Wet Burrito Recipe
Mexican-American · Main course · 50 min total
A hearty, saucy burrito smothered in red enchilada sauce and melted cheese, baked to perfection. This recipe delivers a comforting, restaurant-style meal at home.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
720
kcal/serving
kcal/serving
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1/2 cup water
- 1 can (16 oz) refried beans
- 4 large flour tortillas (10-inch)
- 2 cups shredded Mexican blend cheese
- 1 can (19 oz) red enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 tomato, diced
- 1 cup shredded lettuce
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is browned and onion is soft. Drain excess fat.
- Stir in taco seasoning and water; simmer for 5 minutes until thickened. Remove from heat.
- Warm refried beans in a small saucepan or microwave.
- Lay tortillas on a work surface. Spread about 2 tablespoons refried beans down the center of each tortilla. Top with beef mixture, then sprinkle with 1/2 cup cheese total (reserve rest for topping).
- Roll up burritos tightly: fold in sides, then roll from bottom. Place seam-side down in prepared baking dish.
- Pour enchilada sauce over burritos, covering completely. Sprinkle remaining 1 1/2 cups cheese on top.
- Bake for 20-25 minutes until bubbly and cheese is melted.
- Let rest 5 minutes. Top with sour cream, cilantro, tomato, and lettuce. Serve hot.
Tips
- For a spicier version, use hot enchilada sauce or add diced jalapeños to the beef.
- Leftover burritos can be stored in the fridge for up to 3 days; reheat in oven or microwave.
- Substitute ground beef with shredded chicken or pork if desired.
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