The filling for this Wet burrito is ground beef and refried beans wrapped in a large tortilla drenched in red sauce and melted cheese. Toppings such as guacamole, sour cream, lettuce, onion, and tomatoes are optional.
Ingredients
1 pound ground beef
1/2 cup finely chopped onion
2 teaspoon minced garlic
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
4.5 oz green chile peppers, diced
16 ounces refried beans
8 ounces tomato sauce
Enchilada sauce 10 ounces
15 oz. Hormel Chili No-Beans
6 flour burrito tortillas (about 12 in)
2 cups chopped lettuce
3 cups shredded Mexican cheese blend
Green onions, chopped (for garnish)
Any additional toppings desired
The Recipe for Wet Burritos
Preheat the oven to 400 degrees Fahrenheit.
In a skillet, brown the ground beef and onion over medium-high heat. Cook and stir until the onion is evenly caramelized and softens. For a medium skillet, go here.
Season with garlic, cumin, salt, and pepper after draining the grease. Stir in the green chiles and refried beans until thoroughly combined. Turn off the heat but keep the room warm.
In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk until well combined, then heat over medium heat until warm. Keep comfortable by turning off the heat. Click here to get a whisk.
In the pan, divide the beef and bean mixture into 6 parts.
Place a burrito-sized tortilla on a platter and top with 1/6 of the ground beef mixture.
Add some cheese and lettuce on top. If you don’t want the lettuce roasted inside, leave it out. Other vegetables can be substituted or added.
Fold the tortilla on the left and right sides over the filling, holding it in place with your fingers. Then, fold in the top and bottom sides of the tortilla (like an envelope) over the filling, being careful to overlap firmly so no filling escapes.
Repeat with the remaining 5 tortillas.
Place in two greased 9 x 13 oven-safe dishes, seam side down. A 9 x 13 baking dish is available by clicking here.
Pour the sauce from the entire pot over the burritos.
Top with the remaining cheese, equally distributed.
Bake for 15-20 minutes, or until the burritos are warm and the cheese is melted.
Top with additional lettuce, tomato, sour cream, and dried chives, or your preferred toppings.
Notes: If you’re only cooking for two people, you can freeze the leftovers.
Allow to thaw fully before reheating. Preheat oven to 400 degrees F and bake for 15-20 minutes, or until heated thoroughly.
