Wet Burritos with Sauce (Baked Burritos)
These hearty Wet Burritos are loaded with seasoned ground beef, creamy refried beans, and melty Mexican-blend cheese, all drenched in a rich enchilada-style sauce and baked until bubbly. This one-dish family favorite is perfect for weeknight dinners or feeding a crowd. Follow this clear, step-by-step recipe from tinsuf to get tender, saucy burritos every time.
Ingredients
1 lb ground beef
1/2 cup chopped onion
2 tsp minced garlic
1 tsp ground cumin
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
4.5 oz diced green chile peppers (canned)
16 oz refried beans
8 oz tomato sauce
10 oz enchilada sauce
15 oz no-bean chili (such as Hormel)
6 large flour tortillas (about 12 in.)
2 cups shredded lettuce
3 cups shredded Mexican-blend cheese, divided
Chopped green onions, for garnish
Additional toppings as desired: sour cream, diced tomatoes, sliced avocado, cilantro
Instructions
Heat the oven: Preheat oven to 400°F (200°C). Lightly grease two 9×13-inch baking dishes or one large dish.
Cook the beef & onions: In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook, breaking the meat up with a spoon, until the beef is browned and the onion is soft, about 6–8 minutes. Drain excess fat if necessary.
Season & combine: Stir in the minced garlic, ground cumin, salt, and pepper. Add the diced green chiles and the refried beans. Mix until fully combined and warmed through. Taste and adjust seasoning.
Make the sauce: In a saucepan over medium heat, combine the tomato sauce, enchilada sauce, and no-bean chili. Warm gently, stirring until well blended and heated through. Keep warm.
Assemble the burritos: Divide the beef-and-bean mixture into six equal portions. Place each portion in the center of a tortilla, top with a small handful of shredded cheese and a bit of shredded lettuce (reserve extra lettuce for garnish if desired). Fold the sides and roll to form a secure burrito.
Arrange in dishes: Place burritos seam-side down in the prepared baking dishes (three per 9×13 dish). Pour the warm sauce evenly over the top of the burritos, making sure they are well coated.
Bake: Sprinkle the remaining cheese over the sauced burritos. Bake at 400°F (200°C) for 15–20 minutes, or until heated through and cheese is melted and bubbly.
Finish & serve: Remove from the oven. Garnish with chopped green onions and any additional toppings. Serve hot with sour cream, diced tomatoes, or sliced avocado.
Why This Recipe Works
Combining refried beans with seasoned ground beef creates a rich, cohesive filling that holds its shape inside the tortilla while staying moist. The layered sauce (tomato + enchilada + chili) adds depth, a slight tang, and the sauciness that defines a proper “wet” burrito. Baking briefly finishes the dish evenly and melts the cheese into a satisfying topping.
Expert Tips & Variations
Drain well: If your beef releases a lot of fat, drain it to prevent the filling and sauce from becoming greasy.
Stretch the filling: Stirring a cup of cooked rice into the beef-and-bean mix increases yield and makes the filling heartier.
Make it spicy: Add chopped jalapeño or a few dashes of hot sauce to the filling or sauce for heat.
Chicken or vegetarian: Swap ground beef for shredded rotisserie chicken, or use seasoned sautéed mushrooms and additional beans for a vegetarian version.
Single-dish method: Fill and place assembled burritos in the dish, cover with foil, and bake 20–25 minutes to serve straight from the oven for easy transport.
Crispy top option: For a slightly crisp edge, remove foil (if used) for the last 3–5 minutes of baking and broil on low until bubbly—watch closely to avoid burning.
Make-Ahead & Storage
Make ahead: Assemble burritos and refrigerate (covered) up to 24 hours before saucing and baking. Keep sauce separate and pour over just before baking to prevent sogginess.
Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven covered with foil for 10–15 minutes, or microwave individual portions until hot (add a splash of water to prevent drying).
Freeze: Burritos can be frozen before baking. Wrap individually in foil and store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if still cool.
What to Serve With It
Mexican rice or cilantro-lime rice
Refried or black beans
Fresh salsa, pico de gallo, or guacamole
Crisp green salad or Mexican street corn (elote)
