Wet Burritos

How to make Wet Burritos

Ingredients

1 pound lean ground beef

1 packet taco seasoning

5 burrito-sized tortillas

1 1/2 cups cooked rice (Spanish Rice, Cilantro-Lime Rice, or just white rice)

1 (15 ounce) can refried beans

2 cups shredded cheddar cheese, divided

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1/2 cup beef broth (low sodium)

28 ounce can enchilada sauce

1 teaspoon chili powder

Instructions

Preheat oven to 350ºF.

Heat a large skillet over medium-high heat. Add ground beef, break up, and cook for 5-7 minutes until it is fully cooked. Drain any fat in the pan. Add taco seasoning and the amount of water called for on the packet directions.

In a saucepan melt butter over medium heat. Once melted, stir in the flour and cook for a minute.

Slowly whisk in the beef broth and enchilada sauce. Add chili powder and bring to a simmer until the sauce starts to thicken.

Arrange tortillas and fill with beans, rice, ground beef and about 1 1/2 cups of the cheddar cheese.

Fold the sides over and roll tightly.

Spray a 13×9-inch baking dish with non-stick spray. Place burritos seam side down in the dish.

Pour sauce over the burritos. Sprinkle with remaining cheese.

Place in the oven and bake for 20 minutes until the cheese is melted and everything is hot.

Remove from the oven and serve.

Notes

You can replace the beef in this recipe with any other type of meat.

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in a 350F oven for 10 minutes.

You can freeze the burritos in an airtight container for up to 3 months. Freeze the burritos dry, and when you’re ready to serve them, add the sauce and cheese, and bake.

Nutrition Information:

Serving size: 1 burrito

Calories: 560 | Total Fat: 28 grams | Saturated Fat: 14 grams | Cholesterol: 80 milligrams | Sodium: 1000 milligrams | Total Carbohydrates: 48 grams | Dietary Fiber: 4 grams | Sugars: 6 grams | Protein: 28 grams

Frequently Asked Questions:

Can I use a different type of meat instead of ground beef?

Yes, you can substitute ground beef with ground turkey, chicken, or even vegetarian meat alternatives for a different flavor and dietary preference.

Can I make this recipe ahead of time?

Yes, you can assemble the burritos and refrigerate them before baking.

When ready to serve, simply pour the sauce and cheese over the burritos and bake as directed.

Can I use a different type of cheese?

Absolutely! While the recipe calls for shredded cheddar cheese, you can use your favorite cheese or a combination of cheeses such as Monterey Jack, Colby, or a Mexican blend.

Can I make this recipe spicy?

If you prefer spicier burritos, you can add additional spices or ingredients such as chopped jalapenos, hot sauce, or crushed red pepper flakes to the filling or sauce.

Can I freeze the leftovers?

Yes, you can freeze the cooked and cooled burritos for future meals.

Wrap them tightly in plastic wrap or aluminum foil, place in a freezer-safe container or bag, and store in the freezer for up to 3 months.

Thaw in the refrigerator before reheating.

Can I make the burritos without rice?

Yes, if you prefer not to include rice, you can omit it from the recipe.

Alternatively, you can replace it with another grain like quinoa or add more beans for added protein and texture.

How can I make the dish spicier?

If you enjoy spicy flavors, you can adjust the heat level by adding additional spices such as cayenne pepper, chopped jalapenos, or hot sauce to the filling or the sauce.

Adjust the amount to your desired level of spiciness.

Can I use homemade enchilada sauce instead of canned?

Absolutely! If you prefer homemade enchilada sauce, you can prepare it from scratch and use it in this recipe.

There are many delicious recipes available online for homemade enchilada sauce.

Can I prepare the burritos in advance and bake them later?

Yes, you can assemble the burritos and refrigerate them before baking.

When you’re ready to enjoy them, simply pour the sauce over the burritos, sprinkle with cheese, and bake as directed in the recipe.