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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.

a graphic of Best Ever Smothered Wet Burritos Beltline Bar copycat close up front view
Best Ever Smothered Wet Burritos

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.

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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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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a large wet burrito on a platter with tortilla chips and sides of diced tomato and shredded lettuce
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.

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Malisa

Thursday 18th of March 2021

Wondering if anyone has tried baking them without the sauce on top and then just topping them with the sauce as you serve them and if so how did they turn out being crispier? Trying to decide which way would be best for leftovers so they aren't soggy the next day

Malisa

Thursday 18th of March 2021

@Zona, Thank you for responding and I'm looking forward to giving this recipe a try! I will do lettuce inside as you suggested for the ones we plan on eating right away and will keep it out of the ones I plan on heating up the next day as leftovers.

Zona

Thursday 18th of March 2021

Hi Malisa, I haven't tried baking them without the sauce but maybe someone else will comment if they have tried it. However, since they would need to be reheated as leftovers anyway, you could store the burritos in a covered dish unbaked and store the sauce separately (both in the refrigerator), then just bake with the sauce added as directed on the night your ready to eat them. I hope that helps :)

Donna

Sunday 14th of February 2021

Great recipe. Never thought of putting refried beans into the meat. Easier to control portions and none of mine lost any fillings. Thanks for sharing.

Zona

Monday 15th of February 2021

Hi Donna, so glad it worked out for you and thank you for the comment :)

Morgan

Thursday 11th of February 2021

My husband said these are the best burritos he's ever had. I think so too!

Zona

Thursday 11th of February 2021

Hi Morgan, I love hearing that! So glad you both enjoyed them as much as I do, thank you :)

Angie

Friday 5th of February 2021

Has anyone put Mexican rice in the tortilla with the meat and beans?

Zona

Saturday 6th of February 2021

Hi Angie, I have not tried adding rice to the filling but I bet that would be an excellent addition. Let me know if you try it and how it turns out for you :)

Beth

Thursday 4th of February 2021

Looks great. I have a question about the nutritional information. Is it1200 calories per burrito or for the entire recipe? Thanks

Zona

Thursday 4th of February 2021

Hi Beth, that is for each burrito and includes every ingredient listed. These burritos are large and filling and I am usually happy eating just half of mine and saving the rest for my lunch the next day but my husband always eats a whole one. You can also swap ingredients for healthier versions if you wish. Thank you for your question :)