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Wet Burritos


Ingredients:

  • 1lb lean ground beef
  • 2cloves garlic, pressed
  • 1⁄2cup finely chopped onion
  • 1tablespoon Worcestershire sauce
  • 1teaspoon paprika
  • 1teaspoon Mexican oregano
  • 1 1⁄2teaspoons chili powder
  • 3⁄4teaspoon cumin
  • 1⁄2teaspoon black pepper
  • 1(15 ounce) candiced tomatoes, in sauce divided
  • 2cups cheddar cheese, shredded (or you can use mexican blend)
  • 4large flour tortillas
  • 2cups refried beans, with
  • 1⁄4teaspoon cumin, added
  • 1(10 ounce) can enchilada sauce
  • 1(18 ounce) jarhomestyle beef gravy
  • for serving
  • sour cream
  • chopped onion
  • salsa
  • jalapeno
  • chopped lettuce
  • chopped tomato

Directions:

  • Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
  • Drain off any fat from browning.
  • Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
  • While meat is simmering, heat beans with 1/4 tsp.
  • cumin, and make gravy.
  • For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
  • Soften tortillas according to package directions.
  • Preheat oven to 375 degrees F.
  • Assemble burritos.
  • On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
  • Fold sides of burrito in, then roll from the other sides until you have a”package”.
  • Place seam side down in a 13×9 baking dish.
  • When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
  • Bake 15-20 minutes until cheese is melted and burritos are heated through.
  • Serve each burrito with extra sauce from pan spooned over the top.
  • Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.

Reviews:

  • nisea916

    Here’s another 5 stars for your recipe. The only thing that I will do differently in the future is make smaller burritos. I did have to make the beef gravy #187128, and had to use chili tomatoes. And, the cans of enchilada sauce comes in 15oz, but that didn’t hurt the sauce at all. Very nice recipe, thank you.

  • flowergirl

    These are VERY good!! We will have these a lot. Thanks!!

  • Mark H.

    These were very good and easy to prepare. The only change I made was I added a couple of pinches of salt to the meat after it had simmered with the tomatoes…it tasted a tad bland to me without some salt. I also used the “hot” enchilada sauce to make sure there was some kick to it. Otherwise I followed the recipe as close as possible. I’m sure these will be made many times in my house. Thanks for posting Terry.

  • Kim D.

    These were AWESOME! My whole family loved them! My husband even raved about them, and he normally doesn’t say too much when I try a new dish out on him. I served them with spanish rice and charro beans. I followed your directions exactly and topped them with sour cream and fresh chopped jalapenos! I will definitely be making these often! Thanks for posting a great recipe!

  • karen hynes

    lot of ingredients but very simple to follow,spicey but not hot, very filling, served with tossed green salad, tomatoe salsa and tzadzicar.

  • boots

    This started off as a 4 star very good then I had leftovers the next day and move it up to a 5star recipe VERY GOOD! Will make again and maybe wait a day to eat it gosh it was great the day after.

  • HEP MEP

    Holy,Moley,guacamole! Darn right tasty! Made ’em for dinner tonight,and they got scarfed up.(My Kiddo had her best pal over for dinner,and ate her whole burrito up – I couldn’t even do it!) We have a local Mexican store on the Southside of Milwaukee,that makes flour tortillas,which are about a foot in diameter,and sold to the chain stores around here – got a fresh batch of them for this. Really,really good. Only thing different I did was add some chopped chilies after I put the cheese in the tortillas. Man, I’m loving this “Zaar” experience – so much good food, and so little time. I’m planning on making your bleu cheese dressing for my salad on Christmas Eve, along with my 3-pound lasagne. Have a great holiday season, and thanks for introducing me to Wet Burritos.

  • ellie_

    Excellent easy recipe that my family loved. My ds said they were the best burritos I ever made. Thanks Terri for posting this recipe. I will be making these again soon.

  • Mike Wilson #1

    My favorite yet! Only thing we do different is throw some chopped or sliced black olives onto the condiment plate! Beautiful pic, too!

  • Bogey’sMom

    Delicious. Everyone enjoyed these – I made a triple recipe to accomodate my family because there were 7 of us – 5 of them teenagers and there were two burritos left. Definitely a keeper.

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