Wet Burritos

Wet Burritos, similar to enchiladas, but bigger and a slightly different sauce. Also known as smothered burritos, they're freezer friendly and so simple to make!

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This post was updated 3/2025.

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Shopping list:

• ground beef
• onion
• cumin
• refried beans
• beef gravy
• enchilada sauce
• tomato sauce
• flour tortillas (burrito size)
• cheddar cheese
• guacamole, pico de gallo, lettuce, black olives, sour cream, for topping, optional

Hello!! I hope you're having a fantastic weekend so far! I've been busy in the kitchen testing new recipes, cleaning, and packing for the big move. After living in the same place for five years, I had no idea just how much stuff I had accumulated! I've been sorting through everything and have so many boxes ready to donate to the thrift store. It feels great to declutter!  

We’re now less than four weeks away from closing on the house! My daughter and I got to step inside for the first time on Tuesday, and it was SO exciting! Most of the interior is complete, and seeing the progress firsthand made it feel even more real. Since it's a Habitat for Humanity home, we haven’t seen much of the inside during construction, which made this moment extra special. I can’t wait to cook in a brand new kitchen and finally have a dining space for entertaining!  

Now, onto today’s recipe. It comes straight from my sister Shannon’s kitchen! We visited her a couple of weekends ago, and she made her famous Wet Burritos for us. This isn’t the first time she’s made them. She’s been perfecting them for years, ever since living in Grand Rapids, MI.  

There’s a restaurant/bar there called Beltline that serves these incredible wet burritos, and this recipe is her copycat version. You can make them at home for a fraction of the price, and trust me, they are so saucy and flavorful! The sauce is a unique blend of ingredients that takes them to the next level. They’re similar to enchiladas but bigger and, in my opinion, even better!  

Top them with guacamole, sour cream, and pico de gallo, and serve with a side of rice for a complete meal. I can’t wait for you to try them!

If you love these Wet Burritos, then give some of my enchilada recipes a try! We love these Cream Cheese Chicken Enchiladas or Chorizo Breakfast Enchiladas!

Looking for a side to serve with these burritos? Try my Street Corn Salad or Cilantro Lime Rice!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to two days. 

• These can be frozen. To freeze, fill and roll burritos tightly, then place on a parchment lined baking sheet and freeze until solid. Then place in a freezer safe bag and freeze for up to 3 months. Thaw in the refrigerator, then bake as directed. Also just the meat and sauce can be frozen for later use. Just thaw and assemble per recipe instructions!

• Try using ground turkey, ground chicken or even shredded beef, chicken or pork for this recipe. We also love using different beans, cheese, homemade tortillas or homemade gravy or homemade enchilada sauce.

• I recommend freshly shredded cheese for the best flavor and melting. Check out my favorite cheese shredder here!

Yield 8 burritos

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

50 Min

Total time

1 Hour

Ground Beef Wet Burritos

Ingredients

• 1 1/2 pounds ground beef
• 1/2 cup diced onion
• 1 teaspoon cumin
• 1 - 16 ounce can refried beans
• 1 - 18 ounce jar beef gravy
• 1 - 10 ounce can enchilada sauce
• 1 - 15 ounce can tomato sauce
• 8 large flour tortillas (burrito size)
• 1 pound shredded cheddar cheese
• guacamole, pico de gallo, lettuce, black olives, sour cream, for topping, optional

Instructions

1. Preheat oven to 350 degrees F.
2. In a large skillet over medium high heat, cook the ground beef and onion until browned. Drain any excess grease.
3. Reduce heat to medium, then add cumin and refried beans. Stir until combined, warming through.
4. In a saucepan, combine the gravy, enchilada sauce and tomato sauce. Heat to warm.
5. Evenly distribute the ground beef mixture between the tortillas.
6. Fold each tortilla over the ground beef, tucking in each side while folding.
7. Place each burrito seam side down in a large lightly greased baking dish. Pour sauce mixture over the burritos and sprinkle the shredded cheese over the top.
8. Bake for 20-30 minutes until cheese is melted and starts to brown.
9. Serve topped with condiments of your choice.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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