Beef

Best Ever Smothered Wet Burritos Recipe

These beef and bean wet burritos are smothered with red sauce and melted cheese. Top with your favorites such as guacamole, sour cream, lettuce, onion, and tomatoes. I am often requested to make these when company comes over.

Best ever Smothered Wet Burritos

 

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If your cooking for two, you can freeze the leftovers. To reheat – allow to thaw completely first then preheat your oven to 400 degrees F (200 C) and bake for 20 – 25 minutes until heated through.

 

Have you ever had The Beltline Bar’s Famous Wet Burritos in Grand Rapids, Michigan or the wet burritos from The Grand Villa Dungeon in Grandville, Michigan? Then you will love this recipe! I think this recipe tastes even better and the best part is you can make them in your own kitchen without waiting hours in line for a table.

 

Want something to go with it? Try these Brownies with Raspberry Sauce or this Red Velvet Cake for Two.

 

What is the difference between a burrito, an enchilada, and a chimichanga?

What is a burrito?

A burrito starts with a flour tortilla that’s wrapped all the way around one or more ingredients in the style of an envelope. Burritos can be filled with just about anything, including meat, cheese, eggs, sausage, sauce, beans, and several types of vegetables. They are typically large and just one usually fills up a dinner plate. Some are smothered in sauce while others can be picked up and eaten with your hands.

 

What is an enchilada?

Enchiladas start with small corn tortillas and are wrapped around a filling and rolled up but the ends are not typically tucked in. They’re usually served in a bed of enchilada sauce or chili sauce with a sprinkling of cheese on top. They are typically small and several can fit on one dinner plate. Enchiladas are almost always eaten with a fork because they’re usually smothered with sauce.

 

What is a chimichanga?

Chimichangas are basically deep fried burritos. They can also be brushed with oil and baked in the oven to get a crispy outer shell. They start with a burrito sized flour tortilla and fillings vary but are usually filled with the same kinds of fillings found in burritos. Chimichangas are usually served with sour cream, guacamole, enchilada sauce, and cheese on top.

 

How to make Best Ever Smothered Wet Burritos:

Preheat your oven to 400 degrees F (200 C).

 

In a frying pan over medium high heat, brown the ground beef and onion. Click here for a medium skillet.

 

Cook and stir the beef and onions until evenly browned and onion is translucent.

ground beef and onion frying in a pan with a spatula

 

Drain the grease, and sprinkle in the garlic, cumin, salt and pepper.

 

Stir in the green chilies and refried beans until well blended. Turn off the heat, but keep warm.

ground beef, refried beans and seasonings frying in a pan

 

In a sauce pan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off the heat and keep warm. Click here for a whisk.

red wet burrito sauce cooking in a sauce pan

 

Place a burrito sized tortilla on a plate. Try to divide the beef mixture into six equal portions. Place 1/6 of the beef mixture onto each tortilla.

 

Top the ground beef mixture with a little cheese. We like lettuce baked inside of ours but you can leave it out if you don’t want it. You can substitute or add other veggies as well.

a burrito tortilla on a plate topped with ground beef mixture, cheese, and lettuce

 

Fold in the left and right side of the tortilla over the filling, holding it in place with your fingers.

 

Then fold in the top and bottom sides of the tortilla over the filling, like an envelope, and place seam side down in 2 greased 9 x 13 oven safe dishes. Click for a 9 x 13 baking dish.

two baking dishes, each has 3 rolled up burritos in it

 

Pour the entire pan of sauce over the tops of the burritos.

two baking dishes with burritos covered in red sauce

 

Cover the top with cheese.

6 burritos covered in red sauce and shredded cheese

 

Bake in the preheated oven for 20 minutes until the burritos are heated through and the cheese is melted.

 

Top with more lettuce, tomato, sour cream and chives or green onions.

