Wet Burritos
Wet Burritos have a beef and bean filling wrapped tight in a soft flour tortilla and smothered with red or green sauce and melted cheese.
Servings: 6 Burritos
Ingredients
- 1 medium onion, diced
- 1 ½ pounds ground beef
- ¼ teaspoon salt
- 2 tablespoons taco seasoning
- 15 ounces refried beans
- ½ cup of your favorite salsa
- ½ cup sour cream
- 1 cup red enchilada sauce
- 3 cups freshly shredded sharp cheddar cheese divided
- 6 12-inch flour tortillas burrito size tortillas
- Optional garnishes: Cilantro, olives, green onions, avocado optional
Instructions
- Preheat the oven to 375 degrees F.
- Heat a little oil in a large skillet and add the onion and ground beef. Season with salt and cook until no longer pink. Soak up any excess grease with paper towels.
- Stir in taco seasoning, refried beans, salsa and sour cream. Cook, stirring often, for a couple of minutes then turn off the heat.
- Spread a few spoonfuls of the enchilada sauce in the bottom of a 9x13-inch baking dish.
- Divide the meat mixture evenly in the center of each tortilla and top with 2-3 tablespoons of cheese. Fold in the sides then roll into a burrito. Arrange the burritos seam side down in the baking dish.
- Top with remaining enchilada sauce and cheese. Bake uncovered for 20 minutes, or until filling is hot and cheese is melted and bubbly.
- Serve with additional sour cream, cilantro and avocado garnishes, if desired.
Notes
The filling will make enough for 6-8 burritos, depending on how you fill them.
If you like rice in your. burritos, make my Mexican Rice and add it to the filling.
The amounts for the cheese are just a suggestion. Feel free to use as much cheese as your heart desires!
Nutrition
Calories: 677kcal | Carbohydrates: 31g | Protein: 42g | Fat: 42g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1719mg | Potassium: 551mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1194IU | Vitamin C: 3mg | Calcium: 511mg | Iron: 5mg
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