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Wet Burritos are large, hearty burritos smothered in a rich, flavorful red or green sauce and topped with melted cheese. They’re baked until bubbly and served hot, often with rice, beans, or a crisp salad. Originating from Michigan (especially Grand Rapids), these burritos are a cross between Tex-Mex flavor and Midwestern comfort food—messy, cheesy, and irresistible.
⏱️ Prep Time:
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Servings: 4 large burritos
🍳 Equipment:
- Large skillet
- Baking dish (9×13-inch)
- Saucepan
- Mixing bowls
- Spatula or wooden spoon
- Foil (for baking)
📝 Ingredients:
🌯 For the Burritos:
- 1 pound ground beef (or shredded beef/chicken)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade)
- ½ cup water
- 1 can (15 oz) refried beans
- 4 large burrito-sized flour tortillas
- 1 cup cooked Mexican rice (optional)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
🍅 For the Red Enchilada Sauce (or use canned):
- 2 tablespoons oil or butter
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- 2 tablespoons tomato paste
- 2 cups chicken or beef broth
- Salt to taste
🧀 Toppings (optional but encouraged):
- More shredded cheese
- Sour cream
- Sliced green onions
- Jalapeños
- Chopped cilantro
- Diced tomatoes or pico de gallo
🧾 Ingredient Notes:
- Ground Meat: Beef is traditional, but ground turkey, shredded chicken, or beans work too.
- Tortillas: Use burrito-sized (10-12 inches) for that classic smothered style.
- Sauce: Red enchilada sauce is most common, but green chile sauce works great for a spicier version.
- Cheese: A melty combo like cheddar + Monterey Jack is ideal.
👩🍳 Instructions:
1. Prepare the Sauce (if making from scratch):
- In a saucepan, heat oil over medium. Stir in flour and cook 1 minute.
- Add chili powder, cumin, garlic powder, onion powder, and oregano. Stir until fragrant.
- Whisk in tomato paste and broth. Simmer 10 minutes until thickened. Salt to taste.
2. Cook the Filling:
- In a large skillet, cook ground beef and onion until browned. Drain excess grease.
- Stir in garlic, taco seasoning, and water. Simmer 5 minutes.
- Stir in refried beans and optional rice. Heat through.
3. Assemble the Burritos:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Warm tortillas slightly to make them pliable.
- Fill each with about ¾ cup filling and sprinkle with cheese. Roll tightly and place seam-side down in the dish.
4. Smother and Bake:
- Pour enchilada sauce generously over burritos. Top with remaining cheese.
- Cover with foil and bake for 15 minutes. Remove foil and bake 5–10 more minutes until cheese is melted and bubbly.
5. Serve Hot:
- Top with your favorite garnishes and serve immediately!
📊 Nutrition Facts (Per Burrito, approximate):
- Calories: ~650
- Protein: ~30g
- Carbohydrates: ~45g
- Fat: ~35g
- Fiber: ~6g
- Sodium: ~900mg
💡 Tips & Variations:
Tips:
- To prevent soggy burritos, don’t overfill or over-sauce before baking.
- Make the sauce a day ahead for deeper flavor.
- Lightly toast tortillas before filling for added texture.
Variations:
- Green Wet Burritos: Use salsa verde or green enchilada sauce.
- Vegetarian: Use seasoned beans, sautéed veggies, and rice.
- Spicy: Add chipotle in adobo or hot sauce to the meat or sauce.
- Breakfast Version: Fill with scrambled eggs, chorizo, and potatoes, then smother in sauce and cheese.
