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. These enchilada-burrito hybrids are my perfect comfort food, and once you try them, you'll understand why.
What Is a Wet Burrito?
A wet burrito (sometimes called a smothered burrito or enchilada-style burrito) is a regular burrito that's been "drowned" in enchilada sauce and topped with melted cheese, then baked. Unlike a burrito you'd eat with your hands, a wet burrito is served on a plate and eaten with a fork, since it's covered in sauce.
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 jalapeños. 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. But be careful, I've made a few batches that turned out way too spicy when I didn't take any seeds out at all. Start with less heat than you think you want.
- 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 because it's thicker and more flavorful than most canned sauces I've tried. You can also go with a green enchilada 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. I like making mine in a rice cooker so I can walk away, but if you're short on time or want a foolproof method, instant rice works too.
- 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. Try not to overfill them, or they'll be tough to roll and can tear. 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. You'll know they're ready when the sauce is bubbling around the edges, and the cheese has fully melted. 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!
How to Reheat Wet Burritos
Leftover wet burritos reheat well two ways. In the oven, cover the dish with foil and warm at 350°F for about 10 to 15 minutes, until the sauce is bubbly again. In the microwave, heat individual portions in 30-second bursts until warmed through. The oven keeps the tortilla from getting soggy, so I lean toward that method when I have the extra few minutes.
Make It a Full Meal
- White Queso Dip - You only need 5 ingredients & 15 minutes to make it.
- Texas Margarita- Made with tequila, orange and lime juice, orange liqueur, and agave nectar.
- Guacamole - This classic guacamole recipe has tons of fresh flavor and optional spice.
- Spanish Rice- This super-easy Mexican rice recipe is the perfect side dish for your Mexican or Tex-Mex dinner.
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.
- Other Protein: It's pretty easy to swap out ground beef for ground chicken or ground turkey. You can also use shredded chicken or beef. To do that, add 1 tablespoon of olive oil to the veggies when you cook them, then add in the shredded meat after the veggies are soft.
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.
Black beans or kidney beans work well if refried beans aren't your favorite, though they'll give you a slightly different texture.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Wet Burrito with Ground Beef (Extra Saucy)
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.
Anonymous says