Wet Burritos

"Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!"
 
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photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by dmcretella photo by dmcretella
Ready In:
35mins
Ingredients:
22
Serves:
4
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ingredients

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directions

  • Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
  • Drain off any fat from browning.
  • Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
  • While meat is simmering, heat beans with 1/4 tsp.
  • cumin, and make gravy.
  • For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
  • Soften tortillas according to package directions.
  • Preheat oven to 375 degrees F.
  • Assemble burritos.
  • On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
  • Fold sides of burrito in, then roll from the other sides until you have a"package".
  • Place seam side down in a 13x9 baking dish.
  • When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
  • Bake 15-20 minutes until cheese is melted and burritos are heated through.
  • Serve each burrito with extra sauce from pan spooned over the top.
  • Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.

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Reviews

  1. These were very good and easy to prepare. The only change I made was I added a couple of pinches of salt to the meat after it had simmered with the tomatoes...it tasted a tad bland to me without some salt. I also used the "hot" enchilada sauce to make sure there was some kick to it. Otherwise I followed the recipe as close as possible. I'm sure these will be made many times in my house. Thanks for posting Terry.
     
  2. These were AWESOME! My whole family loved them! My husband even raved about them, and he normally doesn't say too much when I try a new dish out on him. I served them with spanish rice and charro beans. I followed your directions exactly and topped them with sour cream and fresh chopped jalapenos! I will definitely be making these often! Thanks for posting a great recipe!
     
  3. lot of ingredients but very simple to follow,spicey but not hot, very filling, served with tossed green salad, tomatoe salsa and tzadzicar.
     
  4. This started off as a 4 star very good then I had leftovers the next day and move it up to a 5star recipe VERY GOOD! Will make again and maybe wait a day to eat it gosh it was great the day after.
     
  5. Holy,Moley,guacamole! Darn right tasty! Made 'em for dinner tonight,and they got scarfed up.(My Kiddo had her best pal over for dinner,and ate her whole burrito up - I couldn't even do it!) We have a local Mexican store on the Southside of Milwaukee,that makes flour tortillas,which are about a foot in diameter,and sold to the chain stores around here - got a fresh batch of them for this. Really,really good. Only thing different I did was add some chopped chilies after I put the cheese in the tortillas. Man, I'm loving this "Zaar" experience - so much good food, and so little time. I'm planning on making your bleu cheese dressing for my salad on Christmas Eve, along with my 3-pound lasagne. Have a great holiday season, and thanks for introducing me to Wet Burritos.
     
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Tweaks

  1. We liked these. I used brown gravy packets to substitute for the jar. I also substituted turkey for the ground beef. These were tasty. I think we prefer regular enchiladas, but it was a nice change. They were better the second day. Thanks for sharing!
     
  2. I've had this recipe in my box forever. The gravy kept holding me back but last week I decided to go for it. These Burrito's were delicious. I got distracted while cooking and accidentally added the meat to the gravy instead of putting the meat in the wraps but it didn't change the flavor, just made for skinnier Burrito's. The gravy added a really good depth and richness to the sauce. Moved to my "Keeper" file and will be used often. Thanks for sharing.
     
  3. This was a lot more work, or at least dirty pans, than our usual 'dry' burrito recipe. I made it with kidney beans instead of beef, and froze half the burritos for later -- we got waaaaaay more than 4 servings! I loved the flavors of the spice mix, but think all the separate cooking was a bit over the top for a vegetarian version. If I make this again I'll just combine the 'beef' steps with the refried beans, and use far less than 1 lb. kidney beans for 4 servings.
     
  4. These were a hit at my house. I deviated from the recipe just a little bit: I replaced the canned enchilada sauce with Mark H.'s Recipe #42094, used regular oregano, and wrapped in whole wheat tortillas. I also used fajita sized tortillas so i could eek out a couple more servings and lower the portion size a bit. Although I really liked what the jarred gravy added to the recipe, I don't generally like the extra sodium it lends, so next time, I may omit or search for a suitable alternative. Overall, something I am sure my family would love to eat weekly, but will serve a little more sparingly (esp. after noticing the nutrition facts- ha!) Served with Spanish rice. Thanks again!
     
  5. This was very, very good. I doubled the recipe and ended up with a lot of sauce left over, maybe because I put the eight burritos in a 10 X 15 pan. They were plenty wet even so. I also thought the meat was a little blah even after adding salt so added a couple of tablespoons of Bufalo Chipotle Mexican Hot Sauce and about 1/2 a tsp of chipotle powder. That gave it a very small amount of heat and we needed that! Like another reviewer, I used Texas Red Enchilada Sauce instead of canned sauce and used Costco's beef gravy mix and water to make up the jars of beef gravy. I ended up adding more Bufalo Chipotle sauce to this as well to heat it up and round out the flavour. This is the first sauce of this type I have ever liked, and it was perfect for this dish. Next time I will combine the beans and meat in the same pan to make cleanup a little easier. Once they are in the burritos, you can't tell if they were or weren't mixed together. Thanks very much for posting this, everyone liked it.
     

RECIPE SUBMITTED BY

<p>When I joined Recipezaar in 2002, there were only 10,000 recipes, but I thought that was a LOT!!&nbsp; I quickly became addicted to this site and the friendly people I found here.&nbsp; Troy and Gay were the original owners of the site, and I miss them and their interaction with the members.</p> 8740471"
 
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