/4 of the bean mixture and 1/4 cup of cheese.
  • Fold sides of burrito in, then roll up.
  • Place all burritos seam side down in 13x9" baking dish.
  • Pour sauce mix over the burritos and sprinkle with remaining cheese.
  • Bake 15-20 minutes until cheese is melted and burritos are heated through.
  • Serve each burrito with extra sauce spooned on top.
  • Sprinkle on lettuce, sour cream, etc as desired.

FABULOUS WET BEEF BURRITOS



Fabulous Wet Beef Burritos image

We love burritos, tacos and any kind of mexican foods. I make them for our home on weekend once a while. It is so delicious and spicy and tasty.

Provided by Lisa Johnson

Categories     Tacos & Burritos

Time 45m

Number Of Ingredients 16

1 lb ground beef
1/2 c chopped onion
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp salt
1/8 tsp pepper
1 can(s) (4.5 ounce) diced green chile peppers
1 can(s) (16 oz.) refried beans
1 can(s) (15 oz.) chili without beans
1 can(s) (10.75 ounce) condensed tomato soup
1 can(s) (10 ounce) enchilada sauce
6 (12 inch) flour tortillas, warmed
2 c shredded lettuce
1 c chopped tomato
2 1/2 c shredded mexican blend cheese
1/2 c chopped green onions

Steps:

  • 1. 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



Wet Burritos image

This is SO good! You're going to love the sour cream and cream of mushroom soup sauce that makes these burritos wet. This recipe came from our church recipe collection.

Provided by CookingSandefer

Categories     Lunch/Snacks

Time 35m

Yield 6-10 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef or 1 1/2 lbs ground turkey
1 small onion
1 1/4 ounces taco seasoning mix (1 package)
16 ounces refried beans
16 ounces sour cream
16 ounces cream of mushroom soup
10 small soft tortillas
2 cups shredded cheddar cheese
10 toothpicks
shredded lettuce (optional)
sliced tomatoes (optional)

Steps:

  • Brown and drain ground beef and onions.
  • Add taco mix and beans. Stir well.
  • In a separate bowl mix sour cream and mushroom soup together.
  • Fill tortillas with beef mixture. Secure with toothpick.
  • Spread 1/2 of the sour cream mix on the bottom of a 9x13 pan. Place burritos on top of the sour cream. Spread remaining sour cream mix on top of the burritos.
  • Top with cheese.
  • Bake at 350 for 15 minutes.
  • Serve with shredded lettuce and sliced tomatoes.

GREEN CHILE WET BURRITOS



Green Chile Wet Burritos image

This is a big hit in my house, especially with my kid's friends. When my oldest two sons lived at home and I would make these, they would call their friends and I'd have extra company over for dinner!

Provided by Melissa Trent

Time 40m

Number Of Ingredients 9

2 pkg fajita size flour tortillas
1 lb ground beef
2 can(s) green chile refried beans
2 can(s) enchilada sauce-red, green or both
2 c cheddar cheese
1 medium onion, chopped
2 large tomatoes, chopped
1 can(s) olives, sliced
1 large sour cream

Steps:

  • 1. In large pan brown ground beef. Heat beans in microwave.
  • 2. Put some of the enchilada sauce in bottom of 2 13X9 baking dishes.
  • 3. Layer ingredients in each tortilla: beans, meat, cheese, onions. Roll into a burrito and place in dish.
  • 4. Pour the rest of the enchilada sauce over all the burritos and spread making sure all burritos are covered.
  • 5. Put on top of burritos: cheese onion tomatoes and olives.
  • 6. Cover with foil and bake in 350 degree oven for about 20 minutes. Serve with sour cream

BUSY NIGHT MICROWAVE WET BURRITOS



Busy Night Microwave Wet Burritos image

This is an old stand-by in my house! I always have the ingredients on hand, and my hubby loves them! Shhhh...don't tell him how easy they are!!! You can add anything you'd like to these! I like adding some leftover recipe #161522 inside!

Provided by Charmie777

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 (1 1/4 ounce) envelope taco seasoning
1 (64 ounce) can pinto beans
salt
1/2 onion, chopped
6 flour tortillas
32 ounces green enchilada sauce (use red if you prefer)
2 -3 cups cheddar cheese, grated
avocado (optional)
tomatoes (optional)
lettuce (optional)
hot sauce (optional)
jalapeno (optional)

Steps:

  • Brown the beef and drain.
  • Add taco seasoning and 1/2 cup water and cook until all liquid is gone.
  • Meanwhile, drain about half of the liquid off of the pinto beans and then heat in a pan.
  • When beans start to simmer, lightly mash until you get the desired consistency (I like some whole beans left). Season to taste with salt, about 1 teaspoon.
  • Lightly heat one tortilla over burner until pliable.
  • Spread some beans down the center or tortilla and top with some seasoned meat. Sprinkle on some onions and any other options you'd like. (Save some for on top!).
  • Tuck in sides of tortilla and then roll up. Place seamside down on a microwave safe plate.
  • Spoon some enchilada sauce over burrito and top with lots of grated cheese.
  • Lightly cover with micro-safe paper and cook on HIGH for about 2 minutes, until the cheese is nice and melted.
  • Repeat for remaining burritos.
  • Serve with sour cream or scattered tomatoes or anything you'd like!

