Best Wet Burritos Recipes

FABULOUS WET BURRITOS

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.

WET BURRITOS

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.

SHREDDED BEEF WET BURRITOS HACIENDA-STYLE!

Steps:

• 1. Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side. Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.) When hot, place roast in carefully. Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;) Add beef broth and turn heat down to medium. Place top on securely, place on regulator. Heat til regulator starts rocking. (This takes about 10-15 minutes at most.) Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.) When regulator starts to rock, set timer for 50 minutes.
• 2. After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening. Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist. Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use. Put beef back into pot and add broth. Shred beef with 2 forks. Add 1 cup water, taco seasoning packets, hot sauce and butter. Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside. Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable. THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking. Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.) Top with a nice amount of shredded lettuce keeping it all in the center straight across.
• 3. Pile each (on top of lettuce), with the shredded beef mixture. Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :) Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.) In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well. Pour evenly over burritos. Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :)
• 4. Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned. Plate using large spatula! Use 2 if needed! Top with whatever you like such as sour cream, salsa cruda, jalapeno rings, black olives, etc.!
• 5. I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
• 6. *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
• 7. ENJOY! Ole! :)

BEEF WET BURRITOS HACIENDA-STYLE!

Steps:

• Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side.
• Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.).
• When hot, place roast in carefully.
• Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;).
• Add beef broth and turn heat down to medium.
• Place on top securely, place on regulator.
• Heat til regulator starts rocking. (This takes about 10-15 minutes at most.).
• Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.).
• When regulator starts to rock, set timer for 50 minutes.
• After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening.
• Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist.
• Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use.
• Put beef back into pot and add broth.
• Shred beef with 2 forks.
• Add 1 cup water, taco seasoning packets, hot sauce and butter.
• Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside.
• Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable.
• THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking.
• Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.).
• Top with a nice amount of shredded lettuce keeping it all in the center straight across.
• Pile each (on top of lettuce), with the shredded beef mixture.
• Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :).
• Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.).
• In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well.
• Pour evenly over burritos.
• Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :).
• Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned.
• Plate using large spatula! Use 2 if needed!
• Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.!
• I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
• *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
• ENJOY! Ole! :).

SALSA ROJA FOR ENCHILADAS OR WET BURRITOS

Steps:

• Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil; simmer until tomatoes are fairly soft but not mushy, about 10 minutes. Drain.
• Transfer tomato mixture to a blender. Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper. Puree until smooth, about 2 minutes. Add flour and blend until combined, about 10 seconds.
• Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.

5 MINUTE WET BEEF & GREEN CHILE BURRITOS

Steps:

• Place roast beef in saucepan and mash with fork.
• Mix in green chiles, garlic powder, chili powder, ground cumin,, beef broth and Wondra Flour.
• Bring to boil and simmer 2 minutes.
• Place refried beans in a microwave safe bowl, cover with plastic wrap and heat in microwave about 2 - 3 minutes or until heated through.
• Heat tortillas separately over open flame on stove, turning frequently until heated through or heat on griddle or frying pan, turning once.
• Place warmed tortilla on plate and spread with refried beans. Remove a serving of beef from saucepan with slotted spoon and place over refried beans. Top with shredded cheese.
• Fold sides of tortillas in about 2 inches. Roll the burrito, starting with the side closest to you and roll away from you.
• Ladle some beef & green chile sauce over burrito and top with cheese. Garnish with a dollup of sour cream.
• Note: If there is a Costco near you, the Kirkland brand canned roast beef is very good.

WET CHICKEN OR TURKEY BURRITOS

Steps:

• Remove skin from chicken or turkey if it's there. Shred into bite-sized pieces.
• If you are using canned refried beans, mix them with the taco sauce. You can use salsa too. The point is to loosen up the beans a little.
• Lay out tortillas. In each one, put some beans and chicken. Roll up in normal burrito fashion. As each tortilla is rolled up, put in a pan.
• When finished filling and rolling tortillas, pour enchilada sauce over them.
• Cover top with cheese.
• Bake at 350 for 30 minutes. Top with sour cream.

FABULOUS WET BURRITOS

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.

BODACIOUS WET BURRITOS

Steps:

• Brown meat in oil and drain.
• Add beef broth, green chilies, V8 and garlic and simmer over low heat or crock pot until very tender (3 hours).
• Shred meat with fork, drain excess liquid.
• While meat is simmering, heat beans with cumin and make the gravy.
• For gravy, combine enchilada sauce, beef gravy and tomatoes and heat until almost boiling.
• Soften tortillas according to package directions.
• Preheat oven to 375 degrees F.
• Assemble burritos by placing 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 up.
• Place all burritos seam side down in 13x9" baking dish.
• Pour sauce mix over the burritos and sprinkle with remaining cheese.
• Bake 15-20 minutes until cheese is melted and burritos are heated through.
• Serve each burrito with extra sauce spooned on top.
• Sprinkle on lettuce, sour cream, etc as desired.

