These Ultimate Wet Burritos are sure to be an instant hit! Full of beefy, cheesy goodness, these will be on request at home frequently!
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Jump to RecipeWe absolutely love Mexican food and nothing says cheesy, beefy deliciousness like a huge wet burrito covered in sauce and cheese.
The thing I love about wet burritos is that you can really dress them up and customize to your liking. I always try to have fresh lettuce, tomatoes, and pickled jalapenos on hand. I like a variety of salsas or hot sauces too. Because we add so much heat, we have to have sour cream to balance it all out. Guacamole makes a great addition too!
Ingredients for the Ultimate Wet Burrito
These burritos start off with a nice beef and onion taco meat base and the flavors keep piling on from there.
I like to use refried beans as they really make these wet burritos come together.
There are a couple secret ingredients to these burritos, the first one is the green chili peppers. They really boost the flavor and just add a nice warm element to the filling.
Next is the pepper jack cheese. Now if that is too spicy for you or you’re not a fan, substitute more of the Mexican blend cheese instead of using the pepper jack in the filling. I use it because I love it and I love the added zing it brings, but you do you!
On to the next secret ingredient, this one if for the sauce. It is 2 cans of a nice red enchilada sauce then to “beef” it up, you add one can of no beans Hormel chili. This really kicks it up a notch and the finished product becomes more restaurant quality.
Lastly, you really do want to get the nice big burrito shells, this isn’t taco night and everyone is only going to get one, so you better make it big and meal worthy! This burrito should take up most of the plate!
Building the Burritos
First of all, I like to start off by prepping all the ingredients. I finely dice the onions and tomatoes and set aside in bowls.
Then I chop the lettuce up nice and fine and put in a gallon size bag for easy refrigeration.
Next, I shred my cheeses. I am not big on buying store bought shredded cheese. I typically have a million little 8 ounce brick of cheese in my cheese drawer then I shred as needed. When you shred it your self it melts so much more creamy and you don’t have to worry about any weird texture or extra chemicals in your cheeses if you shred yourself. I highly recommend.
I absolutely love this perfect gadget for quick and easy shredding!After I brown the meat and mix all the filling ingredients together, I then pile on the filling and cover generously with the pepper jack cheese.
Now it’s time to roll it up, don’t be nervous, these do not need to be perfect! Simply fold in both sides of the burrito towards the filling, then take the bottom half and flip it over the filling and wrap it up to the top flap.
If you cannot figure out how to fold a burrito, I recommend watching a youtube instructional video. It is truly not as difficult as you may think!
After I have everyone all stuffed, rolled and snug in my pan, I cover them with all of the sauce I made. This is a generous amount of sauce, but they “wet” burritos and you want them swimming!
Now you cover it very generously with your Mexican blend cheese and bake till nice and bubbly!!
I typically pull them out of the oven and let them rest for about 10 minutes or so, just so they are a little easier to get out of the pan.
Serve with all your delicious toppings with some chips and salsa on the side!
Check out some of my other amazing dinner ideas!
Ultimate Wet Burritos
Course: DinnerCuisine: MexicanDifficulty: Easy4
servings30
minutes40
minutesIngredients
1 lb ground beef
1/2 cup chopped onion (more for garnish)
2 tsp minced garlic
2 tbsp taco seasoning (pre-packed or here is my recipe for taco seasoning)
1/4 cup water
2 4oz cans diced green chile peppers
16 oz can of refried beans
8oz pepper jack cheese – shredded
2 10 oz cans of red enchilada sauce
15 oz chili no-beans (Hormel)
5 flour burrito tortillas (about 12 inches)
2 cups shredded lettuce
8oz shredded Mexican blend cheese
Any additional desired toppings like sour cream, jalepenos, guacamole, tomatoes, lettuce.
Directions
- Preheat the oven to 375 degrees F.
- Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion begins to soften.
- Drain, add 1/4 cup water and taco seasoning. Mix well.
- Stir in the green chilies and refried beans until well blended. Turn off heat.
- In a saucepan, combine the chili, and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat.
- Place a burrito sized tortilla on cutting board and place 1/5 of the ground beef mixture onto the center.
- Top with pepper jack cheese.
- Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling making sure to overlap well so no filling can escape.
- Repeat with the other 5 tortillas.
- Place seam side down in a greased 9 x 13 oven safe dish.
- If you have any leftover pepper jack, sprinkle that on top.
- Pour the entire saucepan of the sauce over the top of the burritos evenly.
- Top with the Mexican blend cheese sprinkled over all evenly.
- Bake in the preheated oven for 15-20 minutes until burritos are heated through and cheese is melted.
- Top with more lettuce, tomato, sour cream and guacamole, or your choice of toppings.
- Serve hot with chips and salsa.
Notes
- Use any cheese combination you would like.
- I recommend if you decide to use chicken instead, use shredded chicken,
- This is a great make ahead meal. Make a day in advance and bake when you are ready. Add about 10 minutes to bake time.
