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Wet Burritos

Best Ever Smothered Wet Burritos have a ground beef and refried bean filling wrapped in a large tortilla 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.

If you’re cooking for two, you can freeze the leftovers. To reheat – allow to thaw completely first then preheat your oven to 400 degrees F and bake for 15-20 minutes or until heated through.

a plate filled with red sauce topped with a tortilla stuffed with filling and covered in melted cheese and text reading best ever smothered wet burritos zonacooks.com
Best Ever Smothered Wet Burritos

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.

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a graphic of Best Ever Smothered Wet Burritos with a side of diced tomato and shredded lettuce
Big Cheesy Smothered Burritos

How to make Smothered Wet Burritos:

Preheat the oven to 400 degrees F.

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

Cook and stir the beef and onions until evenly browned and onion begins to soften.

ground beef and onion cooking in a pan

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 and onion with refried beans and seasonings

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 for a whisk.

red wet burrito sauce cooking in a sauce pan

Try to divide the ground beef mixture into six equal portions.

Then Place a burrito sized tortilla on a plate and add 1/6 of the beef mixture onto the 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.

tortilla with meat, cheese, 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 making sure to overlap well so no filling can escape.

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

Repeat with the other 5 tortillas.

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

two baking dishes with wet burritos covered in red sauce

Cover the top with the remainder of the cheese.

6 wet burritos covered in red sauce and shredded cheese

Bake in the preheated oven for 15-20 minutes until the burritos are heated through and the cheese is melted.

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

a large Beltline Bar copycat wet burrito on a platter with tortilla chips and sides of diced tomato and shredded lettuce
Best Ever Smothered Wet Burritos

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Best ever Smothered Wet Burritos
Yield: 6 Large Burritos

Best Ever Smothered Wet Burritos

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Best Ever Smothered Wet Burritos have a ground beef and refried bean filling wrapped in a large tortilla smothered with red sauce and melted cheese. Top with your favorites such as guacamole, sour cream, lettuce, onion, and tomatoes.

Ingredients

  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 2 tsp minced garlic
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4.5 oz diced green chile peppers
  • 16 oz refried beans
  • 8 oz tomato sauce
  • 10 oz enchilada sauce
  • 15 oz chili no-beans (Hormel)
  • 6 flour burrito tortillas (about 12 inches)
  • 2 cups shredded lettuce
  • 3 cups shredded Mexican blend cheese
  • Chopped green onions (for garnish)
  • Any additional desired toppings

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion begins to soften. 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. Divide the beef and bean mixture into 6 portions in the pan.
  6. Place a burrito sized tortilla on a plate and place 1/6 of the ground beef mixture onto the center.
  7. Top with a little cheese and lettuce. Leave the lettuce out if you don't want it baked inside. You can substitute or add other veggies as well.
  8. 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) making sure to overlap well so no filling can escape.
  9. Repeat with the other 5 tortillas.
  10. Place seam side down in two greased 9 x 13 oven safe dishes. Click for a 9 x 13 baking dish.
  11. Pour the entire saucepan of the sauce over the top of the burritos.
  12. Top with the remaining cheese sprinkled over all evenly.
  13. Bake in the preheated oven for 15-20 minutes until burritos are heated through and cheese is melted.
  14. Top with more lettuce, tomato, sour cream and dried chives, or your choice of toppings.

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 and bake for 15-20 minutes until heated through.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 1204Total Fat: 41gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 140mgSodium: 1998mgCarbohydrates: 145gFiber: 13gSugar: 13gProtein: 63g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you like this recipe?

Please leave a comment on this post and pin this recipe on Pinterest.

a graphic of Best Ever Smothered Wet Burritos close up front view
Smothered Burritos
a graphic with a burrito covered in red sauce, melted cheese, and green onions with a side dollop of sour cream topped with lettuce and tomato, text saying best ever smothered wet burritos ready in 30 minutes, bottom is 6 burritos covered in red sauce and shredded cheese
Best Ever Wet Burritos

Best Ever Wet Burritos Web Story

Brian

Wednesday 24th of November 2021

I moved to Texas from Michigan over 45 years ago and man how I’ve missed the wet burritos back home. When I do get back to Michigan (Spring Lake) I always make sure to stop by the local watering hole “Tip A Few” in neighboring Grand Haven for my much anticipated wet burrito reunion. Next time I’ll try Belt Line’s wet burrito in Grand Rapids for a change up.. Can’t wait to try this recipe.

Zona

Thursday 25th of November 2021

Hi Brian, people who have never had a wet burrito don't know what they are missing! I hope you love this recipe. We make it way more often than I should admit lol. Thanks for the comment :)

Shantelle G.

Sunday 3rd of October 2021

These are ABSOLUTELY the BEST burritos!! I’m originally from Texas and I LOVE chili gravy. I never wanted to make it because of the extent of ingredients in the recipe. The shortcut to the chili gravy is absolutely perfect! I highly recommend making these. I used ground turkey instead of ground beef and they were still delicious. I will be sharing this recipe with lots of family and friends.!!

Zona

Monday 4th of October 2021

Hi Shantelle, I'm so glad you enjoyed them! Thank you so much for the lovely comment :)

Shannon

Friday 6th of August 2021

I grew up in East Lansing Michigan. I never had wet burritos at a restaurant but my Aunt made some for me and I fell in love with them. I was just thinking about these burritos so I decided to look up a recipe. I am going to try yours! Although I will be going way off your recipe and I am a vegan! I will be using impossible in place of the meat and I have some cans of hormel vegetarian chili. I also have a big batch of homemade refried beans I will be using and for the cheese I will be using daiya shreds! My aunt never mixed her hormel chili with enchilada sauce so I am excited to try it! I love enchilada sauce! After I make it I will come back and let you know how it turns out!! Thanks for the recipe!

Zona

Friday 6th of August 2021

Hi Shannon, it sounds like you have some really great vegan substations to try. I hope you have great results and love your finished dish. Yes, please come back and let me know how it went :)

Donovan

Friday 23rd of July 2021

Recently tried some frozen beef & bean burritos. They were OK, but we couldn't taste the beef. A friend suggested that they'd be better as a wet burrito. I found your site and followed the recipe for the sauce (the no beans chili supplied the missing beef/pork) and used the frozen burritos as a shortcut.

They were much better! I look forward to making the entire recipe from scratch. Thanks for saving us from wasting some lame burritos.

Zona

Saturday 24th of July 2021

Hi Donovan, I'm glad this sauce worked well with your frozen burritos. I hope you give the full recipe a try. It is one of my favorite meals and we make it very often.

Sheila Cook

Wednesday 2nd of June 2021

I just found your recipe! Reminds me of the burritos I had at Oak Grove Tavern in Irons (now living in GA). This is now my favorite burrito recipe. The lettuce thing must be a MI thing because I've never seen it any where else and I have to request it. . .I've learned to request extra on the side so I don't get strange looks. Yum!

Zona

Wednesday 2nd of June 2021

Hi Sheila, I'm so glad you enjoy this wet burrito recipe! You must be right about the lettuce being a MI thing because I do get a lot of comments from people not wanting to add it on the inside but that's fine, it's totally optional lol. Thanks for your comment :)

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