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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:

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.

FAQ’s:

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 19 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.

Ingredients  

Optional Toppings

Instructions 

  • 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.

Video

Notes

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)
 
 

Nutrition

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 @KJandCompany.co

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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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36 Comments

  1. Don’t usually make Mexican food as hubby isn’t a fan. Made these. Hubby loves them. Ate 2 in one sitting. May or may not be making them again. (Just made them last wkend) Thanks for an awesome recipe.

  2. I’m making these today for the 3rd time. My husband and I just can’t get enough of them. The enchilada sauce is absolutely delicious. I can’t stop eating it right out of the pan.
    Thank you so much for sharing the wonderful recipe.

  3. Hi Serene! Do you think it would be okay to make the seasoned beef and chili gravy a day in advance, and then reheat, assemble and bake the following day? Thanks.

  4. My husband really loves the Burrito Grande from the Cheesecake Factory, but we do not live in the US and don’t have the opportunity to visit one regularly. So, I decided to surprise him with this recipe. It was a hit! The only change I made was to sub out the re-fried beans (not a fan for me) with a can of mashed red kidney beans. Very tasty recipe.

  5. Could this sauce get ANY BETTER? DELICIOUS! I did mix my homemade beans in with the beef. And I coated the burritos with a little oil. There in the oven first to get a little crispy on outside and the sauce is simmering. Will put that on in a few min and finish baking. YUM!

  6. Thank you for this! I wasn’t sure how to make the sauce for smothering and this is just what I had in mind. Delicious.

  7. This was one of the yummiest dinners I have ever made. I got hugs and help with dishes without asking. Move over burritos, smothered is sooooo much more exciting! Thank you for this delicious recipe! Five stars!

  8. This is a really good dish. I made it tonight and devoured it. The gravy is great as is but ,after a seasoning taste test I added one more item: 1 Tbsp of unsweetened cocoa powder. Gives it a deeper mole note. Great recipe. Thanks for sharing!