site stats

Wet Burritos


  • 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


  • 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.


  • 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.


    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.