Description
These Wet Burritos are hearty, cheesy, and packed with seasoned ground beef, refried beans, rice, and a rich red enchilada-style sauce. The burritos are baked until hot and bubbly, then finished with plenty of melted cheese and your favorite fresh toppings for a comforting family dinner.
Ingredients
- 1 1/2 lb (680 g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 (15 oz / 425 g) can refried beans
- 1/2 cup beef broth or water
- 6 large flour tortillas, 10–12 inches
- 2 cups shredded Mexican-blend cheese or cheddar and Monterey Jack
- 1 cup cooked rice, optional
- 2 cups red enchilada sauce, homemade or store-bought
- 1/2 cup tomato sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 3/4 cup shredded cheese, for topping
- Sour cream, optional
- Chopped cilantro, optional
- Diced tomatoes, optional
- Sliced jalapeños, optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease if needed.
- Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for about 30 seconds.
- Add the chili powder, cumin, paprika, oregano, salt, and black pepper. Stir well to coat the beef in the seasonings.
- Stir in the refried beans and beef broth or water. Cook for 3–5 minutes, stirring occasionally, until the mixture is warm and easy to spread.
- In a separate bowl, combine the red enchilada sauce, tomato sauce, 1/2 teaspoon cumin, and garlic powder. Stir until smooth.
- Warm the flour tortillas briefly in the microwave or a dry skillet to make them flexible and easier to roll.
- Spread a generous portion of the beef and bean mixture down the center of each tortilla. Add cooked rice if using, followed by some of the shredded Mexican-blend cheese.
- Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito.
- Place the burritos seam-side down in the prepared baking dish.
- Pour the enchilada-style sauce evenly over the burritos, making sure the tops are well covered.
- Sprinkle the remaining 3/4 cup shredded cheese evenly over the top.
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5–10 minutes, until the cheese is melted and bubbling.
- Remove from the oven and let the burritos rest for 5 minutes.
- Top with sour cream, chopped cilantro, diced tomatoes, and sliced jalapeños if desired. Serve warm.
Notes
- Warm the tortillas before assembling to prevent cracking while rolling.
- Use cooked rice for a more filling and traditional-style burrito.
- For a spicier version, add extra chili powder, hot sauce, or sliced jalapeños to the filling.
- Do not add too much filling to each tortilla, or the burritos may be difficult to roll.
- For extra cheesy burritos, add additional cheese inside and over the top before baking.
- Let the baked burritos rest for a few minutes before serving so the sauce can settle.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop, Baking
- Cuisine: Mexican-American