Can I make these wet burritos less spicy?

Absolutely! Simply omit the green chilies and use mild chili powder in the sauce. You can also reduce the amount of taco seasoning if your blend is particularly spicy. For the mildest version, consider using a plain tomato sauce and adding just a pinch of the spices to taste.

What's the difference between a wet burrito and an enchilada?

The main difference is the tortilla and assembly. Wet burritos use flour tortillas and are typically larger with more filling, fully enclosed with the ends tucked in. Enchiladas use corn tortillas, are often smaller, and are rolled without tucking the ends. Both are covered in sauce and cheese, but wet burritos typically have a richer, gravy-like sauce compared to the thinner enchilada sauce.

Can I prepare these in advance for a party?

These wet burritos are perfect for entertaining! You can prepare the entire dish up to a day ahead, cover tightly, and refrigerate. When ready to serve, simply bake as directed, adding about 10-15 extra minutes to the covered baking time. You can also prepare all components separately and set up an assembly line for guests to create their own custom burritos.

How can I make this recipe healthier?

There are several ways to lighten up this recipe while maintaining great flavor. Use lean ground beef (90/10) or substitute ground turkey or chicken. Opt for whole wheat tortillas for added fiber. Use reduced-fat cheese or reduce the overall amount. For the sauce, you can reduce the butter to 2 tablespoons and use all broth instead of some of the fat. Adding extra vegetables to the filling is another great way to boost nutrition.

Easy Ground Beef Wet Burrito Recipe

Description

These ground beef wet burritos are a hearty and comforting dish that’s perfect for a filling meal. Smothered in a rich, flavorful homemade enchilada sauce, filled with seasoned ground beef, cheese, and green chilies, and baked to gooey perfection, this recipe is sure to become a family favorite. Plus, it’s customizable, freezer-friendly, and great for meal prep!

Ingredients

Units Scale

For the Sauce

3 tablespoons unsalted butter
3 tablespoons cornstarch
2 tablespoons dark chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1 & 1/2 cups unsalted chicken stock or beef broth
1/2 cup tomato sauce
2 teaspoons granulated sugar

For Assembly

1 pound ground beef
4-ounce can diced green chilies
1 & 1/2 tablespoons taco seasoning
2 cups shredded sharp cheddar cheese (divided)
8 (8-inch) flour tortillas
Fresh chopped cilantro for garnish (optional)
Favorite toppings (optional)

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C) to prepare for baking the burritos.
Make the Sauce
In a skillet or small saucepot over medium-low heat, melt the butter. Whisk in the cornstarch and cook for 1 minute to create a roux.
Gradually stir in the chili powder, cumin, oregano, and salt. Cook for about 30 seconds until the spices are fragrant.
Slowly add the chicken stock while continuously whisking until fully combined. Add the tomato sauce and sugar, stirring well. Cook the sauce until it thickens (approximately 4-5 minutes). Once done, pour ½ cup of this sauce into the bottom of a 9×13 baking dish and set it aside.
Prepare the Beef Filling
In a large skillet, cook the ground beef over medium-high heat, crumbling it into small pieces until fully browned with no pink remaining (about 8-10 minutes). Drain any excess grease.
Stir in the diced green chilies and taco seasoning until evenly combined. Then, add ½ cup of shredded cheese to the beef mixture and stir until melted. Remove from heat.
Assemble the Burritos
Place a tortilla on a flat surface and spoon about ¼ cup of the ground beef filling down its center. Sprinkle 1 tablespoon of shredded cheese over the filling. Roll the tortilla tightly and place it seam-side down into the prepared baking dish.
Repeat with the remaining tortillas and filling.
Bake the Burritos
Pour the remaining sauce evenly over the rolled burritos in the dish. Sprinkle the rest of the shredded cheese on top. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes or until bubbly and golden.
Garnish and Serve
Garnish your burritos with fresh cilantro, if desired, and serve with your favorite toppings for a complete meal.

Notes

Nutrition is calculated without additional toppings.
This recipe makes a large batch and can be easily halved or doubled to adjust portion sizes.
You can omit the green chilies if you don’t enjoy spicy flavors.
These burritos freeze well; simply store them in an airtight container and reheat when needed.
It’s a delicious way to use up leftover ingredients in your fridge.

Nutrition

Serving Size: 1 burrito
Calories: 430
Sugar: 4g
Sodium: 670mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 20g
Cholesterol: 55mg