Wet Burritos with Red Sauce

This Wet Burrito recipe brings together comforting ground beef, supremely creamy refried beans, and a bold, flavorful red sauce all tucked inside a soft tortilla. Each burrito gets a blanket of sauce and a heavy-handed layer of melty cheese before a quick bake. Finish with your favorite toppings like fresh lettuce, guacamole, or a dollop of sour cream for that classic Mexican restaurant feel right at home.

I remember making these after a camping trip when everyone was tired and hungry. The cheesy finish and saucy middle made everyone ask for seconds without even unpacking their bags first.

Ingredients

• Ground beef: Choose eighty percent lean for juiciness and flavor without too much grease
• Onion finely chopped: Sweetness and aroma are key for a full-bodied filling
• Garlic minced: Brings depth and classic burrito savoriness use fresh if possible
• Cumin powder: Earthy warmth and authentic Mexican taste look for a golden color
• Salt and pepper: Season the beef and beans for a balanced taste
• Green chile peppers diced: A bit of mild heat and tang buy canned or roast fresh at home
• Refried beans: For creamy texture that holds the filling together choose quality canned or homemade
• Tomato sauce: The sweet acidic base for your wet burrito sauce opt for brands with no added sugar
• Enchilada sauce: Rich and spiced base check the label for your preferred spice level
• Hormel no-beans chili: Adds beefy savoriness and bold chili flavor to the sauce
• Large flour burrito tortillas: Give structure and are soft enough to hold the weight choose extra large for best results
• Lettuce shredded: For freshness and crunch inside and as a topping use crisp green leaf or iceberg
• Mexican blend cheese shredded: Melty topping that ties everything together look for a blend of Jack and Cheddar
• Green onions chopped: Optional but give a fresh kick and color
• Optional toppings: Add tomatoes sour cream guacamole and more make it your own

Step-by-Step Instructions

Oven Prep:

Begin by preheating your oven to four hundred degrees Fahrenheit so it is ready as soon as your burritos are assembled and ensures even baking

Cook the Beef and Onions:

In a deep skillet over medium-high flame cook the ground beef and finely chopped onions together until the beef is browned throughout and the onions are soft and translucent For best flavor let the onions really sweat before draining any excess fat

Season and Blend Filling:

Season the beef and onion mix with fresh minced garlic earthy cumin salt and pepper Give it a good stir before adding your diced green chile peppers and creamy refried beans Keep this mixture warm while you prepare the sauce

Make the Red Sauce:

In another pan combine tomato sauce enchilada sauce and Hormel chili Use a gentle medium flame and stir consistently until everything is fully blended and steaming hot This mixture forms the luscious “wet” part of your burrito

Assemble Burritos:

Lay a large tortilla flat and spoon one sixth of the hot beef and bean mixture right in the center Add a pinch of shredded cheese and some lettuce now if you like Then fold in the sides and roll tightly so the filling stays inside and the burrito maintains its shape

Arrange and Sauce:

Lightly grease two baking dishes and place each wrapped burrito seam side down in the dishes Pour the warm red sauce over all the burritos making sure each one is completely covered Then sprinkle the rest of the cheese over the top

Bake Till Bubbly:

Move the dishes to your preheated oven Bake for fifteen to twenty minutes until the cheese is melty and everything is heated through The sauce should bubble at the edges and the cheese will be golden in spots

Top and Serve:

Once out of the oven top with shredded lettuce fresh tomatoes scallions and your favorite extras like sour cream or guacamole Serve hot for best results

Pin

Every time I make this I go heavy on the green chilies since my mom taught me how much flavor they layer in Without that bright pop from the peppers these burritos just would not be the same and I think about her every time

Storage tips

Wet burritos hold up surprisingly well in the freezer Prepare through the baking step then let them cool completely before wrapping tightly in foil and sealing in an airtight bag Mark with the date for freshness When reheating thaw overnight and bake until bubbly and steaming hot

Ingredient substitutions

Swap ground turkey or shredded rotisserie chicken for the beef for a lighter twist Vegetarian friends can double the refried beans and add black beans Corn and spinach also make delicious add-ins

Serving suggestions

Plate each burrito in a pool of extra sauce for the full “wet” effect Top with avocado slices diced jalapeno or pickled onions for extra flavor On the side serve with a light salad or Mexican rice for a complete meal

Cultural context

Wet burritos are a classic from the American Southwest especially in Michigan They differ from smothered burritos with their signature heavy coating of sauce and melted cheese Typical in diners and local taquerias they combine Mexican flavors with hearty American-style comfort

Recipe FAQs

→ Can I use chicken instead of beef?

Absolutely! Shredded or ground chicken makes a great substitute. Adjust seasonings to your taste.

→ How can I make it spicier?

Stir in chopped jalapeños, add hot sauce to the meat mixture, or use a spicy enchilada sauce.

→ What sides pair well with this dish?

Refried beans, Spanish rice, or a simple salad with lime dressing complement the flavors.

→ Can these be frozen for later?

Yes. After assembling, wrap and freeze. Reheat thawed burritos covered with sauce and cheese in the oven.

→ What toppings work best?

Popular choices include lettuce, guacamole, sliced tomatoes, green onions, sour cream, and fresh cilantro.