Easy Ground Beef Wet Burrito Recipe

Smothered in homemade red enchilada sauce, this Wet Burrito Recipe is filling, hearty, and the perfect dinner. It is easy to put together and ready in just over an hour, it doesn’t get any better!

Course Main Course

Cuisine American

Keyword wet burrito recipe

Prep Time 15

Cook Time 1

Servings servings

Calories 434kcal

Author Dana DeVolk

Ingredients

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

Instructions

Preheat the oven to 350°F.
Make the sauce first by melting the butter in a skillet or small saucepot over medium-low heat. Whisk in the cornstarch, and cook for 1 minute.
3 tablespoons unsalted butter, 3 tablespoons cornstarch
Stir in the chili powder, cumin, oregano, and salt, and cook until fragrant, 30 seconds.
2 tablespoons dark chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt
Slowly stream in the chicken stock while constantly whisking until combined.
1 & 1/2 cups unsalted chicken stock
Add the tomato sauce and sugar, and stir it in. Cook until thickened, 4-5 minutes.
1/2 cup tomato sauce, 2 teaspoons granulated sugar
Add ½ cup of the sauce to the bottom of a 9×13 baking dish and set aside.
In a large skillet over medium-high heat, brown the ground beef, breaking it up into crumbles with no pink left. About 8-10 minutes. Drain grease.
1 pound ground beef
Stir in the diced green chilies and taco seasoning until combined.
4 ounce can diced green chilies, 1 & 1/2 tablespoons taco seasoning
Stir ½ cup of the cheese into the meat mixture until melted, and take off the heat.
2 cups shredded sharp cheddar cheese
Spread about ¼ cup of the filling ingredients down the center of a tortilla and sprinkle with about 1 tablespoon of the cheese. Roll it up tightly and place seam side down into the prepared pan.
8 8-inch flour tortillas
Repeat with the remaining tortillas and filling.
Spread the remaining sauce on top. Top with the remaining shredded cheese.
Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 5-10 minutes until bubbly. Top with optional cilantro and serve with any additional toppings you desire.
fresh chopped cilantro for garnish, favorite toppings

Notes

Nutrition calculated without additional toppings.

This makes a large batch, but you can easily double it to feed more or halve the recipe.
Tons of custom options, see my tips above on that.
Leave out the green chiles if you don’t like spicy food.
This freezes well, see my tips above on how to store.
Great way to use up leftovers.

Nutrition