Saucy Wet Burritos

This cheesy smothered burrito transforms basic wraps into a mouthwatering, sauce-covered feast that'll knock out any Mexican food craving. When you wrap seasoned meat and beans in tortillas then drench them with enchilada sauce, you'll get that eat-out quality without leaving home.

I came up with this smothered burrito trick during a kitchen test when standard burritos felt too boring for company. Now it's what I make when friends come over and they always beg me for my "secret" burrito method.

Ingredients

• Ground beef: Gives these burritos their filling base. Go for 80/20 meat for good taste without too much fat.
• Refried beans: Adds smooth texture and makes the filling go further. Pick traditional style for real Mexican flavor.
• Onion and garlic: Creates the taste foundation. Using fresh ones really makes a difference.
• Taco seasoning: Makes spicing easy. Packets work fine but making your own lets you adjust salt and spiciness.
• Large flour tortillas: Need to be soft and bendable. Get the biggest ones for enough filling space.
• Enchilada sauce: Turns regular burritos into smothered ones. Red is common but green tastes amazing too.
• Cheddar cheese: Used inside and on top for oozy deliciousness. Grate it yourself for better melting.
• Fresh toppings: Such as tomatoes and cilantro cut through the richness. Go for juicy tomatoes.

How To Make Saucy Wet Burritos

Heat Up The Oven:

Turn your oven to 375°F while you work on the filling. This temp gets the cheese melty without drying out your burritos.

Fix The Meat Mix:

Cook ground beef with onions and garlic in a big pan over medium heat until fully brown, about 5 to 7 minutes. Break up the meat while cooking for best results. Get rid of extra fat so your burritos aren't greasy.

Mix The Filling:

Put refried beans, taco seasoning and water into the meat mix and stir everything together. Let it bubble for around 3 minutes so flavors combine and it gets a bit thicker. Give it a taste and add more seasoning if needed.

Get Tortillas Ready:

Warm up tortillas in the microwave for 20 seconds between wet paper towels. This step keeps them from breaking when you roll them. Soft tortillas make better burritos.

Roll The Burritos:

Scoop about 1/2 cup of filling off-center on each tortilla. Sprinkle a big spoonful of cheese on top, then fold in the sides and roll it up tight from the filled end. Good rolling keeps everything inside during baking.

Add Sauce And Cheese:

Put rolled burritos seam-side down in a 9x13 baking dish. Pour enchilada sauce all over the burritos making sure they're fully covered. Scatter the rest of the cheese evenly on top for a nice melty layer.

Bake Them:

Cook uncovered for 20 minutes until cheese melts completely and edges start bubbling a little. Keep an eye on them at the end so they don't get too brown.

Add Toppings And Eat:

Take them out and let them sit for 2 minutes before serving. Top each one with sour cream, chopped tomatoes and fresh cilantro for color and extra flavor.

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My bunch really loves when the tortilla edges get crunchy while the middle stays saucy. I found out by accident that if you let some sauce pool around instead of covering the burritos completely, you get those tasty crispy edges everyone at our table fights to grab.

Make Ahead Options

These smothered burritos work great for planning ahead. You can put everything together right up to the baking part, then keep them covered in the fridge for up to 24 hours. When you want to eat them, just pour on the sauce, add cheese and bake them about 5 minutes longer since they'll be cold from the fridge. They actually taste better when made ahead, which makes them perfect for when you have guests coming.

Customization Ideas

What's great about this burrito recipe is how easy it is to change up. Want it meatless? Swap the beef for more beans, fake meat crumbles, or cooked veggies like zucchini, peppers and corn. If you like it hot, throw in some chopped jalapeños or use spicy enchilada sauce. For a morning twist, mix in scrambled eggs and breakfast sausage, then top with green salsa instead of enchilada sauce.

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Serving Suggestions

Make these wet burritos part of a full Mexican spread by adding Mexican rice and a simple green salad with lime dressing. For a fun dinner setup, put out bowls of guacamole, quick-pickled red onions, jalapeño slices, different hot sauces and extra cheese so everyone can dress up their own burrito. This hands-on approach makes dinner more exciting, especially when you've got company or for family meals.

Frequently Asked Questions

→ Can I swap the beef for turkey?

Definitely! Ground turkey is a great lean option and tastes amazing when seasoned well.

→ Can I prep these burritos early?

For sure! Assemble them ahead, store covered in the fridge, and add sauce plus cheese just before baking.

→ What other toppings work well?

Try options like avocado, jalapeños, shredded lettuce, or a squeeze of lime for extra flavor bursts.

→ How can I keep tortillas from ripping?

Microwave tortillas for a few seconds so they’re soft and easier to roll up without tearing.

→ Can leftovers be frozen?

Yes! Wrap baked burritos in foil or plastic and freeze. Reheat in the oven or microwave when needed.