4.8 from 15 votes
Wet Burrito
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 Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Course:
Main Course
Cuisine:
Mexican , Tex-Mex
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.
Cup of Yum
Notes
- 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.
Nutrition Information
Serving
1
Calories
407kcal
(20%)
Carbohydrates
21g
(7%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
902mg
(38%)
Potassium
403mg
(12%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
490IU
(10%)
Vitamin C
2mg
(2%)
Calcium
54mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories
% Daily Value*
| Serving | 1 | |
| Calories | 407kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 902mg | 38% |
| Potassium | 403mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.