Last Updated on August 20, 2025 by Casia Valdés
If you’ve ever had a burrito so big, saucy, and cheesy that you needed both a knife and fork to eat it, you’ve met the wet burrito. Originating from Mexican-American cuisine, wet burritos are stuffed with flavorful fillings, then smothered in a rich enchilada sauce and topped with melty cheese before being baked to bubbly perfection. This version uses seasoned ground beef, fluffy rice, and creamy refried beans all wrapped in a soft tortilla, then drenched in a homemade enchilada-style sauce. The result is a hearty, indulgent meal that’s perfect for when you want comfort food with a Southwestern flair.
One of the great things about wet burritos is their versatility. You can easily customize the filling to suit your taste—swap beef for shredded chicken or even roasted vegetables for a vegetarian twist. The sauce is equally flexible; while we use a red enchilada sauce base here, you can try a green chile sauce or a smoky chipotle version for variety.
Wet burritos are perfect for weeknight dinners, game-day feasts, or casual gatherings with friends and family. They come together quickly and bake in the oven while you set the table or prepare toppings. Serve them hot from the oven with your favorite garnishes like shredded lettuce, diced tomatoes, sour cream, and fresh cilantro.
Table of Contents
Why You’ll Love This Recipe
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Hearty and Filling: Loaded with protein, carbs, and cheese for a complete meal in one.
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Rich, Saucy Goodness: The homemade enchilada sauce coats each burrito in bold, savory flavor.
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Customizable Fillings: Easy to adapt with different proteins, beans, or veggies.
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Family-Friendly: Mild enough for kids but easy to spice up for adults.
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Oven-Baked Convenience: Hands-off cooking once assembled.
Ingredients (Serves 5)
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1 pound lean ground beef
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1 packet taco seasoning
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5 burrito-sized tortillas
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1½ cups cooked rice (Spanish rice, cilantro-lime rice, or plain white rice)
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1 (15-ounce) can refried beans
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2 cups shredded cheddar cheese, divided
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1 tablespoon unsalted butter
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2 tablespoons all-purpose flour
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½ cup beef broth (low sodium)
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1 (28-ounce) can enchilada sauce
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1 teaspoon chili powder
Step-by-Step Instructions
1. Cook the Ground Beef
Preheat oven to 350°F (175°C). In a large skillet over medium-high heat, add the ground beef and break it apart with a wooden spoon. Cook for 5–7 minutes until fully browned, then drain any excess fat. Stir in the taco seasoning along with the amount of water specified on the seasoning packet and cook until thickened.
2. Make the Sauce
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 1 minute to remove the raw flour taste. Slowly whisk in the beef broth, ensuring there are no lumps, then add the enchilada sauce and chili powder. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.
3. Assemble the Burritos
Lay out the tortillas on a clean surface. Spread a generous spoonful of refried beans down the center of each tortilla, followed by a scoop of rice, some of the cooked beef mixture, and about 1½ cups of the shredded cheddar cheese (divided evenly among the burritos). Fold in the sides of each tortilla, then roll tightly to form a burrito.
4. Prepare for Baking
Spray a 13×9-inch baking dish with non-stick spray. Place the burritos seam-side down in the dish. Pour the sauce evenly over the top, making sure each burrito is well covered. Sprinkle the remaining cheese over the sauce.
5. Bake Until Bubbly
Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and the burritos are heated through.
6. Serve and Enjoy
Remove from the oven and let cool slightly before serving. Garnish with sour cream, shredded lettuce, diced tomatoes, and fresh cilantro if desired. Serve immediately with tortilla chips and salsa on the side.
Pro Tips for Success
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Don’t Overstuff the Tortillas: Too much filling can make rolling difficult and cause them to burst in the oven.
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Warm the Tortillas First: Makes them more pliable and easier to fold without tearing.
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Double the Sauce: If you like extra saucy burritos, make 1½ times the sauce recipe.
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Make Ahead: Assemble burritos ahead of time and refrigerate; bake just before serving.
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Spice It Up: Add jalapeños or hot sauce to the filling for a kick.
Serving Suggestions
Serve these wet burritos with a side of Mexican street corn, guacamole, or a crisp salad. For drinks, try them with an icy margarita, horchata, or a cold beer.
Storage & Leftovers
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Fridge: Store in an airtight container for up to 3 days.
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Freezer: Wrap each burrito individually, store in a freezer bag, and freeze for up to 2 months. Thaw in the fridge before reheating.
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Reheat: Cover with foil and bake at 350°F until hot, or microwave in 1-minute bursts.
Why This Recipe Works
The combination of seasoned beef, creamy beans, and fluffy rice creates a hearty filling that stands up well to the bold enchilada sauce. Baking the burritos in sauce allows the flavors to meld and ensures every bite is moist and flavorful. The melted cheese on top seals the deal for a comforting, indulgent meal.
Recipe FAQ
Q: Can I use chicken instead of beef?
A: Yes—shredded rotisserie chicken works perfectly.
Q: Can I make this vegetarian?
A: Yes—use seasoned black beans or sautéed veggies in place of the beef.
Q: Can I use flour or corn tortillas?
A: Large flour tortillas work best for rolling, but you can try extra-large corn tortillas for a different texture.
Q: Is there a gluten-free option?
A: Use gluten-free tortillas and replace the flour in the sauce with cornstarch.
Q: Can I make the sauce from scratch without canned enchilada sauce?
A: Absolutely—just use a homemade enchilada sauce recipe in place of the canned version.
Final Thoughts
Wet burritos are the ultimate comfort food for when you want something hearty, cheesy, and loaded with flavor. This recipe is easy enough for a weeknight yet satisfying enough to serve to guests. Once you make them at home, you might find yourself skipping the restaurant version altogether.
Wet Burritos
Ingredients
Method
- Preheat oven to 350°F (175°C). In a large skillet over medium-high heat, add the ground beef and break it apart with a wooden spoon. Cook for 5–7 minutes until fully browned, then drain any excess fat. Stir in the taco seasoning along with the amount of water specified on the seasoning packet and cook until thickened.
- In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 1 minute to remove the raw flour taste. Slowly whisk in the beef broth, ensuring there are no lumps, then add the enchilada sauce and chili powder. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.
- Lay out the tortillas on a clean surface. Spread a generous spoonful of refried beans down the center of each tortilla, followed by a scoop of rice, some of the cooked beef mixture, and about 1½ cups of the shredded cheddar cheese (divided evenly among the burritos). Fold in the sides of each tortilla, then roll tightly to form a burrito.
- Spray a 13×9-inch baking dish with non-stick spray. Place the burritos seam-side down in the dish. Pour the sauce evenly over the top, making sure each burrito is well covered. Sprinkle the remaining cheese over the sauce.
- Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and the burritos are heated through.
- Remove from the oven and let cool slightly before serving. Garnish with sour cream, shredded lettuce, diced tomatoes, and fresh cilantro if desired. Serve immediately with tortilla chips and salsa on the side.
