Highlight
Sink your teeth into this loaded wet burrito, packed with seasoned ground beef, super smooth refried beans, and a tasty zesty red sauce, all snug in a pillowy tortilla. Each one gets piled up with sauce and loads of gooey cheese, then baked real quick. Top ‘em off with whatever you like—crisp lettuce, chunky guac, or plenty of sour cream for a restaurant-style meal in your own kitchen.
This always brings back memories of coming home from camping. We’d be hungry and worn out, but the melty cheese and saucy bite made everyone happy before they even thought about unpacking.
Dreamy Ingredients
- Large flour burrito tortillas: Soft, sturdy wraps that can handle big fillings. Go oversized if you can.
- Onion finely chopped: Sweetens the mix and gives it that deep, delicious smell while it cooks.
- Refried beans: The creamy center that keeps everything together; homemade or good canned both work.
- Green chile peppers diced: Mild heat and sharpness; get them canned or try roasting your own for more pop.
- Ground beef: Pick eighty percent lean for flavor and just enough juiciness but not too much fat.
- Enchilada sauce: Saucy, spiced goodness—choose your heat level based on your mood.
- Mexican blend cheese shredded: Melts awesomely—pick a mix of Jack and Cheddar for big flavor.
- Lettuce shredded: Great crunch as a topping or tucked inside; use iceberg or green leaf for max crispness.
- Hormel no-beans chili: Punches up the sauce with extra beefy flavor and a good chili kick.
- Garlic minced: That classic kick—always better fresh if you can.
- Salt and pepper: Sprinkle as you go to even out all the tastes.
- Tomato sauce: Sweet and tangy base—look for low sugar types.
- Cumin powder: Earthy, warming flavor that says “Mexican food” instantly—golden brown is best.
- Green onions chopped: Totally optional but brings a gentle bite and pop of green.
- Optional toppings: Customize however—tomatoes, guac, sour cream, whatever you love.
Simple Step-by-Step
- Top Before Serving:
- Pull ‘em out hot and fresh, then throw on lettuce, diced tomatoes, chopped scallions, and whatever else you fancy like guac or sour cream. Serve right away for oozy cheese.
- Bake It Off:
- Slide the dishes into your already hot oven and bake 15 to 20 minutes—look for gooey cheese and bubbly sauce around the edges.
- Layer and Smother:
- Set your burritos seam-side down into greased baking pans. Pour sauce over every inch, then blanket with the rest of the shredded cheese.
- Wrap it Up:
- Lay a tortilla out flat, scoop in 1/6 of your meaty bean mix, add cheese and some lettuce if you like, then tuck and roll up tight so nothing escapes.
- Sauce Time:
- Stir tomato sauce, enchilada sauce, and chili together on medium ‘til hot and steamy—this will make the top super saucy and rich.
- Season and Mix Up:
- Throw garlic, cumin, salt, and pepper into your cooked beef and onions. After mixing, pile in the green chiles and creamy refried beans. Keep it warm.
- Brown Beef & Soften Onions:
- Crank a skillet to medium-high and toss in beef plus chopped onions. Cook ‘til beef’s no longer pink and onions go soft—let them really sweat, then drain extra fat.
- Get That Oven Going:
- Fire up your oven to 400 F first, so it’s ready when burritos are prepped. Makes everything bake just right.
Highlight
I always double up on the chiles, just like my mom showed me. That burst of flavor really makes it, and without them it never tastes the same. So I think of her every time I make this dish.
Keeping leftovers fresh
These wet burritos freeze like champs. Stop before baking, cool totally, then wrap in foil and seal up in a bag—don’t forget the date. For serving later, thaw in the fridge and bake till it’s steamy and cheese is nice and bubbly again.
Ingredient swaps
Instead of beef, go with cooked turkey or grab a rotisserie chicken for something lighter. For a veggie version, use just beans or toss in some black beans too. A handful of corn or spinach makes a tasty extra.
Ways to serve
Lay each burrito right in a puddle of that extra sauce for max juiciness. Want more flavor? Throw on avocado slices, some spicy jalapeno, or pickled onions. Round it out with a side of rice or a crisp salad.
The story behind it
Wet burritos are old-school in the Southwest US—especially Michigan. They stand out from smothered versions because of the thick pour of sauce and big cheese melt on top. Think neighborhood diners and local taco joints: all the best Mexican flavors teamed up with American comfort.
Recipe FAQs
- → Can I use chicken instead of beef?
For sure! Shredded or ground chicken totally works. Season it just how you like.
- → How can I make it spicier?
Toss in some jalapeños, splash in hot sauce with the meat, or swap in a hotter enchilada sauce.
- → What sides pair well with this dish?
Try pairing it with refried beans, Spanish rice, or toss together a simple salad and squeeze on lime.
- → Can these be frozen for later?
Yep! Just put them together, wrap tightly, and freeze. When you’re ready, thaw and bake with sauce and cheese on top.
- → What toppings work best?
Go for shredded lettuce, guac, diced tomatoes, green onion, a dollop of sour cream, or some fresh cilantro.