Wet Burritos
Ingredients
For the Burritos:
-
1 lb (450 g) ground beef (or shredded chicken)
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
-
½ cup water
-
4–6 large flour tortillas
-
1 cup cooked rice (optional)
-
1 cup black beans or pinto beans, drained and rinsed
-
1½ cups shredded cheddar or Mexican blend cheese
-
Optional: diced tomatoes, corn, or sautéed peppers
For the Sauce:
-
2 cups red enchilada sauce (store-bought or homemade)
-
½ cup shredded cheese for topping
Instructions
-
Cook the filling:
-
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
-
Add chopped onion and garlic; sauté for 2–3 minutes until soft.
-
Stir in taco seasoning and water. Simmer for 5 minutes until the mixture thickens slightly.
-
Mix in beans, cooked rice, or any optional vegetables. Remove from heat.
-
-
Assemble the burritos:
-
Lay out a tortilla and spoon a portion of the filling into the center.
-
Sprinkle with cheese.
-
Fold the sides over and roll tightly. Repeat with remaining tortillas.
-
-
Prepare the casserole:
-
Preheat the oven to 350°F (175°C).
-
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
-
Place burritos seam-side down in the dish.
-
Pour remaining sauce evenly over the burritos and sprinkle with additional cheese.
-
-
Bake:
-
Cover with foil and bake for 20 minutes.
-
Remove foil and bake for another 5–10 minutes, until cheese is melted and bubbly.
-
-
Serve:
-
Garnish with chopped cilantro, sour cream, or diced avocado if desired. Serve hot.
-
This dish is very flexible — you can swap beef for chicken, turkey, or a vegetarian bean mixture.
I can also provide a slow-cooker version where you layer everything and let it cook for a few hours, making cleanup easy. Do you want that version?