Nutrition Facts : Calories 1328.8, Fat 41, SaturatedFat 18.5, Cholesterol 133, Sodium 1302, Carbohydrate 158.2, Fiber 44.3, Sugar 4.6, Protein 84.3

WET BURRITOS (CHICKEN)



Wet Burritos (Chicken) image

Another favorite in our house! Homemade tortilla's, homemade refried beans all combined with chicken and cheese and burrito sauce!

Provided by Candi Hummer

Categories     Tacos & Burritos

Time 8h20m

Number Of Ingredients 5

5 medium chicken breasts, boneless and skinless
2 c salsa of choice
homemade refried beans (will link recipe)
homemade tortilla's (will link recipe)
homemade enchilada sauce (will link recipe)

Steps:

  • 1. Cube chicken breasts, place in crockpot with salsa and cook on low until done.
  • 2. Layer homemade refried beans, chicken, cheese in homemade tortillas wrap in aluminum foil and place in warm oven to melt cheeses and warm through.
  • 3. Place on plate and cover with burrito sauce. Serve with lettuce and tomatoes, spanish rice or spanish mac-n-cheese!
  • 4. To make burrito sauce. I Make my homemade enchilada sauce add 1 heaping teaspoon of beef granules and a cup of water. You can also use 1 lg can enchilada sauce and 1 cup beef gravy.

WET BURRITOS



Wet Burritos image

Make and share this Wet Burritos recipe from Food.com.

Provided by weekend cooker

Categories     Cheese

Time 45m

Yield 6 burritos, 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 tablespoon taco seasoning
1 (16 ounce) cam pinto beans
2 tablespoons onions, chopped
1 (10 3/4 ounce) cam cream of mushroom soup
1/2 cup sour cream
6 flour tortillas
1 cup cheddar cheese, shredded
salsa (for serving)

Steps:

  • Preheat oven to 325 degrees.
  • Brown ground beef in a medium skillet over medium heat, drain off the grease.
  • Add taco seasoning, beans, and onion.
  • In a medium bowl, mix the mushroom soup, and the sour cream until mixture is smooth.
  • Pour the soup mixture over the meat mixture and mix thoroughly.
  • Place 2 tortillas on the bottom of a 2 quart casserole dish followed by a layer of 1/3 of the meat mixture.
  • Continue layering until all the ingredients have been used ending with meat mixture on top.
  • Sprinkle the shredded cheese on top of everything.
  • Bake until the casserole is bubbling, and the cheese is melted, about 30 minutes.
  • Serve with salsa.

WET BURRITOS RECIPE - (4.3/5)



Wet Burritos Recipe - (4.3/5) image

Provided by cwyorkiex3

Number Of Ingredients 16

1 lb ground beef
1/2 cup onion (chopped)
1 garlic clove (minced)
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chili peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condense tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas (warmed)
2 cups shredded Mexican cheese blend
2 cups shredded lettuce
1 cup tomatoes (chopped)
1/2 cup green onions (chopped)

Steps:

  • 1: In a large skillet over medium-high heat cook ground beef while chopping up with a spatula or spoon. Cook while chopping until browned. Add onion and cook until translucent. Drain the grease and season with garlic, cumin, salt and pepper. Stir in green chilies and refried beans. Mix until well blended. Turn off heat and keep warm. 2: In a medium saucepan combine chile without beans, tomato soup, and enchilada sauce. Cook until heated through and bubbling. Keep warm. 3: Place a warmed tortilla onto a platter, and spoon about a ½ cup of the ground beef mixture onto the center of the tortilla. Roll up the tortilla over the filling. Spoon a generous amount of the chile/enchilada sauce over the top of the burrito and sprinkle cheese over the top of the sauce. Microwave for 30 seconds or until the cheese has melted. Top with lettuce, tomato, and green onions. (Makes 6 Servings)

Tips:

  • Choose the Right Tortillas: For wet burritos, use large flour tortillas that are pliable and won't tear when folded.
  • Cook the Meat Thoroughly: Ensure the ground beef or shredded chicken is cooked thoroughly before assembling the burritos. This helps prevent foodborne illness.
  • Use a Variety of Toppings: Don't limit yourself to the traditional cheese and refried beans. Experiment with different toppings like sautéed vegetables, guacamole, salsa, sour cream, and pico de gallo.
  • Fold the Burritos Tightly: Roll the burritos tightly to prevent the filling from spilling out during cooking. Tuck in the ends to create a compact, sealed package.
  • Cook the Burritos Properly: Depending on the recipe, you can cook the burritos in a skillet, oven, or steamer. Follow the recipe's instructions to achieve the desired texture and doneness.

Conclusion:

Wet burritos are a delicious and versatile dish that can be customized to suit your taste preferences. With a variety of fillings, toppings, and cooking methods, the possibilities are endless. Whether you're a seasoned cook or a beginner in the kitchen, give these wet burrito recipes a try and enjoy a flavorful and satisfying meal. Remember to experiment with different ingredients and techniques to create your unique wet burrito masterpiece.

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