Wet Burrito Recipe - Allrecipes.com
Wet Burrito Recipe
  • READY IN 1 hr

Wet Burrito

Read Reviews (22)

"This is a wet burrito with meat and beans in the traditional West Michigan style!" —  

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Original recipe makes 4 burritos Change Servings
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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
  6. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2012

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!!!

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Most Helpful Critical Review
Mar 18, 2013

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.

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33 Ratings

Jul 23, 2012

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

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May 19, 2012

Coming from GR Michigan, I have been trying to duplicate this and could never get the sauce right! Thank you...we love it.

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Sep 28, 2012

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.

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Nov 13, 2012

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.

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Jan 29, 2013

OH YUM!! Made exactly as written and I wouldn't change a thing. These are the best burritos I have ever made. Thanks Jordan!

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Jul 09, 2012

I make alot of traditional mexican food but sometimes you just want sloppy truck stop burritos and this is it. It goes together fast and it is eaten fast. Great stuff!

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Nutrition

  • Calories
  • 1191 kcal
  • 60%
  • Carbohydrates
  • 103.9 g
  • 34%
  • Cholesterol
  • 179 mg
  • 60%
  • Fat
  • 59.3 g
  • 91%
  • Fiber
  • 13.5 g
  • 54%
  • Protein
  • 59.1 g
  • 118%
  • Sodium
  • 2551 mg
  • 102%

* Percent Daily Values are based on a 2,000 calorie diet.

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