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Few meals deliver comfort quite like a saucy, cheesy, fork-and-knife burrito fresh out of the oven. This Wet Burrito Recipe is the ultimate way to take a classic handheld favorite and turn it into a hearty, satisfying meal the whole family can dig into. Packed with flavorful ground beef, refried beans, black beans, rice, and RO-TEL, then smothered in red enchilada sauce and melted cheese, it’s everything you crave in one dish.
I started making this for Sunday dinners when I wanted something that felt homemade but didn’t require babysitting on the stove. The whole family now calls it “burrito casserole night”—and no one ever skips seconds.
Essential Ingredients and Why They Matter
- Lean Ground Beef: Adds savory richness and is quick to brown. You can also use shredded beef, pulled pork, or cooked chicken.
- Refried Beans & Black Beans: The mix of textures and earthy flavor helps balance the dish. They also stretch the filling affordably.
- Cooked Long Grain White Rice: Makes the burritos heartier and soaks up seasoning.
- RO-TEL: This tomato and green chile mix gives the burritos a little kick and lots of flavor.
- Homemade Taco Seasoning: A mix of chili powder, cumin, paprika, garlic and onion powder, oregano, and red pepper flakes for that bold, authentic Mexican burrito recipe taste.
- Large Flour Tortillas: Needed for the structure of a true wet burrito. Go for at least 10-inch rounds.
- Red Enchilada Sauce: Use a canned version or your own easy wet burrito sauce recipe. Either way, it ties everything together.
- Mozzarella Cheese: Melts to golden bubbly perfection. A Mexican cheese blend works beautifully too.
I usually prep my taco seasoning in bulk and keep it on hand—it brings all the warm, spicy flavor without needing to reach for multiple jars every time.
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Step-by-Step Instructions
- Step 1: Cook the Beef Mixture
- In a large skillet over medium heat, brown the ground beef. Add diced onion and sauté until translucent. Stir in minced garlic and taco seasoning with a splash of water. Let simmer for 5 minutes.
- Step 2: Mix in the Beans and Rice
- Add refried beans, black beans, and RO-TEL to the skillet. Stir until well combined and warmed through. Fold in the cooked rice and remove from heat.
- Step 3: Assemble the Burritos
- Lay out tortillas and spoon about 1/2 to 3/4 cup of filling into each. Roll tightly and place seam-side down in a greased 9×13 baking dish or on a sheet pan.
- Step 4: Bake and Sauce
- Preheat oven to 350°F (175°C). Bake burritos for 15–20 minutes to crisp them slightly. Then pour red enchilada sauce generously over the top and sprinkle with mozzarella cheese.
- Step 5: Final Bake
- Return to oven for another 5–10 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with chopped green onions, sour cream, cherry tomatoes, or guacamole.
What I love most is the contrast—crispy tortilla edges meet a gooey, melty center. It’s comfort food with personality, and everyone at my table digs in with enthusiasm.
Serving Ideas & Pairings
Serve these saucy wet burritos with Instant Pot cilantro lime rice, Mexican street corn, or a fresh chopped salad. A side of tortilla chips and guac never hurts either. For a fun twist, offer a toppings bar so everyone can dress their own burrito.
Storage, Meal Prep & Freezer Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap baked or unbaked burritos individually in foil and freeze up to 3 months.
- Reheat: Bake covered at 350°F until heated through, or microwave single portions with a splash of sauce.
Optional Twists & Additions
- Try green enchilada sauce or creamy sour cream enchilada sauce.
- Sub in pulled pork or rotisserie chicken.
- For keto wet burritos, use low-carb tortillas and skip the beans.
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These burritos have become a go-to in my kitchen. They feel a little festive and totally cozy—perfect for casual weekends, meal prep, or feeding a hungry crowd. If you’re looking for an easy wet burrito sauce recipe or just want something that beats takeout, this one’s a keeper.
Frequently Asked Questions
- → Can I make these burritos ahead of time?
- Yes, assemble them in advance and bake just before serving.
- → Can I use store-bought taco seasoning?
- Absolutely, but homemade gives more control over the flavor and salt.
- → What’s a good cheese substitute for mozzarella?
- Monterey Jack or cheddar cheese work well too.
- → Can I freeze these burritos?
- Yes, freeze unbaked or baked burritos. Reheat in the oven until hot throughout.
- → Is RO-TEL necessary?
- It adds great flavor, but you can use plain diced tomatoes with a bit of green chili.