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These large wet burritos are stuffed with juicy ground beef, creamy refried beans, and lots of melty cheese!  Then smothered in a red enchilada sauce. Hearty, savory, and comforting!  These easy smothered burritos will quickly become a favorite dinner!

Wet burrito cut open to show it's filled with ground beef, cheese and rice. Topped with red sauce and sour cream.


All about these wet burritos…

  • What is a wet burrito? A wet burrito is one that has been smothered and covered in a red enchilada sauce and melted cheese. It’s also called a smothered burrito.
  • Completely customizable: this meal is a huge win when it comes to family dinner since you can make it your own. Swap out the fillings for you favorite meat/rice/beans and use your favorite red or green enchilada sauce.
  • Great option for leftovers! If you have leftover meat from a meal this is a great easy dinner idea.
  • Restaurant Quality: this meal comes together simply, but it is flavorful and filling, plus it always looks impressive just like a meal you would be served at your favorite Tex Mex restaurant.


Ingredients needed to make a wet burrito laid out on the counter.

Notes on some ingredients..

How to make (step-by-step):

Step by step images showing making ground beef for a wet burrito.

Step 1 & 2: Prepare fillings, the ground beef is cooked and then mixed with a homemade taco seasoning and some tomato sauce.  Prepare the rice and refried beans. Have all of your filling ingredients warm, this helps with the baking time.

Step by step image showing how to fill a tortilla to make a burrito, then a rolled burrito being covered with enchilada sauce.
  • Step 3: Fill the tortillas, layer the refried beans, meat, rice and cheese. Then roll and fold up the tortillas to create a burrito. Lay the burritos in a baking dish.
  • Step 4: Smother the burritos with enchilada sauce, then top with shredded cheese.
  • Step 5: Bake the burritos until all the cheese is melted. Serve
Side by side showing smothered burritos topped with cheese before baking and after.

Expert Tips:

  • Have all of your fillings warm when filling the wet burritos, this cuts down on the baking time and helps ensure that everything is heated throughout.
  • Use a baking dish instead of a cookie sheet when baking, some enchilada sauces can be runny and this will prevent making a mess in your oven.


Can these be frozen?

Yes, after filling and rolling the burritos wrap them in foil and place in a freezer safe container or bag. These can be frozen for 2-3 months.

Can I make this with a green enchilada sauce?

Yes, you can use any enchilada sauce of your choice. Green sauce pairs wonderfully with a chicken filling.

What is the best tortilla to use?

You will want to use large burrito size tortillas, which are about 10 inches in diameter. You can make your own homemade or use store bought. One of my favorite options when short on time is to purchase the raw tortillas from the markets that can be cooked at home in a skillet.

Finished dish, smothered burrito served on a plate and topped with sour cream, fresh lettuce, tomato and cilantro.

More Tex Mex recipes:

Wet Burrito

4.95 from 20 votes
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 4
Author: Serene
The KING of Burritos! This Wet Burrito is loaded up with juicy, tender meat, rice, beans, and cheese. All smothered in a red enchilada sauce, more cheese and baked until nice and melty. Top with some cooling sour cream and fresh lettuce and tomato for a fun, restaurant quality meal.
Wet burrito cut open to show it's filled with ground beef, cheese and rice. Topped with red sauce and sour cream.


Optional Toppings


  • Preparation: Preheat oven to 350℉. Spray a large baking dish with non stick spray, set aside.
  • Cook Meat: Prepare the ground beef by cooking in a large skillet over medium heat until completely cooked through, no longer pink. Drain the grease and return to stove over low heat.
  • Season: Add the taco seasoning and tomato sauce. Stir to combine. Allow to cook over low heat for another 2-3 minutes then remove from heat and set aside.
  • Fold Burritos: Layer flour tortillas with ingredients slightly off center in the tortilla. Leave at least a 1 inch border to the edge of the tortilla. For each tortilla use 1/4 cup of meat, beans, rice, and sprinkle with cheese. Roll burrito tightly, folding the ends in, and place seam-side down in prepared baking dish. (leave space between the burritos, they shouldn't be touching)
  • Bake: Bake burritos for 15-20 minutes.
  • Heat Sauce: pour the enchilada sauce into a small saucepan and heat until warmed through over medium heat, until just starting to bubble along the edges of the pot. Remove from heat.
  • Sauce: Spoon the warm sauce over the top of the burritos. Top with additional cheese.
  • Bake: Bake for an additional 5 minutes or until cheese is completely melted.
  • Top burrito with shredded lettuce, sour cream and pico de gallo.



Freezing: follow directions through step 4 of forming the burritos. Then wrap in foil and place in a large freezer safe bag. Store in freezer for 2-3 months. To thaw, remove from the freezer and place in refrigerator overnight. Then bake according to instructions (bake time may need to be increased before adding sauce to ensure burrito is heated throughout)


Serving: 1 | Calories: 407kcal | Carbohydrates: 21g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 902mg | Potassium: 403mg | Fiber: 2g | Sugar: 6g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published on November 28, 2016. Updated August 6, 2021 with new images and information. Recipe remains unchanged.

Photography done by the talented


Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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Recipe Rating


  1. You have modified the entire recipe. This is the second time someone has done this is a wet burrito recipe I have saved. It used to have zero rice instead and the enchilada sauce part was made with a can of chili and a can of enchiliada sauce and refried beans. What happened?

    1. I’m sorry, I think you have this recipe confused. I have never made an enchilada sauce using a can of chili and sauce. This recipe is the same, I just included links to the homemade sauce instead of listing out all of the ingredients so that way those that would prefer to use canned sauce aren’t overwhelmed by ingredients, and those who want the homemade sauce can easily find that recipe.

  2. We had it today for supper was 100% delicious I have tried burrito recipes before must say this it the best yet will keep this recipe and share it 

  3. I had leftover cilantro lime rice and was looking for a way to use it up. Oh man was this a winner of a recipe. So, so good!

  4. What a delicious recipe! I made this for supper tonight with Mexican red rice, and it was a huge hit! I can’t wait to make it again. Definitely a five star recipe.

  5. Would the burrito’s still taste good if I leave out the beans? And do you think if I used low sodium chicken broth instead of beef broth it will taste good?
    Thank you

    1. Hi Jan! The burritos will still be great without the beans if that’s how you prefer! And I have made the enchilada sauce plenty of times with low sodium or unsalted chicken broth and it turns out great. Let me know what you think if you make it 🙂

  6. Could these also be smothered in cheese sauce on top, instead of enchilada sauce or the chili gravy? If so, could you please tell me how to substitute it? Thank you! It looks delicious.