Saucy Ground Beef Wet Burrito is a comfort kitchen classic, known for its rich sauce and melty cheese. Did you know the phrase wet burrito first appeared in U.S. restaurant menus in the 1970s? Saucy Ground Beef Wet Burrito is the focus keyword for this recipe and it appears within the first two lines so Pinterest and Facebook readers find it fast. This guide is better than scrolling through multiple posts because it includes precise steps, troubleshooting, and practical swaps to match family tastes. In this guide, you’ll learn how to make a fully smothered wet burrito, timing tips, and storage methods for leftovers.
For a spicy twist, pair the burrito with our hearty chili recipes that complement its bold flavors, like this classic Texas-style chili con carne, which adds depth during game-day meals.
What Is Saucy Ground Beef Wet Burrito?
A wet burrito is a filled tortilla that is covered in sauce and baked until bubbly. This variant uses seasoned ground beef, rice, refried beans, and enchilada sauce for a rich, saucy finish that soaks into every bite.
Compared to handheld burritos, a wet burrito offers a saucy, spoonable eating experience, making it ideal for family dinners or potlucks. It is hearty, customizable, and a great way to use leftover rice or cooked meats.
– Serving size: about 1 burrito, 1 piece
– Calories: approx 650 kcal per burrito, variable by cheese and sauce
– Prep time: 20 min, Cook time: 25 min, Total: 45 min
– Key flavors: tomato, cumin, cheddar, garlic
For nutrition details and safe handling tips, check USDA guidance for cooked ground beef at usda.gov.
– Pros: Quick, family-friendly, reheats well
– Cons: Higher in calories per serving, sauce can make tortillas soggy if left too long
Saucy Ground Beef Wet Burrito
Ingredients
Main ingredients
- 1 lb ground beef Use seasoned ground beef.
- 1 cup cooked rice Use room-temperature rice for easier rolling.
- 8 pieces flour tortillas, 8 in (20 cm) Warm them slightly to avoid cracks.
- 1 cup refried beans
- 1 1/2 cups enchilada sauce, divided 1/4 cup for the baking dish, the rest for topping.
- 1 1/2 cups shredded cheddar, divided Sprinkle over the top.
- 1 small onion, diced (about 70 g)
- 1 piece jalapeño, seeded and diced (optional) For a spicy twist.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Rinse rice under cold water until the water runs clear. Add rice and 1 1/3 cups of water to a small pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until all the water is absorbed. Salt to taste.
- In a large skillet over medium heat, cook the ground beef, diced onion, and jalapeños until the beef is browned and the vegetables are soft (about 7–10 minutes). Drain excess fat. Season with salt and pepper.
- Stir in ½ cup of enchilada sauce to the beef mixture and spread ¼ cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
- Lay a tortilla flat and spread the refried beans down the center. Add 2 tablespoons of shredded cheese, rice, and the beef mixture. Roll the tortilla tightly and place it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, ensuring they don’t touch each other in the baking dish.
- Pour the remaining enchilada sauce over the top of the burritos. Sprinkle the remaining shredded cheese over the top.
- Bake the burritos for 15 minutes, or until the cheese is melted and the sauce is bubbling.
- Serve hot, spooning the extra sauce from the pan over the top for a fully smothered experience.
Notes
Nutrition
Step-by-Step Instructions
Follow these steps in order for a reliably saucy, melty wet burrito. Each step lists the action and the expected result so Pinterest readers can scan quickly.
- Preheat the oven to 375°F (190°C).
- Expected result: Oven reaches baking temperature while you assemble burritos.
- Rinse rice under cold water until the water runs clear. Add rice and 1 1/3 cups of water to a small pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until all the water is absorbed. Salt to taste.
- Expected result: Tender, separate rice grains ready for filling.
- In a large skillet over medium heat, cook the ground beef, diced onion, and jalapeños until the beef is browned and the vegetables are soft (about 7–10 minutes). Drain excess fat. Season with salt and pepper.
- Expected result: Browned, seasoned beef with no excess oil.
- Stir in ½ cup of enchilada sauce to the beef mixture and spread ¼ cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
- Expected result: Even sauce base prevents sticking and adds flavor.
- Lay a tortilla flat and spread the refried beans down the center. Add 2 tablespoons of shredded cheese, rice, and the beef mixture. Roll the tortilla tightly and place it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, ensuring they don’t touch each other in the baking dish.
- Expected result: Tightly rolled burritos that hold shape during baking.
- Pour the remaining enchilada sauce over the top of the burritos. Sprinkle the remaining shredded cheese over the top.
- Expected result: Full coverage for a true “wet” finish and even melting.
- Bake the burritos for 15 minutes, or until the cheese is melted and the sauce is bubbling.
- Expected result: Bubbly sauce and browned edges.
- Serve hot, spooning the extra sauce from the pan over the top for a fully smothered experience.
- Expected result: Spoonable, saucy burritos ready to enjoy.
Variations & Substitutes
Change proteins, beans, or sauce to match diets and regions. Each swap shifts flavor and nutrition modestly.
- Swap ground beef for ground turkey or shredded chicken, reduces fat by about 20-30 g per serving.
- Use low-sodium enchilada sauce to cut sodium by about 300 mg per serving.
- Make vegetarian by using plant-based beef and extra beans, adds fiber and reduces saturated fat.
Chef tip: Warm tortillas for 15 seconds per side in a skillet, it prevents cracking when rolling.
Try a breakfast twist by pairing with our high-protein breakfast burrito for morning meal ideas: high-protein breakfast burrito.
Mistakes to Avoid
Beginner cooks often make the same five errors. Use this checklist to avoid soggy, under-seasoned, or broken burritos.
- Overfilling tortillas, fix: Use measured fillings, 1/3 cup per tortilla.
- Skipping sauce under the burritos, fix: Always add 1/4 cup sauce to the pan base.
- Not draining beef, fix: Drain or blot excess fat to prevent grease puddles.
- Cold rice, fix: Use room-temperature rice for easier rolling.
- Baking too long, fix: Remove when cheese is melted and sauce bubbles, about 15 minutes.
Storage & Reuse
Leftovers keep well and reheat beautifully, making this recipe meal-prep friendly. Cool completely before storing to preserve texture.
- Refrigerate up to 4 days in an airtight container.
- Freeze individually wrapped burritos up to 3 months, thaw overnight in fridge.
- Reheat: 350°F (175°C) for 12–15 minutes from refrigerated, or 25–30 minutes from frozen, until internal temperature reaches 165°F (74°C).
Related Recipes / See Also
If you love this, try other hearty beef recipes to satisfy cravings, like these crowd-pleasers from our kitchen.
- If you enjoy bold, meaty flavors, try this Polish-style sausage dish, Polish kielbasa recipe.
- For more high-protein comfort meals, see our roundup, satisfy cravings high-protein beef recipes.
- Want a hearty breakfast version, explore the high-protein breakfast burrito for morning prep ideas.
- Pair with a slow-simmered chili for potluck season, see Texas-style chili con carne.
Conclusion
Saucy Ground Beef Wet Burrito delivers comforting, saucy satisfaction with simple steps and flexible swaps. Follow this guide for consistent results, enjoy leftovers, and adapt it for family favorites. You will get melty cheese, a rich sauce, and crowd-pleasing flavor every time.
