Recipe by Jordan VanderLaan
"This is a wet burrito with meat and beans in the traditional West Michigan style!"
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lean ground beef
1 (14.5 ounce) can
diced tomatoes with juice, divided
1 1/2 teaspoons
ground black pepper
1 (18 ounce) jar
1 (10 ounce) can
shredded Cheddar cheese, divided
sour cream, divided
chopped onion, divided
chopped tomatoes, divided
chopped lettuce, divided
This is it! This is the recipe I have been looking for. I had wet burritos when I was growing up in West Michigan. Could not find it ever again when I moved from there. Please do not compare with regular burritos that are made in the south. These have their own identity and taste. I made these for my family and got total rave reviews all around the table. Thank you for posting this recipe!!!
I know I'm going against the pack here but we were really excited to try this recipe and were a bit dissapointed. We thought the sauce was a bit bland and are trying to figure out if it was the jar of gravy that really turned us off. It just wasn't for us.
Took what I considered to be a chance on this recipe since I had some chopped meat and wanted to try a different recipe form the usual taco meat. Jar gravy ?? I dont even use jar gravy @ Thanksgiving but I tried the recipe as is...and...loved it! Did NOT like the left overs couple days later but that wont stop me from making again. Thanks W. Michigan
Coming from GR Michigan, I have been trying to duplicate this and could never get the sauce right! Thank you...we love it.
Wet burritos are a favorite here. I ran out of time so didn't bake them, just filled, rolled and then covered with sauce hot from the pan and veggies. Not quite the same but still quite good. I made homemade sauce and used fresh tomatoes rather than canned.
This got raves from my husband. He even went as far as to say it is better than On The Border's food. While this was good it wasn't the same flavor as OTB. This was mild and more Midwesternized than TexMex. I don't know how this can only yield 4 burritos though as I got 8 and they were stuffed and I still had some filling left. I didn't have refried beans so I took a can of Ranch Style beans non-drained and smashed them up some and went from there. I mixed the bean/comino mix into the meat so all I had to do to build these was a scoop of beef/bean mix and some cheese then roll up and move on to the next one. I only used 2/3 a can of diced tomatoes and did add a pinch of kosher salt to the beef mix. I used medium spice canned enchilada sauce and a jar of brown gravy. I didn't have a lot of just Cheddar so I used a mexican cheese blend mix too. This was a nice mild dish and my husband raved. He is looking forward to taking the leftovers to work for lunch and sharing. We eat a lot of Mexican food and this passed our taste test. This was not my favorite but hubs loved it and had seconds so that makes it a keeper. My biggest complaint? It dirtied a lot of pots! Oh well, the food is good and that is what matters most. Thanks, I really enjoyed trying out this new recipe!
The flavor was amazing, but the steps to make and assemble were trying as I was also trying to calm my 3 month old baby. I will make again, but when I have someone watching my little one. I put 2 unbaked burritos in the freezer for future meals.
OH YUM!! Made exactly as written and I wouldn't change a thing. These are the best burritos I have ever made. Thanks Jordan!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 534
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