These hearty Wet Burritos come packed with seasoned ground beef, beans, and chiles, then smothered in a rich, savory sauce and baked until the cheese melts into a bubbly blanket of goodness. It’s the kind of warm, satisfying meal that feels like a restaurant favorite but is surprisingly easy to make at home.
Wet Burritos
Ingredients:
| INGREDIENTS | QUANTITY |
|---|---|
| Ground beef | 1 lb |
| Chopped onion | 1/2 cup |
| Minced garlic | 2 tsp |
| Cumin | 1 tsp |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
| Diced green chile peppers | 4 1/2 oz |
| Refried beans | 16 oz |
| Tomato sauce | 8 oz |
| Enchilada sauce | 10 oz |
| No-bean chili (Hormel) | 15 oz |
| Large flour burrito tortillas (about 12 in.) | 6 |
| Shredded lettuce | 2 cups |
| Shredded Mexican-blend cheese | 3 cups |
| Chopped green onions | For garnish |
| Additional toppings | As desired |
How to Make Wet Burritos:
Step 1 — Heat the Oven:
Preheat your oven to 400°F (200°C).
Step 2 — Cook Beef & Onions:
Set a skillet over medium-high heat and brown the ground beef with the chopped onion until the beef is cooked through and the onion softens.
Step 3 — Season & Combine:
Drain excess fat, then add the minced garlic, cumin, salt, and pepper. Stir in the diced green chiles and refried beans until the mixture is well blended. Keep warm.
Step 4 — Make the Sauce:
In a separate saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Warm over medium heat until everything is smooth and heated through.
Step 5 — Build the Burritos:
Divide the beef and bean mixture into six portions. Place one portion on each tortilla, then add some shredded cheese and lettuce. Fold each tortilla tightly like an envelope.
Step 6 — Bake:
Place the burritos seam-side down into two greased 9×13-inch baking dishes. Pour the warm sauce evenly over the top and sprinkle with the remaining cheese. Bake for 15–20 minutes, or until hot and bubbly.
Step 7 — Add Toppings:
Finish with chopped green onions and any favorite toppings like sour cream, tomatoes, or dried chives.
