Easy Wet Burrito

This beef burrito is stuffed with juicy beef, rice, and beans, and covered in a smothered in a delicious red sauce and melted cheese. This smothered burrito is easy to make, making this the perfect family meal for a busy night.

Easy Wet Burrito

Mexican food is my “go-to” style of food recipe. If I could retire in Mexico and eat their delicious cuisine all day, I’d be so happy. For now, I’ll fill my recipes with lots of Mexican Main Dishes and Sides to tide me over. Like Mexican Lasagna, or this recipe for a beef enchilada casserole. No Mexican meal is complete without Jalapeno Cornbread

Everyone loves a good burrito, especially one smothered in sauce and cheese. Regular burritos are delicious enough, but a burrito that is stuffed with all of the goodies and then smothered in sauce and melted cheese is an actual “burrito mojado” or a wet burrito. Delicious served with guacamole, pico de Gallo, and sour cream.

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What I love about this burrito recipe

• This is an easy beef burrito recipe to make
• It is a recipe that can be customized for everyone. Easily change out the meat, add rice, or leave it out – easy-peasy

Burrito Ingredients

• ground beef – I like to buy sirloin ground beef because it has very little grease. If you can’t find sirloin, then use a lean beef
• taco seasoning – we are taking a shortcut here. If you have your own recipe for seasoning your beef, then by all means
• burrito-sized taco shells – this is important to making burritos, but I suppose in a pinch you could use a smaller shell and get twice the amount of burritos. We’ll just call them mini burritos
• rice – here is a fun way to customize your burritos. I used Spanish rice and cooked it with Rotel, which is a spicy canned tomato. You could use a mild can of diced tomatoes to make the Spanish rice for a mild burrito You could also use cilantro-flavored rice or rice and beans
• beans – I used black beans and cooked them down so they are mushy, but you could use pinto beans or even refried beans
• cheese – I used a Mexican blend of shredded cheese, but you could also use cheddar cheese. As long as it is a good melting cheese
• butter – unsalted butter is what is preferred
• flour – You’ll want to use all-purpose flour
• broth – Beef broth is preferred, but you can use chicken broth if necessary
• enchilada sauce – This is a matter of preference. I used red sauce, and I used a can of red enchilada sauce for an easy shortcut. Feel free to use a homemade red sauce recipe or a green enchilada sauce if you would like that better

Equipment You’ll Need

A 9×13 inch baking dish

blender is suggested but optional

saucepans

whisk

How to make Wet Burritos

Step one

Preheat the oven to 350 degrees F.

Cook ground beef, drain if necessary

I like to use a blender to blend the beef super fine

Step two

Sprinkle the taco seasoning and the amount of water recommended on the seasoning packet

Mix with the cooked beef and cook until the sauce has thickened up

In another saucepan, melt the butter, and whisk in the flour to make a thinned-out paste

Step three

Gradually whisk in the broth and enchilada sauce

Cook until the sauce thickens

Step Four

Cook the beans in another saucepan so they soften up

Set out a burrito and scoop a couple of spoonfuls of beef on the edge of the tortilla – spread it out but don’t go all the way to the edges. You’ll need to fold the burrito inward, so leave about 1&1/2 inches of edge without filling

Step Five

Add some rice, beans, and cheese to the top of the beef – you can adjust the fillings to fit everyone’s needs

Now, roll the burrito once around the filling, fold the two sides in, and finish rolling it up

Step Six

Spray a baking dish with cooking spray and as you finish rolling the burritos, place them seam-side down

Step Seven

Pour the sauce over the burritos

Sprinkle cheese over the burritos

Step Eight

Bake for 20 minutes

Suggested Serving: Guacamole, Pico De Gallo, Spanish Rice, and Sour cream

Expert Tip

Grinding your cooked beef in a blender is a game changer. It makes the beef a super-fine consistency and makes the burrito taste so much better

Do not put the filling all the way across the tortilla. You’ll need space for folding the edges in. If you do stuff it too much your burrito will burst. Trust me, I know from experience. I lost 2 tortilla shells to overstuffing

Variations

Roast Beef Burrito – Use leftover roast beef that has been cooked in broth and seasoned as your meat

Chicken burrito – shred up a rotisserie chicken and use that in place of the beef for a super easy wet burrito

Pork burrito – cook a pork roast low and slow in broth and seasonings then shred the beef to use in place of the ground beef

What to Serve with this burrito

• Mexican cornbead
• Jalapeno cornbread
• Chili’s Copycat Salsa
• Corn and black bean salsa
• Guacamole
• Sour Crem
• Spanish Rice
• Cilantro Rice
• Refried Beans

FAQs

Storing and Reheating

Storing: Store leftover burritos covered in the refrigerator

Freezing: Freeze burritos before you get the sauce part. Just place finished burritos in a freezer-tight bag for up to three months

Thawing: Thaw in the refrigerator overnight or for several hours

Baking: Place thawed burritos in a greased baking dish, pour sauce over them, spread cheese over the sauce, and bake until warmed through

Baking from Frozen: Pour enchilada sauce and sprinkle cheese. You will need to bake longer than normal. Check to make sure they are heated through

Reheating: Reheat refrigerated burritos in the microwave or covered with foil in the oven

More Mexican Dishes You’ll Enjoy

Serving Size

This recipe will serve 5 people

Double the recipe for more

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Watch My Video on How to Make Wet Burritos

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