Wet Burrito

4.95 from 20 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: main dish

Cuisine: Mexican, Tex Mex

Servings:

Author: Serene

Ingredients

1 lb ground beef
1 packet taco seasoning (or Homemade Taco Seasoning)
½ cup tomato sauce
1 can refried beans (or black or pinto beans)
1 cup Cilantro lime rice (or Mexican rice, white or brown rice)
2 cups Monterey Jack cheese shredded
2 cups enchilada sauce Homemade or store bought
4-6 flour tortillas burrito size

Optional Toppings

shredded lettuce
pico de gallo
sour cream

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

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.

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