Wet Burritos
Wet burritos are the cheesy saucy cousin to the traditional handheld dish you know and love. Smothered in a delicious gravy, this enchilada like dish will have your family begging you to make it over and over again! You'll love making it too since this easy casserole makes the perfect freezer meal.
Servings: 12
Calories: 494kcal
Ingredients
- 3 lbs ground beef
- 2 15 oz cans diced tomatoes
- 3 tbsp minced garlic
- salt & pepper to taste
- 1 onion diced
- 1 4 oz can diced green chiles drained
- 1 1/2 tbsp Worcestershire sauce
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp black pepper
- 2 cans beef gravy
- 28 oz can red enchilada sauce
- 4 cups finely shredded cheddar cheese divided
- 1 can refried beans
- 1 12 pack burrito size flour tortillas
- toppings for garnish
Instructions
- In a large skillet set over medium heat, add the ground beef, garlic, onion, and ONE (drained) can of the tomatoes.
- Stir everything together, and break up the meat as it cooks until cooked through and no pink remains.
- Salt & pepper the mixture to taste, and strain the beef mixture to remove any excess grease- then return the mixture to the skillet.
- Add the green chiles, Worcestershire sauce, cumin, oregano, paprika, chili powder, and the second can of (undrained) tomatoes. Stir everything until evenly incorporated.
- Simmer the beef mixture for 5 minutes, or until slightly thickened and the spices have melded. Set aside.
- Heat the beans, either in a microwave safe bowl or in a pot on the stove. Cover heated beans and set aside.
- While the beans are heating, pour both the beef gravy & the enchilada sauce into a large skillet. Whisk together to combine.
- Heat the mixture until piping hot, then remove from heat and set aside.
- Soften the tortilla shells according to the package instructions.
To Assemble The Burritos
- As a reminder, this recipe makes two 9x13" baking trays worth of enchiladas.
- Add 1 cup of the enchilada sauce mixture to the bottom of a 9x13" pan, and spread it to cover the bottom of the dish.
- To make a burrito, layer 1/12 of the meat mixture, 1/4 cup of bean mixture, and 1/4 cup of cheese in the center of a softened flour tortilla.
- Fold the smaller sides of the burrito over, and then roll it lengthwise like a jelly roll until it's formed a nice, neat little package.
- Transfer the burrito to the prepared baking dish, seam side down. Continue filling 5 more burritos and adding them to the dish until it's full. Then repeat with the remaining tortillas and the second baking dish.
- Pour the sauce equally out over the burritos in both dishes. Sprinkle the remaining cheese evenly out over each dish as well.
- Bake them at 375° for 15-20 minutes, or until the burritos are heated through and the cheese is nicely melted. Cover & freeze the second batch (before baking) if not planning on eating right away.
- Serve the baked burritos warm with toppings of your choice.
Notes
- Make sure you drain any excess grease from the skillet once you cook the beef.
- If you have more than you need, freeze the second pan before baking.
- Don't over-stuff the burritos to help keep the stuffing even and avoid it leaking out of the shells.
- Use throwaway aluminum pans for an easier clean up!
Nutrition
Calories: 494kcal | Carbohydrates: 11g | Protein: 31g | Fat: 35g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1033mg | Potassium: 413mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 3mg | Calcium: 321mg | Iron: 4mg