WET BURRITO
The reigning king of all burritos has to be a delicious Wet Burrito stuffed with shredded meat, beans, rice and cheese, smothered in red or green enchilada sauce and baked with cheese on top.
Provided by Lauren Allen
Categories Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
- Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can't roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
- Bake for 20 minutes, or until warmed through.
- Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
- Serve topped with sour cream, guacamole and pico de gallo or salsa.
Nutrition Facts : Calories 455 kcal, Carbohydrate 37 g, Protein 39 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 1510 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
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.
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 Cindy Newell
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
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 915.8 calories, Carbohydrate 92 g, Cholesterol 122.5 mg, Fat 42 g, Fiber 10.4 g, Protein 43.9 g, SaturatedFat 20 g, Sodium 2284.6 mg, Sugar 9.5 g
EASY WET BURRITO
Food can take forever to cook and when you try something new you never know if your kids will like it. If your kids like frozen burritos and enchiladas they will love this.
Provided by daddys_harley_06
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Microwave burritos on a plate 5 at a time for 4-5 minutes.
- Place burritos in a dark baking pan.
- Pour 2 cans enchilada sauce over burritos.
- Cover with shredded cheese, green onion and black olives.
- Bake in oven at 350°F for 15-20 minutes or until cheese is completely melted or sauce is bubbling.
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 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
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.
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
WET BURRITO CASSEROLE
Make and share this Wet Burrito Casserole recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Stir together sour cream and condensed soup.
- Pour half of this in the bottom of a large casserole or 9x13-inch baking dish, spreading it evenly across the bottom.
- Brown and cook through the ground beef with the onion and bell pepper; drain any fat.
- Stir in taco seasoning, mushrooms and refried beans, mixing well.
- Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish.
- Top with remaining soup/cream mixture and sprinkle with the cheese.
- Place a few sliced black olives or jalapeno slices on top of the cheese, if desired.
- Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.
Nutrition Facts : Calories 1574.2, Fat 85.3, SaturatedFat 43.2, Cholesterol 237.2, Sodium 3720.1, Carbohydrate 125.8, Fiber 14.1, Sugar 12.8, Protein 75.3
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