Wet Burritos
These saucy, cheesy Wet Burritos are packed with seasoned beef, beans, and green chiles, then smothered in a rich chili-enchilada sauce and baked to melty perfection. Great for weeknight dinners or satisfying a Tex-Mex craving!
Ingredients
- 1 lb ground beef
- 1/2 cup chopped onion
- 2 tsp minced garlic
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 4.5 oz diced green chile peppers
- 16 oz refried beans
- 8 oz tomato sauce
- 10 oz enchilada sauce
- 15 oz chili, no beans (e.g., Hormel)
- 6 flour burrito tortillas (about 12 inches)
- 2 cups shredded lettuce
- 3 cups shredded Mexican blend cheese
- Chopped green onions (for garnish)
- Optional toppings: sour cream, diced tomato, dried chives, jalapeños, etc.
How To Make Wet Burritos
- Preheat the oven to 400°F (200°C).
- In a skillet over medium-high heat, brown the ground beef and onion until beef is cooked through and onion is softened. Drain any excess grease.
- Stir in garlic, cumin, salt, pepper, green chiles, and refried beans until well blended. Turn off heat and keep warm.
- In a saucepan, combine the tomato sauce, enchilada sauce, and chili (no beans). Whisk together and heat over medium heat until warmed through. Turn off heat and set aside.
- Divide the beef-bean mixture into 6 equal portions.
- Place a tortilla on a flat surface. Add one portion of the filling to the center. Top with a little shredded cheese and lettuce (if desired inside).
- Fold the tortilla sides in, then fold the top and bottom over the filling to form a tight burrito. Repeat with remaining tortillas.
- Place burritos seam side down in two greased 9×13-inch baking dishes.
- Pour the entire saucepan of sauce evenly over the burritos.
- Sprinkle remaining shredded cheese over the top.
- Bake uncovered for 15–20 minutes, until burritos are heated through and cheese is melted.
- Top with additional lettuce, tomatoes, sour cream, green onions, or your favorite toppings before serving.
