These Smothered Wet Beef Burritos are loaded with ground beef, enchilada sauce, refried beans, and rice. They are a complete meal that's both hearty and comforting, perfect for feeding the whole family.
Recipe Overview
- Just 8 Simple Ingredients: Ground Beef, Enchilada Sauce, Refried Beans, Cheese, Onion, Rice, Jalapenos, and Tortillas.
- Ultimate Comfort Food: Every bite is packed with seasoned beef, creamy beans, and fluffy rice, all smothered in a rich, flavorful sauce and melty cheese.
- Make-Ahead Friendly: Assemble the burritos up to a day in advance, then pour on the sauce just before baking. You can also freeze them for later! (I haven’t tested baking straight from frozen, but thawing first works great.)
If you love this, try some of my other cozy weeknight dinners like my Crispy Buffalo Chicken Tacos, and Crockpot Italian Beef Sandwiches.
Ingredients & Substitutions
- Ground Beef - The base of this ground beef burrito provides a rich, savory flavor. You can substitute it with ground turkey or ground chicken for a lighter option.
- Onion & Jalapeños - Add more flavor to your burrito with onion and jalapenos. Since we de-seeded all of the jalapenos, this is not hot at all, if you want to add some heat, keep the seeds from ½ to a whole jalapeno.
- Enchilada Sauce - I prefer homemade enchilada sauce, but when I have a lot going on that week i use store-bought. My favorite is La Siete red sauce. You can also go with a green chile sauce.
- Refried Beans - They add creaminess and richness. If you’re not a fan, you can substitute with black beans or kidney beans for a different texture.
- Mexican Cheese Blend - The shredded cheese gives that melty goodness on top. You can use cheddar cheese, Monterey Jack cheese, or a combination of your favorites.
- Rice - You’ll need about ⅔ cup of dry long-grain rice to make 2 cups of cooked rice. Regular white rice works, but feel free to switch it up with Mexican rice or cilantro lime rice for extra flavor.
- Flour Tortillas - Large, soft flour tortillas are ideal for these burritos, as they’re sturdy enough to hold the fillings without tearing. If you prefer, you can use whole wheat or low-carb tortillas as a substitute.
Full ingredient list with quantities in the recipe card below
How to Make Wet Burritos
Step 1 | Make Rice
Rinse rice until the water runs clear. Add to a pot with water, bring to a boil, then cover and simmer on low for 15 minutes.
Step 2 | Cook the Ground Beef
In a skillet over medium heat, cook the ground beef, onions, and jalapenos with salt and pepper until the beef is browned and the veggies are soft.
Step 3 | Prepare
Stir ½ cup of enchilada sauce into the beef. Spread ¼ cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
Step 4 | Assemble the Burritos
Spread refried beans down the center of each tortilla. Add cheese, rice, and the beef mixture. Roll tightly and place seam-side down in the baking dish.
Step 5 | Smother and Bake
Pour the remaining enchilada sauce over the burritos and top with cheese. Bake for 15 minutes or until the cheese is melted and bubbly. Serve hot with sour cream, guacamole, or cilantro.
Tips
Leave a little room between each burrito in the pan so the sauce can get around each one and cover them evenly.
I use 3 cups of enchilada sauce in this recipe, but I think you could add another cup if you're a person who LOVES their sauce!
Sides for Smothered Burritos
Just Like Your Favorite Mexican Restaurant: While the burritos are baking, whip up this 15-minute White Queso Dip and pair it with a Texas Margarita. If you're not feeling queso, make guacamole and Spanish Rice, or opt for a little sweet treat with these churro cheesecake bars!
Variations
- Bring the Heat: Keep the seeds from either a half or a whole jalapeño for an extra kick. You can also top your smothered burrito with pickled jalapeños.
- Veggie Power: Add more vegetables to your meal by tossing a diced bell pepper into the skillet while cooking the meat. You can also try mixing in a can of green chiles and half a can of corn into the ground beef after cooking.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Ground Beef Wet Burrito
Ingredients
- ⅔ cup long-grain white rice uncooked
- 1 pound ground beef 80-90%
- 1 yellow onion diced
- 3 jalapeños diced and de-seeded*
- 3-4 cup red enchilada sauce** store bough or homemade, divided
- 1 16-oz can refried beans
- 2 cup shredded cheese cheddar or Mexican blend
- 6 large tortillas
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse rice under cold water until the water runs clear. Add rice and 1 ⅓ cups of water to a small pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until all the water is absorbed. Salt to taste.
- In a large skillet over medium heat, cook the ground beef, diced onion, and jalapeños until the beef is browned and the vegetables are soft (about 7–10 minutes). Drain excess fat. Season with salt and pepper.
- Stir in ½ cup of enchilada sauce to the beef mixture and spread ¼ cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
- Lay a tortilla flat and spread the refried beans down the center. Add 2 tablespoons of shredded cheese, rice, and the beef mixture. Roll the tortilla tightly and place it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, ensuring they don’t touch each other in the baking dish.
- Pour the remaining enchilada sauce over the top of the burritos. Sprinkle the remaining shredded cheese over the top.
- Bake the burritos for 15 minutes, or until the cheese is melted and the sauce is bubbling.
- Serve hot, spooning the extra sauce from the pan over the top for a fully smothered experience.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
If you've never had a wet burrito (sometimes called smothered burritos) at a restaurant, they are kind of like a big enchilada filled with meat, rice, and vegetables.
I LOVE these wet beef burritos. What makes this dish special is the rich burrito sauce that smothers your burrito; I used my favorite homemade enchilada sauce to make this recipe even better.
Common Questions
Yes! You can assemble the burritos ahead of time and store them in the fridge (without the sauce and cheese) for up to 24 hours. When ready to bake, just add the sauce and cheese and pop them in the oven!
Absolutely! These burritos freeze well. Wrap them individually, and when you’re ready to eat, thaw them in the fridge, then smother with sauce and bake.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
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