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Wet Burritos

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Wet Burritos, also known as Smothered Burritos, are a hearty Mexican-American favorite made with large flour tortillas stuffed with seasoned ground beef, refried beans, Mexican rice, and cheese. The burritos are rolled, placed in a baking dish, covered in a rich red enchilada sauce, topped with melted cheese, and baked until hot and bubbly. Finished with sour cream, fresh cilantro, tomatoes, and green onions, they’re the ultimate comfort food for family dinners or gatherings.

Why You’ll Love This Recipe

  • Hearty, cheesy, and incredibly satisfying
  • Loaded with flavorful beef, beans, and rice
  • Smothered in a rich homemade enchilada sauce
  • Perfect for feeding a crowd
  • Great for meal prep and freezer-friendly

Recipe Information

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Servings: 6 burritos

Ingredients

For the Filling

  • 1 pound (450 g) lean ground beef
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon tomato paste
  • ¼ cup tomato sauce
  • 1 can (16 oz) refried beans
  • 1½ cups cooked Mexican rice
  • 2 cups shredded Mexican cheese blend
  • 6 large flour tortillas (10-inch)

For the Wet Burrito Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup red enchilada sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste

For the Topping

  • 2 cups shredded Monterey Jack or cheddar cheese
  • Sour cream
  • Chopped cilantro
  • Diced tomatoes
  • Sliced green onions
  • Sliced black olives (optional)
  • Jalapeño slices (optional)

Equipment Needed

  • Large skillet
  • Medium saucepan
  • Whisk
  • 9×13-inch baking dish
  • Measuring cups and spoons
  • Aluminum foil

Instructions

Step 1: Cook the Beef

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for 3–4 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Add the ground beef and cook until browned, breaking it apart with a spoon.

Drain any excess grease.

Mix in the chili powder, cumin, smoked paprika, oregano, salt, pepper, tomato paste, and tomato sauce.

Cook for 2–3 minutes until everything is well combined.

Step 2: Make the Sauce

In a medium saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1 minute.

Gradually whisk in the beef broth until smooth.

Add the enchilada sauce, tomato paste, chili powder, cumin, garlic powder, and onion powder.

Simmer for 5–7 minutes, stirring occasionally, until slightly thickened.

Taste and adjust the seasoning with salt and pepper.

Step 3: Assemble the Burritos

Preheat the oven to 375°F (190°C).

Warm the tortillas for about 20 seconds in the microwave or a dry skillet to make them more pliable.

Spread a spoonful of refried beans down the center of each tortilla.

Top with:

  • Beef mixture
  • Mexican rice
  • A handful of shredded Mexican cheese

Fold in the sides and roll the tortilla tightly into a burrito.

Place each burrito seam-side down in a lightly greased 9×13-inch baking dish.

Step 4: Smother and Bake

Pour the prepared sauce evenly over the burritos, making sure they are completely covered.

Sprinkle the Monterey Jack or cheddar cheese evenly over the top.

Cover loosely with foil and bake for 20 minutes.

Remove the foil and continue baking for 8–10 minutes, or until the cheese is melted, bubbly, and lightly golden.

Step 5: Garnish and Serve

Allow the burritos to rest for about 5 minutes before serving.

Top with sour cream, chopped cilantro, diced tomatoes, green onions, black olives, jalapeños, or your favorite toppings.

Serve with Mexican rice, refried beans, guacamole, tortilla chips, or a crisp salad.

Tips for Perfect Wet Burritos

  • Warm tortillas before filling to prevent tearing.
  • Avoid overfilling the burritos to make rolling easier.
  • Cover every burrito with sauce so they stay moist while baking.
  • Freshly grated cheese melts more smoothly than pre-shredded cheese.
  • Let the burritos rest for a few minutes after baking to help them hold together when served.

Delicious Variations

Shredded Chicken Wet Burritos

Replace the ground beef with seasoned shredded chicken.

Steak Wet Burritos

Use grilled, thinly sliced steak for a heartier version.

Vegetarian Wet Burritos

Fill with black beans, pinto beans, corn, sautéed peppers, mushrooms, zucchini, and spinach.

Green Chile Wet Burritos

Swap the red enchilada sauce for a creamy roasted green chile sauce and use pepper Jack cheese.

Breakfast Wet Burritos

Fill with scrambled eggs, breakfast sausage, potatoes, and cheese, then top with enchilada sauce.

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