 

Best ever Smothered Wet Burritos Recipe

 

 

 

Yield: 6 Large Burritos

Best Ever Smothered Wet Burritos

These beef and bean burritos are smothered with red sauce and melted cheese. Top with your favorites such as guacamole, sour cream, and tomatoes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4.5 oz can diced green chile peppers
  • 16 oz can refried beans
  • 7 oz can tomato sauce
  • 10 oz can enchilada sauce
  • 15 oz can no-bean chili
  • 6 flour burrito size tortillas (12 inch)
  • 2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 2 cups shredded Mexican blend cheese
  • Dried chives for garnish

Instructions

  1. Preheat the oven to 400 degrees F (200 C).
  2. Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion is translucent. Click for a medium skillet.
  3. Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
  4. In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm. Click for a whisk.
  5. Place a burrito sized tortilla on a plate and place about a 1/2 cup of the ground beef mixture onto the center. I divide the beef mixture into six equal portions.Top with a little cheese and lettuce. You can substitute or add other veggies as well.
  6. Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) and place seam side down in greased 9 x 13 oven safe dish. Click for a 9 x 13 baking dish.
  7. Pour the entire saucepan of the sauce over the top.
  8. Cover the top with cheese.
  9. Bake in the preheated oven for 20 minutes until burritos are heated through and cheese is melted. Top with more lettuce, tomato, sour cream and dried chives.

Notes

  • If your cooking for two, you can freeze the leftovers.
  • To reheat - allow to thaw completely first then preheat your oven to 400 degrees F (200 C) and bake for 20 - 25 minutes until heated through.

Nutrition Information:

Yield:

6

Amount Per Serving:Calories: 679 Saturated Fat: 13g Cholesterol: 89mg Sodium: 2929mg Carbohydrates: 64g Fiber: 11g Sugar: 19g Protein: 33g
These beef and bean wet burritos are smothered with red sauce and melted cheese. Top with your favorites such as guacamole, sour cream, lettuce, onion, and tomatoes. #WetBurritos #SmotheredBurritos #burritos #MexicanFood #dinner #homemade #sauce

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28 Comments

  • Reply
    Pritrelle Haynes
    October 24, 2017 at 9:37 pm

    My family ❤️ it

    • Reply
      Zona
      October 25, 2017 at 8:42 am

      Hi Pritrelle, I’m so glad you all enjoyed it. Thanks!

  • Reply
    Smothered Burritos Recipe - The Foodie Bunch
    February 1, 2018 at 1:57 pm

    […] Smothered Burritos Recipe […]

  • Reply
    Megan
    March 16, 2018 at 4:38 pm

    Question: if freezing, do you freeze them un-baked, or bake them first and then bake again when choosing to eat later?

    • Reply
      Zona
      March 16, 2018 at 5:31 pm

      Hi Megan. I freeze them after I bake them. I move them back to the fridge to thaw, then I reheat in the microwave but you could also reheat in the oven. I think it would be ok to freeze them before baking as long as you also let them thaw again completely and then bake. I hope that help and thanks for the question 🙂

      • Reply
        megan
        March 29, 2018 at 8:50 pm

        Thank you, that does!

  • Reply
    JD Southern California
    April 9, 2018 at 9:16 pm

    Why do you cook the lettuce inside of the burritos before baking? Wouldn’t it be limp?

    • Reply
      Zona
      April 10, 2018 at 7:09 am

      Hi JD. We put the lettuce inside because my husband loves it that way and begs me to put it inside lol. I love it that way now too. It doesn’t change the texture very much, maybe a little bit. The rest of the filling is already cooked and the bake cycle is really just to heat everything up together and get the cheese on top really gooey and melted. Lettuce inside is totally optional though so feel free to just leave it out or use it for topping after the bake cycle. Great question! Thanks and have a blessed day 🙂

  • Reply
    JD Southern California
    April 10, 2018 at 1:29 pm

    Thanks for responding so, many time I ask and do not get a reply back.

    • Reply
      Zona
      April 10, 2018 at 2:18 pm

      You’re very welcome 🙂

  • Reply
    Elise
    April 16, 2018 at 7:29 pm

    Have you ever done it with green enchilada sauce? The last time I used red it tasted horrible but it might be because it didn’t have anything else mixed in?

    • Reply
      Zona
      April 17, 2018 at 7:54 am

      Hi Elise. I have not tried it with green enchilada sauce. I agree with you though. I don’t like red enchilada sauce by it self either, it’s to strong or something. The mixture in this sauce is definitely what makes it work and I love it! I hope you give it a try but if you decide to try green enchilada sauce instead let me know how that works for you. Thanks for the question 🙂

      • Reply
        Elise Prado
        April 17, 2018 at 10:16 pm

        Thank you for the response! I decided to try the red sauce and it turned out nicely!

