Wet Burritos

These hearty wet burritos are stuffed with savory ground beef, beans, and green chiles, then smothered in a rich, chili-enchilada sauce that bakes into a cheesy, comforting finish. They’re perfect for a cozy weeknight dinner, feeding a crowd, or celebrating a Tex-Mex night at home. The flavors are bold but family-friendly, and each burrito comes out soft, saucy, and satisfying. Serve them with your favorite toppings to make every plate feel customizable and fun.

Ingredients

• 1 lb ground beef
• 1/2 cup chopped onion
• 2 tsp minced garlic
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 4.5 oz diced green chile peppers
• 16 oz refried beans
• 8 oz tomato sauce
• 10 oz enchilada sauce
• 15 oz chili no-beans (Hormel)
• 6 flour burrito tortillas (about 12 inches)
• 2 cups shredded lettuce
• 3 cups shredded Mexican blend cheese
• Chopped green onions (for garnish)
• Any additional desired toppings

Directions

1. Preheat the oven to 400°F.
2. Brown the ground beef and onion in a skillet over medium-high heat until beef is cooked and onion softens.
3. Drain grease, then season with garlic, cumin, salt, and pepper. Stir in green chiles and refried beans until blended; keep warm.
4. In a saucepan, whisk together tomato sauce, no-bean chili, and enchilada sauce. Heat over medium until warmed through; keep warm.
5. Divide the beef and bean mixture into 6 portions in the pan.
6. Place one tortilla on a plate and add one portion of filling to the center.
7. Top with a little cheese and lettuce (if baking the lettuce inside).
8. Fold the tortilla sides over the filling, then fold the top and bottom to form a sealed burrito.
9. Repeat with remaining tortillas and place seam-side down in two greased 9×13 baking dishes.
10. Pour all the sauce over the burritos and sprinkle with remaining cheese.
11. Bake for 15–20 minutes until heated through and cheese is melted.
12. Top with more lettuce, tomatoes, sour cream, chives, or desired toppings.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: ~650 kcal | Servings: 6

Tips

• For a creamier filling, stir 1/2 cup of cheese directly into the warm beef-bean mixture before assembling.
• Leftovers keep well: store cooled burritos in an airtight container and reheat covered at 350°F for 15–20 minutes.

FAQ

Can I use chicken instead of beef?
Yes—shredded or ground chicken works well; season as directed.

Do the burritos freeze well?
Yes. Assemble without sauce, freeze, then thaw and bake with sauce when ready.

Can I make these spicier?
Add hot green chiles, chipotle peppers, or a spicier enchilada sauce.

Should I bake the lettuce inside?
It’s optional—baking softens it. For crunch, add lettuce only after baking.

What toppings go best?
Sour cream, tomatoes, cilantro, sliced jalapeños, and extra green onions are all great choices.