You’ll love this recipe because it combines everything you crave in a Tex-Mex meal—juicy beef, melty cheese, flavorful sauce, and soft, saucy tortillas. These wet burritos are filling and customizable, and they come together with simple pantry staples. Whether you’re feeding a hungry family or looking for leftovers that taste even better the next day, this recipe hits all the right notes. The extra sauce makes them irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Spicy Kick: Add diced jalapeños or hot sauce to the beef mixture.
Creamy Style: Add a spoonful of sour cream or cream cheese to the filling.
Green Sauce Version: Use green enchilada sauce instead of red.
Vegetarian: Swap ground beef for plant-based crumbles or sautéed veggies.
Breakfast Burrito Style: Add scrambled eggs and hash browns to the filling for a breakfast twist.
Storage/Reheating
Store leftover burritos in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and bake at 350°F for 15–20 minutes, or microwave individual portions for 1–2 minutes. Add extra sauce before reheating if they’ve dried out.
To freeze, wrap individual burritos (without sauce) in foil and freeze. Thaw overnight and bake with sauce when ready to serve.
FAQs
What is a wet burrito?
A wet burrito is a traditional burrito that is topped with sauce and cheese, then baked until hot and melty.
Can I use store-bought enchilada sauce?
Yes, store-bought sauce works well, but homemade sauce adds even more flavor if you have time.
How do I keep the burritos from getting soggy?
Avoid overfilling and serve immediately after baking. You can also bake them uncovered for a few minutes longer to crisp the edges.
Can I prepare these ahead of time?
Yes, assemble the burritos and refrigerate them. Add sauce and cheese just before baking.
What tortillas are best for wet burritos?
Large flour tortillas hold up best under the sauce and are easy to roll.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken are both great lighter alternatives.
Should I cover the dish with foil when baking?
Yes, cover for the first part of baking to warm everything through, then uncover to melt and brown the cheese.
Can I add vegetables to the filling?
Yes, sautéed peppers, corn, or spinach make great additions to the meat mixture.
How do I make it extra saucy?
Use an additional can of enchilada sauce or double your homemade sauce recipe. Spoon extra sauce over before serving.
What sides go well with wet burritos?
Serve with Mexican rice, chips and salsa, guacamole, or a fresh salad for a full meal.
Conclusion
Extra saucy ground beef wet burritos are a comforting, satisfying dish loaded with bold flavors and cheesy goodness. Baked to perfection and drenched in rich enchilada sauce, they’re the perfect centerpiece for a Tex-Mex dinner night. Easy to make and even easier to devour, this recipe is one you’ll come back to again and again.
Extra saucy ground beef wet burritos are a hearty Tex-Mex favorite, filled with seasoned beef, beans, and rice, then smothered in enchilada sauce and cheese. Baked until bubbly, they’re the ultimate comfort food—perfect for family dinners or feeding a crowd.
Ingredients
1 pound ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, salt and pepper to taste)
1 cup refried beans or black beans
1 cup cooked rice
4–6 large flour tortillas (burrito-size)
2 cups red enchilada sauce (plus more if desired)
2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
In a skillet over medium heat, add olive oil and sauté diced onion until soft, about 3–4 minutes. Add garlic and cook for 30 seconds more.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.
Stir in taco seasoning and 2–3 tablespoons of enchilada sauce. Simmer for 2–3 minutes.
Warm tortillas slightly to make them pliable. Fill each with a scoop of the beef mixture, beans, and rice. Roll tightly into burritos.
Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish. Place burritos seam-side down in the dish.
Pour the remaining enchilada sauce over the burritos, covering them completely.
Sprinkle shredded cheese evenly over the top.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
Let cool slightly before serving. Top with sour cream, cilantro, or your favorite toppings.
Notes
Add jalapeños or hot sauce to the filling for extra heat.Mix in cream cheese or sour cream for a creamy filling.Use green enchilada sauce for a different twist.Swap ground beef for ground turkey or plant-based meat for variation.Refrigerate leftovers for up to 4 days or freeze burritos without sauce for up to 2 months.Reheat in oven or microwave with extra sauce to prevent drying out.
