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You know those nights when you just want a hearty, saucy, cheesy meal that makes the whole family race to the table? That’s exactly what these Wet Burritos bring to the party. It’s the kind of recipe I crave on a busy weeknight—pure comfort, minimal fuss, and honestly, it feels way more special than the effort it actually takes. There’s just something magical about a baking dish full of tortillas stuffed with well-seasoned beef, creamy beans, green chiles, and plenty of melty cheese—then smothered in a rich red chili sauce. If you’ve never scooped up a saucy, extra-gooey burrito with a fork (not hands, trust me!), let me tell you: it’s about to become your new favorite thing.
What I love most? Wet burritos are endlessly customizable. Load them up with guacamole, a dollop of tangy sour cream, or maybe just a pile of fresh veggies on the side and suddenly dinner feels like a party. And if you’ve got picky kids (or grown-ups) who grumble at anything green, just bury everything under a mountain of cheese. Never fails in my house!
Why You’ll Love This Recipe
- Dinner hero: Every bite is loaded with craveworthy flavor—seasoned beef, creamy beans, all the cheese, and don’t skip the sauce.
- Melty magic: The cheese bubbles and gets gloriously gooey in the oven. This is serious comfort food.
- Customizable for picky eaters (or foodies!): Stack on the avocado, sprinkle on jalapeños, skip the onions, or just drown it in cheese—no one will complain.
- Feeds a crowd: Makes six hearty burritos, so there’s enough for family dinner, meal prep, or your next potluck.
- Make-ahead friendly: You can build them early, stash them in the fridge or freezer, then just bake and serve when you need something cozy and easy.
Key Ingredients
Ground beef: Good ol’ 80/20 is my favorite, but if you prefer to lighten things up you can swap in ground turkey, chicken, or even plant-based crumbles. All the cozy, meaty flavor—no guilt required. (Trust me, the spices cover a whole lot!)
Refried beans: These work like magic to make the filling creamy and satisfying. Canned is totally fine for busy nights, but homemade or refried black beans are delicious too. They help everything stick together, so you get that dreamy forkful every time.
Enchilada sauce: Store-bought totally works—use mild or spicy depending on what your family can handle! If you have a favorite homemade red enchilada sauce, bring it out for this.
No-bean chili: Sounds a little odd, but adding canned chili (without beans) gives the sauce extra depth and richness. I grab whatever’s on sale (Hormel is my old standby!)—just don’t forget to check for beans.
Green chiles: One small can, drained. Not too spicy, but they bring a hint of smokiness and a little magic.
Flour tortillas: Burrito-sized (about 12 inches) work best so you can stuff them full, but smaller ones make more mini-burritos (never a bad thing).
Mexican cheese blend: A pre-shredded Monterey Jack and cheddar blend melts beautifully, but use what you love—more cheese is more joy!
Lettuce and green onions: For that fresh, cooling crunch on top (totally optional…but highly recommended).
Toppings (optional but encouraged!): Sour cream, avocado, diced tomatoes, extra jalapeños, fresh cilantro, or even a squeeze of lime. Go wild!
Complete ingredient quantities and instructions are listed in the recipe card down below.
Instructions
Preheat and Prep
First things first: Turn your oven on to 400°F (200°C). Don’t skip this step—hot oven means bubbly cheese, and that’s non-negotiable.
Prepare the Filling
Get out a big skillet and crank it onto medium-high heat. Toss in a pound of ground beef with a chopped onion. While the beef browns, break up the lumps with a wooden spoon (or whatever you’ve got—sometimes I use a potato masher, no shame). In about 5-7 minutes, your kitchen should be smelling pretty great. When the onions are tender and the beef has lost all its pink, tip out any extra grease (I usually drain off most to keep things from being too oily).
Now, stir in 2 teaspoons of minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let all those flavors mingle for a minute or two—this is where dinner goes from “meh” to “seriously can’t wait.” Add a 4-ounce can of diced green chiles and a 16-ounce can of refried beans. Stir everything together until it’s glossy, smooth, and totally irresistible. Turn off the heat and let it hang out while you work on the sauce.
Prepare the Sauce
In a medium saucepan, pour in one 8-ounce can tomato sauce, one 15-ounce can no-bean chili, and a 10-ounce can enchilada sauce. Whisk it all together until smooth—no lumps, please! Heat gently over medium heat until it’s nice and hot but not bubbling like crazy. This is what makes the burritos “wet”… and honestly, pretty addictive. Turn off the heat and keep it warm.
Assemble the Burritos
Divide your meat-and-bean filling into six portions. Lay out one burrito-sized flour tortilla on your counter (or a cutting board if your counter is, ahem, less than immaculate). Pile one portion of filling right down the center. Sprinkle with a generous handful of that Mexican cheese blend—be as generous as you like. (If you’re a lettuce-inside-the-burrito person, you do you—I prefer my lettuce fresh and on top, but no judgment here!) Add anything extra like tomatoes or chopped jalapeños now if the mood strikes.
Fold in the sides of the tortilla, then roll it up snug from the bottom. It should look like a happy little bundle. Place it seam-side down in a lightly greased 9×13 baking dish. Repeat with the rest—squish them in there; they don’t mind being cozy.