        • Reply
          Zona
          April 18, 2018 at 7:42 am

          Oh good I’m so glad you enjoyed it! 🙂

  • Reply
    Donna
    June 14, 2018 at 7:05 pm

    Wow!!!! This was great I put my lettuce on to so it would help cool my tongue and for presention along with greek yougart instead on sour cream

    • Reply
      Zona
      June 14, 2018 at 7:22 pm

      Hi Donna, we love adding some lettuce on top too and great idea to use Greek yogurt! Glad you enjoyed it 🙂

  • Reply
    AMANDA
    July 5, 2018 at 4:28 pm

    What brand of no bean chili did you use?

    • Reply
      Zona
      July 5, 2018 at 4:31 pm

      Hi Amanda, I like to use Hormel No Bean Chili but any brand should work fine 🙂

  • Reply
    Jodi
    July 9, 2018 at 6:47 pm

    Thank you so much for this recipe! I just made it for supper and it was amazing! I did change a few things.. I omitted the chili peppers, only because I forgot to get them, and I made it into a casserole of sorts. I used corn tortillas and layered with the delicious sauce, meat mixture and shredded cheese. Then topped it with the rest of the sauce and sprinkled with queso fresco. Baked until heated thru. Used lettuce, tomato, onion, avocado and sour cream to serve. This was sooo good!! Thanks again!!

    • Reply
      Zona
      July 10, 2018 at 7:21 am

      Jodi, that is a great idea. We have layered the ingredients into a dish before too. It turns out great! Thank you for the compliments and glad you enjoyed it!

  • Reply
    Lynn
    July 17, 2018 at 10:39 pm

    Oh my gosh, these are amazing! Made them tonight for hubby. We both loved them. They really are THE best wet burritos. I made them step by step as directions written (except no lettuce in the burrito) and I am blown away at the flavor. I cannot wait to make these when my family of 19 come for dinner soon. Thank you for sharing this recipe… Definitely a favorite now!

    • Reply
      Zona
      July 18, 2018 at 7:28 am

      Hi Lynn, thank you so much! I’m sure a lot of people leave out the lettuce inside. I used to as well until my husband started begging me to put it in lol. It’s grown on me and now I love it too. These Wet Burritos are definitely a favorite in our house and I’m making them again this week too! Have a great day!

  • Reply
    Leslie
    August 3, 2018 at 12:07 am

    I made this tonight and it was fantastic!!! I made a double batch and fed 8 of my kids friends….they all loved it!!! I would never thought to mix enchilada sauce with chili!! Thanks for the recipe!! They are already asking me to make it again!!!

    • Reply
      Zona
      August 3, 2018 at 8:48 am

      Hi Leslie, sounds like you had a really fun night and a full house! So glad you enjoyed this dish. We love it too! Thank you!

  • Reply
    Marla Strong
    August 19, 2018 at 11:56 pm

    I miss the Belt Line Bar. We move to Texas and I haven’t found a wet burrito yet! I miss Grand Rapids too.

  • Reply
    Shanis
    September 12, 2018 at 8:47 am

    OMG @ MarlaStrong ,these are exactly like Beltline Bar,
    this is the same way I’ve been making them for years . I live in Muskegon and don’t get over there but I think it’s time for a road trip to G.R

  • Reply
    Debi
    November 6, 2018 at 7:19 am

    I’m from Grand Rapids, still have a house there, but live in New Jersey for my job and currently, I’m visiting my daughter and son-in-law in Marin County, California (just north of S.F.). We were discussing how much we wish we could go to Beltline Bar last night and I pulled up Zona’s recipe, so why not try it? I made it just as Zona posted, although I realized that I missed the green chilis. The recipe is excellent!!! I probably won’t make it when I’m in Grand Rapids, as they have the best restaurants, but it sure works when I’m either in NJ or CA, and want that wonderful wet burrito!! Thank you!!!

    • Reply
      Zona
      November 6, 2018 at 8:42 am

      Hi Debi, I’m so glad this recipe has given you a way to connect with your home town when your away. Thank you 🙂

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