This Easy Beef Wet Burritos recipe features zesty, cheesy beef burritos topped with zesty enchilada sauce. Perfect for a weeknight meal. You can even assemble it ahead of time and pop it in the oven when you're ready.
Mexican food is on the menu at our house at least once a week, and burritos are at the top of the list. One of my favorite recipes is easy wet burritos. Homemade flour tortillas are filled with seasoned and juicy ground beef, refried beans, and fluffy white rice. Rolled up, topped with sauce and melty cheese, then baked to hot, gooey perfection.
The best part about these burritos is that you can make a hearty, delicious meal that the whole family will love, even your pickiest eaters! It's delicious on its own, but you can also eat it with chips and traditional homemade salsa. Much better than having dinner at a local Mexican restaurant. Homemade beef burritos can be on the table in less than 45 minutes.
Benefits of this recipe:
- Quick and easy: These burritos are made in under 45 minutes with simple ingredients.
- delicious meal: This great recipe combines juicy beef, cheese, beans, and rice baked inside a flour tortilla.
- budget recipe: You can easily change the atmosphere by replacing the filling ingredients or adding your favorite toppings.
What You Need to Make Amazing Wet Burritos
- minced beef
- Seasoning: sea salt, pepper, taco seasoning
- Finely chopped onion and green pepper
- olive oil
- 9 inch flour tortilla
- roasted beans
- white rice
- Cheese: A mixture of shredded cheddar cheese and white cheddar cheese
- Red Enchilada Sauce
- Thinly sliced jalapenos
- chopped cilantro
- lime wedges
- sour cream
Scroll down to the recipe card for the full ingredient list and instructions.
Replace and Add
- protein: You can replace lean ground beef with ground turkey, ground chicken, or cooked shredded chicken.
- rice: We used white rice, but you can use any rice you have at home, such as brown rice or Spanish rice.
- sauce: We use store-bought red sauce, but you can use green enchilada sauce if you prefer, or make your own enchilada sauce if you prefer.
- bean: Swap out the refried beans for black beans or dark red kidney beans.
- topping: You can add delicious toppings like pico de gallo, diced avocado, salsa verde, chopped green onions, and black olives.
How to Make Easy Wet Burritos
Level 1. Preheat oven to 350 degrees. Lightly oil a large ovenproof skillet.
Step 2. Season the beef with salt and pepper.
Step 3. Heat the oil in a medium skillet. Cook beef, onion, and peppers together for 6 to 8 minutes, stirring occasionally. Remove the skillet from the stove and drain the oil. Stir in cilantro and taco seasoning.
Step 4. Place a large flour tortilla on a flat work surface. Divide the meat mixture, refried beans, and rice into 8 equal portions. Place each portion in the center of each tortilla. Add 1 cup of cheese on top of beef mixture.
Step 5. Roll the tortilla into a burrito, enclosing all the fillings, and place seam side down in an ovenproof skillet.
Step 6. Place in preheated oven and bake in middle of oven for 15 minutes.
Step 7. Open the oven and carefully drizzle the enchilada sauce over the burritos.
Step 8. Sprinkle cheese over the entire dish and return to the oven.
Step 9. Bake the burritos for another 10 minutes, until the cheese is melted and bubbly.
Step 10. Remove from oven, garnish and serve.
Storage instructions
If you have any leftover wet burritos, let them cool to room temperature and then place them in an airtight container. Store in the refrigerator for 3-4 days.
You can also freeze it. Wrap the container in a double layer of plastic wrap, then a layer of foil. Store in the freezer for up to several months.
Frequently Asked Questions
Regular burritos are usually served dry and can be eaten with your hands. Wet burritos have similar fillings, but stuffed burritos are covered in flavorful sauce and melted cheese. Wet burritos are often served with a knife and fork.
No, they are covered in regular non-spicy enchilada sauce. If you want to add some heat, you can add a little more hot sauce.
This recipe is pre-baked before adding the sauce, so you shouldn't have that problem. This extra step will toast the tortillas slightly and prevent them from getting soggy when you add the sauce.
Top Tips for Making Burritos
If your tortilla shells are soft and don't roll easily, place them between wet paper towels and microwave them for about 20 seconds.
It is important to roll the tortilla tightly. If it is too loose, the filling may be lost.
Let the grilled burritos sit for a few minutes before serving. This will help stabilize the flavor and make it easier to eat after serving.
The type of sauce you choose is important because it is one of the main ingredients. You'll want to use a really good quality canned sauce or make your own.
Spoon sauce over rolled burritos, covering evenly. You want the sauce to coat and slightly smother it, not completely drown it. Please refer to the photo for how much sauce was added.
Other delicious recipes inspired by Mexico
Preheat oven to 352F | 190 C. Lightly oil an oven-safe frying pan.
Season the beef with salt and pepper.
Heat oil in a medium skillet and cook beef, onion, and bell pepper together, stirring occasionally, 6 to 8 minutes. Remove skillet from stove and drain any remaining liquid. Stir in cilantro and taco seasoning.
To assemble: Place tortilla on work surface. Divide beef mixture, refried beans, and rice into 8 equal portions. Place each portion in the center of each tortilla. Add 1 cup of cheese on top of the filling. Fold each tortilla into a burrito and place in an ovenproof skillet.
Bake in the middle of the oven for 15 minutes.
Open the oven, drizzle the enchilada sauce over the burritos and sprinkle with the remaining cheese. Bake for another 10 minutes until the cheese is melted and bubbly.
Remove, garnish and serve.
clothing material: One | calorie: 762calorie | carbohydrate: 52g | protein: 42g | province: 42g | Saturated Fat: 17g | Polyunsaturated fat: threeg | Monounsaturated fat: 16g | trans fat: Oneg | cholesterol: 115mg | salt: 1462mg | potassium: 542mg | fiber: 5g | sugar: 6g | Vitamin A: 602IU | Vitamin C: 27mg | calcium: 781mg | steel: 5mg