Bake the Burritos
Pour that warm sauce all over the burritos. Get every nook and cranny—don’t be shy! Scatter another big handful (or three) of shredded cheese all over the top.
Bake in your hot oven for 15-20 minutes. The cheese will be bubbly and melted, the sauce will thicken a bit, and your kitchen will smell downright irresistible. Try to resist picking at them right away—they’re lava-hot.
Garnish and Serve
When the timer dings, pull out that glorious pan. Let it sit for a couple minutes (seriously, they are steamy!). Top generously with shredded lettuce and sliced green onions. Add dollops of sour cream, avocado slices, extra jalapeños—whatever your heart calls for. Serve with forks, BIG napkins, and lots of love.
Serving Suggestions
Honestly, these burritos are a meal in themselves, but sometimes you want to go all out. Here’s what I love on the side:
- Spanish Rice: For sopping up every last bit of that dreamy sauce.
- Black or Pinto Beans: Extra protein, extra cozy vibes.
- Tortilla Chips & Salsa: Crunchy, salty, and perfect for scooping up runaway cheese or sauce.
- Guacamole: Never optional in this house! All that richness plus a creamy cool bite.
- Corn Salad: Something bright and sweet to balance out the cheese (and because veggies still matter… right?).
For drinks, a cold Mexican beer, fruity margarita, or even just a tart lime soda goes perfectly. It’s a fiesta, after all!
Storage Tips
Refrigerate: Got leftovers? Pop them into an airtight container—they’ll keep happily in the fridge for up to three days (though, truth be told, mine rarely last that long!).
Reheat: Stick them in the oven at 350°F for 10-15 minutes, or microwave one at a time (with a splash of sauce if they look dry) in one-minute bursts until piping hot.
Freeze: If you’re prepping ahead, wrap each unbaked burrito in foil and freeze them all together in a big zip-top bag. They’ll last up to three months. When a craving strikes, just thaw overnight, top with sauce and cheese, and bake as usual. Seriously, best freezer dinner ever.
Variations
Wet burritos are nothing if not flexible—play around and make them your own!
- Protein Swap: Shredded chicken, carnitas, leftover steak, or even rotisserie chicken all work beautifully. The sauce makes everything taste amazing.
- Vegetarian: Sautéed zucchini, mushrooms, red peppers, and black beans are delicious. Use vegetarian chili and refried black beans for even more flavor.
- Spicy: Stir in a few spoonfuls of chipotles in adobo, pickled jalapeños, or hot sauce to your filling if you like things with a kick.
- Low-Carb: Use low-carb tortillas or skip tortillas altogether and pour the filling over shredded lettuce, taco-salad style.
- Extra Cheesy: Mix in a spoonful of cream cheese or a swirl of queso in the filling for a decadent vibe.
- Breakfast Burritos: Stuff with scrambled eggs, cooked breakfast sausage or bacon, and potatoes—top with sauce, bake, coffee on the side, bliss.
Conclusion
Every time I make these wet burritos, my family practically lines up in the kitchen—kids, grown-ups, even teens who claim they’re “not hungry” end up asking for seconds. It’s that magical combo of cheesy, saucy, and satisfying that just feels like a big warm hug at the end of a busy day. The best part? You can totally make them to suit your crew—load them up with veggies, dial up the spice, or go all in on the cheese (my favorite). If you give these a try, I’d absolutely love to hear what toppings you piled on or how they worked out for your family! Drop a comment below or just tell me your favorite burrito twist—I love a good food story. Happy burrito night!
Wet Burritos
Ingredients
- 1 lb ground beef
- 1/2 cup onion chopped
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4.5 oz diced green chile peppers 1 small can
- 16 oz refried beans 1 can
- 8 oz tomato sauce 1 small can
- 15 oz no-bean chili 1 can (Hormel recommended)
- 10 oz enchilada sauce 1 small can
- 6 large flour tortillas burrito-sized, about 12 inches
- 2 cups shredded lettuce
- 3 cups shredded Mexican blend cheese
- chopped green onions for garnish
- additional toppings sour cream, diced tomatoes, avocado slices, jalapeños (optional)
Instructions
- Preheat your oven to 400°F (200°C). This ensures the burritos bake evenly and the cheese melts perfectly.
- In a skillet, cook ground beef and onion over medium heat until browned and the onion softens (5-7 minutes). Drain excess grease. Stir in garlic, cumin, salt, and pepper. Mix in diced green chiles and refried beans until heated through. Remove from heat and keep warm.
- In a saucepan, combine tomato sauce, no-bean chili, and enchilada sauce. Whisk until smooth and heat over medium heat until warmed through, stirring occasionally.
- Place one tortilla on a clean surface. Add a portion of the filling, some shredded cheese, and optional shredded lettuce. Fold the tortilla into a burrito shape (envelope style) and place seam-side down in a greased baking dish.
- Pour the sauce evenly over the burritos and sprinkle with the remaining cheese. Bake at 400°F (200°C) for 15-20 minutes, or until heated through and the cheese is melted and bubbly.
- Let the burritos cool for a few minutes, then garnish with shredded lettuce, chopped green onions, and any additional toppings. Serve and enjoy!
