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.
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)
- Ground Beef: substitute the meat for any kind of meat you prefer. Some ideas include carnitas, barbacoa, brisket, shredded chicken, or use ground chicken or turkey for a leaner option.
- Enchilada Sauce: use store bought or try my favorite homemade Tex Mex Chili Gravy.
- Taco Seasoning: store bought or make your own with my homemade taco seasoning recipe.
- Rice: use any kind of rice you prefer, white or brown. Or make some Cilantro Lime Rice or Mexican Rice.
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