FABULOUS WET BURRITOS
Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa
Provided by Sweet Southern Bell
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
- In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
- Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
Nutrition Facts : Calories 789.7, Fat 35.1, SaturatedFat 15.6, Cholesterol 114.3, Sodium 2297.9, Carbohydrate 77.1, Fiber 9.8, Sugar 12.2, Protein 41.9
BUSY NIGHT MICROWAVE WET BURRITOS
This is an old stand-by in my house! I always have the ingredients on hand, and my hubby loves them! Shhhh...don't tell him how easy they are!!! You can add anything you'd like to these! I like adding some leftover recipe #161522 inside!
Provided by Charmie777
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the beef and drain.
- Add taco seasoning and 1/2 cup water and cook until all liquid is gone.
- Meanwhile, drain about half of the liquid off of the pinto beans and then heat in a pan.
- When beans start to simmer, lightly mash until you get the desired consistency (I like some whole beans left). Season to taste with salt, about 1 teaspoon.
- Lightly heat one tortilla over burner until pliable.
- Spread some beans down the center or tortilla and top with some seasoned meat. Sprinkle on some onions and any other options you'd like. (Save some for on top!).
- Tuck in sides of tortilla and then roll up. Place seamside down on a microwave safe plate.
- Spoon some enchilada sauce over burrito and top with lots of grated cheese.
- Lightly cover with micro-safe paper and cook on HIGH for about 2 minutes, until the cheese is nice and melted.
- Repeat for remaining burritos.
- Serve with sour cream or scattered tomatoes or anything you'd like!
Nutrition Facts : Calories 1328.8, Fat 41, SaturatedFat 18.5, Cholesterol 133, Sodium 1302, Carbohydrate 158.2, Fiber 44.3, Sugar 4.6, Protein 84.3
WET BURRITOS
Make and share this Wet Burritos recipe from Food.com.
Provided by Vamy7913
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground sirloin until no longer pink, add envelope of burrito seasoning and one cup of water, simmer 10-15 minutes.
- Mix gravy & enchilada sauce together in a bowl (I use a whisk and it mixes much faster).
- Put tortillas in the microwave for 15-20 seconds.
- Spoon equal amounts of meat mixture onto each tortilla, then equal amounts of refried beans (optional)then I usually put onion, tomatoes, and lettuce on top of meat and beans, but you can use whatever combo you like, then roll each up. Ladle sauce mixture in equal amounts over each burrito, then top each with 4 ounces of the shredded cheddar cheese.
- Microwave for about 2 1/2 minutes or until cheese is all melted. Put sour cream on top (optional) Enjoy!
Nutrition Facts : Calories 1127.4, Fat 66.5, SaturatedFat 33.9, Cholesterol 197.6, Sodium 2436.8, Carbohydrate 67.4, Fiber 4.4, Sugar 3.7, Protein 62.8
CHICKEN AND RICE BURRITOS
Steps:
- Heat rice according to package directions. In a microwave-safe bowl, combine salsa and chicken. Microwave on high for 1 minute. Stir in cheese and rice. Divide mixture onto tortillas. Top with cilantro and sour cream, if desired.
- Cooks' notes:
- You can adjust the amount of ingredients based on your tastes.
MEXICAN WET BURRITO
Provided by Food Network
Categories main-dish
Time 50m
Yield 1 burrito, with extra salsa and queso sauce
Number Of Ingredients 22
Steps:
- For the salsa: Heat the vegetable oil in a large saucepan over medium heat. Add the peppers and onion and cook until the onion is translucent, 8 to 10 minutes.
- Meanwhile, blend together the tomatoes and tomato sauce in a large blender until smooth. Once the peppers and onions are cooked, stir the tomato sauce mixture into the saucepan. Bring to a boil then reduce to a simmer and stir in the cumin, oregano and black pepper. Simmer for 10 minutes; taste for seasoning and add salt if needed. Keep warm. Makes about 5 cups.
- For the queso sauce: Put the cheese and jalapenos in a heat-safe blender. Bring the milk to a boil over medium-high heat in a medium saucepan. Carefully pour the hot milk into the blender and blend until smooth. Return to the saucepan and keep warm over low heat.
- Makes about 2 cups.
- For the burrito: Heat the vegetable oil in a medium skillet over medium-high heat. Add the sliced steak and brown on one side. Loosen the meat with a spatula or spoon and brown the meat on the other side. Season with salt and pepper and remove from the skillet.
- Put the tortilla on a microwave-safe dish and cover it with a damp paper towel. Heat in the microwave until quite hot and pliable, about 20 seconds. Discard the paper towel.
- Put the refried beans, steak, rice, onion, cilantro, and cheese horizontally across the center of the tortilla, leaving a 2-inch border at both ends. Fold the left and right sides inwards perpendicular to the filling, then roll the burrito from front to back, pulling the filling tightly until the bottom of the burrito is now on top. Top with up to 1 cup of the salsa and about the same amount of queso sauce. Serve with sour cream, guacamole, and shredded lettuce if desired. Remaining salsa and queso sauce can be kept for up to 1 week, refrigerated.
WET BURRITOS
Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!
Provided by Terri F.
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
- Drain off any fat from browning.
- Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
- While meat is simmering, heat beans with 1/4 tsp.
- cumin, and make gravy.
- For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
- Soften tortillas according to package directions.
- Preheat oven to 375 degrees F.
- Assemble burritos.
- On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
- Fold sides of burrito in, then roll from the other sides until you have a"package".
- Place seam side down in a 13x9 baking dish.
- When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
- Bake 15-20 minutes until cheese is melted and burritos are heated through.
- Serve each burrito with extra sauce from pan spooned over the top.
- Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.
WET BURRITOS
Make and share this Wet Burritos recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 45m
Yield 6 burritos, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Brown ground beef in a medium skillet over medium heat, drain off the grease.
- Add taco seasoning, beans, and onion.
- In a medium bowl, mix the mushroom soup, and the sour cream until mixture is smooth.
- Pour the soup mixture over the meat mixture and mix thoroughly.
- Place 2 tortillas on the bottom of a 2 quart casserole dish followed by a layer of 1/3 of the meat mixture.
- Continue layering until all the ingredients have been used ending with meat mixture on top.
- Sprinkle the shredded cheese on top of everything.
- Bake until the casserole is bubbling, and the cheese is melted, about 30 minutes.
- Serve with salsa.
WET BURRITO
This is a wet burrito with meat and beans in the traditional West Michigan style!
Provided by Jordan VanderLaan
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
- Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
- Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
- Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
- Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.
Nutrition Facts : Calories 1190.9 calories, Carbohydrate 103.9 g, Cholesterol 179.2 mg, Fat 59.3 g, Fiber 13.5 g, Protein 59.1 g, SaturatedFat 29 g, Sodium 2550.9 mg, Sugar 10.4 g
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