Wet Burritos
This recipe for Wet Burritos features a savory filling of ground beef, beans, and rice, all smothered in enchilada sauce.
Equipment
- Skillet
- Oven
Ingredients
For the Filling
- 1 pound lean ground beef
- 1 packet taco seasoning
- 1 ½ cups cooked rice Spanish Rice, Cilantro-Lime Rice, or just white rice
- 1 can refried beans 15 ounce
- 2 cups shredded cheddar cheese divided
For the Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup beef broth low sodium
- 1 can enchilada sauce 28 ounce
- 1 teaspoon chili powder
For the Tortillas
- 5 burrito-sized tortillas
Instructions
- In a skillet, brown the ground beef over medium heat. Drain any excess fat.
- Add the taco seasoning and cooked rice to the beef. Stir to combine.
- Warm the refried beans in a separate pan.
- In a saucepan, melt the butter, then whisk in the flour. Gradually add the beef broth, stirring until thickened.
- Mix in the enchilada sauce and chili powder, then bring to a simmer.
- Fill each tortilla with the beef mixture and refried beans, then roll them up.
- Place the rolled burritos in a baking dish, pour the sauce over them, and top with cheddar cheese.
- Bake in a preheated oven at 350°F for 20 minutes, or until the cheese is bubbly.
Notes
You can customize the filling by adding vegetables or using different types of cheese.