There’s something magical about a meal that makes the whole family rush to the table — and these Wet Burritos do exactly that. They’re big, cheesy, saucy, and absolutely satisfying. Think restaurant-style burritos, baked until bubbly and smothered in rich enchilada sauce. It’s comfort food at its finest, straight from your own oven.
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❤️ Why You’ll Love These Wet Burritos
- Saucy & cheesy: Every bite is drenched in melted cheese and zesty sauce.
- Restaurant-style comfort: Brings that Mexican restaurant flavor home.
- Easy to customize: Use your favorite fillings — beef, chicken, or veggies.
- Feeds a crowd: One pan serves up to six hearty burritos.
- Family-approved: Warm, flavorful, and impossible to resist!
🌮 What They Taste Like
These burritos are rich, cheesy, and packed with savory goodness. The beef and bean filling is seasoned with cumin, garlic, and green chilies, then wrapped in soft flour tortillas. Once smothered in a bold chili-enchilada-tomato sauce and baked to perfection, you get a melty, saucy masterpiece that’s pure comfort in every bite.
🧂 Ingredients
Filling:
- 1 lb ground beef
- ½ cup chopped onion
- 2 tsp minced garlic
- 1 tsp cumin
- ½ tsp salt
- ½ tsp pepper
- 1 (4.5 oz) can diced green chilies
- 1 (16 oz) can refried beans
Sauce:
- 1 (8 oz) can tomato sauce
- 1 (10 oz) can enchilada sauce
- 1 (15 oz) can chili with no beans (Hormel recommended)
Assembly:
- 6 large flour tortillas (burrito-size)
- 3 cups shredded Mexican blend cheese
- 2 cups shredded lettuce (for serving)
- Chopped green onions, for garnish
- Optional toppings: sour cream, salsa, jalapeños, diced tomatoes
🧰 Tools You’ll Need
- Large skillet (for browning beef)
- Saucepan (for the sauce)
- Mixing spoon or spatula
- Whisk
- Two 9×13-inch baking dishes
🔄 Substitutions & Additions
- Swap ground beef for shredded chicken, ground turkey, or black beans for a lighter version.
- Add corn, peppers, or mushrooms to bulk up the filling.
- Use green enchilada sauce instead of red for a tangier twist.
- Stir in chipotle sauce or jalapeños for a spicy kick.
👩🍳 Step-by-Step Instructions
- Cook the filling:
In a large skillet, cook ground beef, onion, garlic, cumin, salt, and pepper until the beef is browned. Drain excess grease. Stir in green chilies and refried beans. Mix until heated through. - Make the sauce:
In a saucepan, combine tomato sauce, enchilada sauce, and chili. Heat over medium, stirring until smooth and warm. - Assemble the burritos:
Divide the beef mixture evenly among the tortillas. Roll them up and place seam-side down in baking dishes. - Add sauce & cheese:
Pour the sauce evenly over the burritos, then sprinkle with shredded cheese. - Bake:
Bake uncovered at 375°F (190°C) for 20–25 minutes, or until the cheese is melted and bubbly. - Serve:
Garnish with shredded lettuce, green onions, and your favorite toppings. Serve hot — and don’t forget extra napkins!
🧊 Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap individually and freeze for up to 2 months. Reheat in the oven until warmed through.
🌶️ Serving Ideas
- Pair with Mexican rice, refried beans, or a fresh salad.
- Add a side of guacamole or sour cream for dipping.
- Serve with chips and salsa for the full fiesta experience.
🏡 Why You’ll Make This Again and Again
These Wet Burritos are the perfect mix of comfort and flavor — simple to make, totally customizable, and always a hit at the table. Whether it’s taco night or a weekend dinner, this is the kind of meal that turns an ordinary evening into something worth celebrating.
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