COPYCAT HACIENDA WET BURRITOS (SHREDDED PORK, BEEF, CHICKEN OR GROUND BEEF)

Steps:

• Add cooked pulled pork, beef or chicken, (or cooked ground beef), to a large frying pan.
• In small to medium bowl, mix dry ingredients from seasoning mix well.Sprinkle over meat in pan and stir in to coat and mix.
• Stir in wet seasoning ingredients. (*I like to dissolve the beef/chicken base in the water in the microwave so that it's easier to mix in.) Heat over medium-high heat until it comes to a low boil, reduce heat and simmer, stirring as needed, until thick. *Stir often towards end to prevent sticking or scorching. Cover and set aside.
• Preheat oven to 350 degrees.
• In medium saucepan, make Secret Sauce: Melt butter over medium-low heat, stir in flour and heat, stirring, until bubbly. Cook and stir for 4-5 minutes to cook out raw flour taste. Slowly whisk in beef consommé keeping mixture blended and smooth. Stir in enchilada sauce, and add chili powder and garlic powder. Heat to boiling, and low boil for 3-4 more minutes until thickened. Remove from heat.
• In four separate small, very shallow, baking dishes (ones you can eat out of), place a large flour tortilla.
• Top each in order:
• small amount of cheese
• chopped tomato
• shredded lettuce
• sprinkle with salt and pepper
• a handful of cheese
• chopped pickled jalapeños, optional
• a fourth of the meat (1/2 lb. each)
• beans to taste
• Fold edges over tightly and careful turn each over.
• Ladle with sauce until each are completely covered.
• PILE on the cheese!
• Pop into the oven and bake for 15 minutes.
• Top each with 3 black olive slices. Serve with extra toppings of choice.
• Goes well with chips and salsa and Mexican red beans and rice.

FABULOUS WET BURRITOS

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.

FABULOUS WET BEEF BURRITOS

Steps:

• 1. 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.

WET BURRITOS

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 BURRITOS

Steps:

• Brown and drain ground beef and onions.
• Add taco mix and beans. Stir well.
• In a separate bowl mix sour cream and mushroom soup together.
• Fill tortillas with beef mixture. Secure with toothpick.
• Spread 1/2 of the sour cream mix on the bottom of a 9x13 pan. Place burritos on top of the sour cream. Spread remaining sour cream mix on top of the burritos.
• Top with cheese.
• Bake at 350 for 15 minutes.
• Serve with shredded lettuce and sliced tomatoes.

GREEN CHILE WET BURRITOS

Steps:

• 1. In large pan brown ground beef. Heat beans in microwave.
• 2. Put some of the enchilada sauce in bottom of 2 13X9 baking dishes.
• 3. Layer ingredients in each tortilla: beans, meat, cheese, onions. Roll into a burrito and place in dish.
• 4. Pour the rest of the enchilada sauce over all the burritos and spread making sure all burritos are covered.
• 5. Put on top of burritos: cheese onion tomatoes and olives.
• 6. Cover with foil and bake in 350 degree oven for about 20 minutes. Serve with sour cream

BUSY NIGHT MICROWAVE WET BURRITOS

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!

WET BURRITOS (CHICKEN)

Steps:

• 1. Cube chicken breasts, place in crockpot with salsa and cook on low until done.
• 2. Layer homemade refried beans, chicken, cheese in homemade tortillas wrap in aluminum foil and place in warm oven to melt cheeses and warm through.
• 3. Place on plate and cover with burrito sauce. Serve with lettuce and tomatoes, spanish rice or spanish mac-n-cheese!
• 4. To make burrito sauce. I Make my homemade enchilada sauce add 1 heaping teaspoon of beef granules and a cup of water. You can also use 1 lg can enchilada sauce and 1 cup beef gravy.

WET BURRITOS

Steps:

• 1. Preheat oven to 400 degrees. In a large skillet on the stove top brown meat and onions until fully cooked. Drain then add tomoatoes, cumin, garlic powder, onion powder, salt and pepper. Simmer for about 5 minutes then set aside.
• 2. Add soup, sour cream, and milk into a sauce pan. Heat until ingredients are blended.
• 3. In a large rectangular pan start making your burritos and lining them up. Beans, beef mixture, shredded cheese. Fold two ends then roll up leaving seam side down. Top burritos with sauce and reserved shredded cheese. Bake for 20 minutes or until cheese is melted.

MAGIC WOMEN WET BURRITOS

Steps:

• 1) Chop up onions and chilies add to hamburger and brown, set aside.
• 2) In a sauce pan heat up 1 cup of water and add bouillon cubes Bring to boil reduce heat.
• 3) Add 1 1/2 cups of water and the rest of the ingredients cook over medium heat. For approx 1/2 hour stirring often.
• 4) Pour 1/2 the sauce in with meat onion and chilies, mix well.
• 5) Scoop desired amount of meat into a shell with a large pinch of cheddar cheese and roll up place on cookie sheet. Do remaining shells untill meat is gone.
• 6) Pour ramaining sauce and cheese over burritos, bake 1/2 hour at 325.
• Serve with sour cream and your favorite salsa.

WET BURRITOS

Steps:

• 1. Preheat oven to 350.
• 2. Brown burritos in a little oil in frying pan. Place on paper towels as you continue to fry remaining burritos.
• 3. Place burritos in a greased 9x13 pan.
• 4. Pour sauce over all.
• 5. Sprinkle cheese evenly over.
• 6. Bake at 350 for approximately 30 - 40 minutes.
• 7. Serve topped with sour cream and chopped green onion, if desired.