Ground Beef Wet Burrito

This Ground Beef Wet Burrito recipe guarantees hearty comfort in every bite with the bold flavors of Mexican spice and the kind of cheesy goodness that makes any night feel like a special occasion. I reach for this meal when feeding a crowd or prepping lunches for the week because everyone always comes back for seconds and the leftovers reheat beautifully. Smothered with a generous layer of zesty enchilada sauce and loaded with seasoned ground beef, refried beans, and rice, these burritos strike the perfect balance between flavor and texture.

My kids always look forward to wet burrito night because it is hands-on in the kitchen and everyone builds their own. Once, I made these for a potluck and friends still ask for the recipe years later.

Gather Your Ingredients

• Long-grain white rice: Picked for its fluffy texture, holds its shape well in burritos
• Ground beef: Eighty to ninety percent for great flavor with just the right amount of fat
• Yellow onion: Diced for sweetness and depth in the beef mixture
• Jalapeños: Diced and seeded for a subtle heat and freshness
• Enchilada sauce: Use homemade or a favorite brand, look for rich red color and a balanced blend of chili spices
• Refried beans: Canned for convenience, offers creaminess and that classic burrito heartiness
• Shredded cheese: Cheddar or Mexican blend melts perfectly and gives that stretchy topping
• Large tortillas: Soft flour tortillas big enough to hold a generous filling and roll without tearing

How to Make It

Preheat the Oven:

Set your oven to three seventy five degrees Fahrenheit and let it heat while you prep the fillings so everything will bake evenly.

Prepare the Rice:

Rinse long-grain rice under cool water until the water runs completely clear to remove extra starch. Add to a small pot with one and one third cups of water. Bring to a gentle simmer over medium heat. Cover and cook for about fifteen minutes until the rice is tender with no liquid left. Fluff gently with a fork and set aside.

Cook the Beef Mixture:

Place a large skillet over medium heat. Add ground beef and use a spatula to break into small pieces. Sprinkle in diced onion and jalapeños. Cook together for around seven to ten minutes until beef is fully browned and vegetables are softened. Stir often so nothing sticks. Drain off excess grease carefully.

Mix in the Enchilada Sauce:

Pour half a cup of enchilada sauce over the beef mixture in the pan. Stir until evenly coated and the meat is glossy and flavorful.

Prepare Baking Dish and Layer the Sauce:

Grease a large rectangular baking dish to prevent sticking. Spoon one quarter cup of enchilada sauce across the bottom and use the back of a spoon to spread it edge to edge.

Assemble the Burritos:

Lay a tortilla flat and scatter a generous spoonful of refried beans near the bottom third. Add a scoop of rice followed by the saucy beef mixture. Sprinkle on a layer of shredded cheese. Roll the tortilla tightly around filling, tucking in the sides to seal.

Arrange in the Baking Dish:

Place burritos seam side down into your prepared dish as you go to keep them from unrolling. Repeat until all burritos are lined up.

Smother and Top:

Pour remaining enchilada sauce over all the burritos. Spread evenly so every inch is soaked. Shower the top with remaining shredded cheese so every bite has a gooey finish.

Bake:

Slide the dish into the oven. Bake fifteen minutes or until the cheese on top is melted and bubbling and the enchilada sauce is hot. Let cool a moment before serving to avoid burns from the steam.

The cheese on top is always the first thing my family fights over especially when it gets golden and crispy at the edges. My favorite part is seeing everyone gather around the table piling burritos high with their favorite toppings from creamy avocado to tangy salsa.

Flavor Boosters

Store any leftover burritos tightly wrapped or in an airtight container in the refrigerator for up to three days. Reheat individual portions in the oven or microwave until piping hot. If freezing, wrap each burrito separately in foil, then place in a zip-top bag for up to two months. Thaw overnight in the fridge before reheating for best results.

Serving Suggestions

Serve wet burritos with shredded lettuce, diced tomatoes, sliced avocado, and a dollop of sour cream for a balanced meal. Corn and black bean salad or a fresh cilantro-lime slaw make excellent, refreshing sides. Warm tortilla chips and guacamole never hurt for a little crunch.

Creative Twists

Swap ground beef for ground turkey or chicken if you want a lighter option. Refried black beans or pinto beans work in place of traditional refried beans. Try pepper jack or colby cheese if cheddar is unavailable. No enchilada sauce on hand Create your own with tomato sauce spiced with cumin garlic powder and chili powder.

Let the burritos rest a few minutes out of the oven for best slicing and easiest serving. They reheat as well as they taste fresh, making them perfect for gatherings or meal prep.

Recipe FAQs

→ What type of cheese works best?

Cheddar or a Mexican blend melt well and complement the beef and enchilada sauce flavors.

→ Can I make this ahead of time?

Yes, assemble and refrigerate before baking. Add sauce and cheese just before baking for best results.

→ How spicy are the burritos?

The heat comes from jalapeños; adjust the amount or remove seeds to control spiciness.

→ What can I add for extra flavor?

Try adding chopped cilantro, a squeeze of lime, or your favorite salsa on top before serving.

→ Are there alternative fillings?

Swap ground beef for ground turkey, shredded chicken, or add sautéed vegetables for variety.