This wet beef burrito recipe is a Mexican food classic! This delicious dinner recipe is a hearty combination of taco meat, rice, black beans and melty cheese all smothered in a smokey red sauce.
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Looking to change up your regular burrito routine? You have to give this wet beef burrito recipe a try! If you love a traditional burrito, then imagine one smothered in a flavorful sauce, melty cheese, and all your favorite Tex Mex toppings. This easy recipe is bound to become a favorite at your house like it is at mine.
Your favorite Mexican restaurant might have a similar dish like this called burrito mojado. Mojado means "wet" in Spanish; smothered burrito is another name you might use for this recipe.
If you love my wet beef burrito recipe, you need to give some of my other Tex Mex recipes a try like this authentic Chicken Tinga!
Ingredients
This is an overview. Scroll to the bottom of the post for precise amounts and printable recipe card.
Lean ground beef - we like to use lean ground beef so we don't have to drain grease from the pan.
Onions - I like onions in my taco meat!
Cooked white rice, Spanish rice or my Mexican rice is also great. I made rice with a cube of caldo de tomate.
Taco seasoning - I used my homemade taco seasoning for this recipe. Some of the spices include chili powder, cumin, smoked paprika, and oregano. A packet of store bought taco seasoning will also work.
Black beans - canned or homemade. You can also use refried bean from black beans or pinto beans.
Monterrey Jack cheese - or whatever good melting cheese you like. Pepper jack would be pretty awesome and cheddar cheese is also great.
Flour tortillas - you are going to need large flour tortillas. The package is typically labeled "burrito size". They should be about 10 inches in diameter. You can use smaller tortillas, but they will be hard to roll up.
Enchilada sauce - you can use canned red enchilada sauce or my simple homemade enchilada sauce, or my homemade taco sauce (it's a Taco Bell copycat). If you like green enchilada sauce, go for it! It's a great variation.
Favorite toppings like sour cream, green onions, pico de gallo, hot sauce or salsa, fresh cilantro, guacamole, and chopped white onion, and diced tomatoes.
Directions
1) In a large skillet, add some cooking spray or a bit of oil over medium-high heat. Add the ground beef and chopped onions and cook until the meat is no longer pink and the onions have softened. Add taco seasoning and stir to combine.
2) Over medium heat, add cooked rice, drained and rinsed black beans and stir to combine with meat mixture. Heat through, then remove from heat.
3) Heat a separate dry skillet or griddle over medium-high heat. Heat both sides of each tortilla. Do not microwave flour tortillas because they will turn gummy.
4) Add a quarter of the taco meat to the center of the tortilla. Top with ¼ cup cheese. Fold the bottom half over the meat, then fold in each side. Finally roll the burrito over so the seam is on the bottom. Repeat for the remaining three tortillas.
5) Return the burritos, seam side down, to the skillet over medium heat. Pour in the enchilada sauce. Spoon some of the sauce over each burrito. Top with cheese and simmer on low until the cheese melts (cover skillet to speed up the process). Top with favorite toppings.
Tips
You can make four giant burritos like I did here, or you may want to make five or six smaller ones. It's up to you!
If using leftover rice, be sure to heat it up in the microwave before adding to the meat mixture.
Can I bake wet burritos in the oven?
Yes, If you prefer to bake these in the oven: preheat the oven to 350 degrees F. Follow the recipe as written but instead of finishing things in the skillet, put the folded burritos (place seam side down) in a baking dish and pour sauce over. Top with cheese and bake until the cheese melts.
I don't like/have/eat flour tortillas. Can I use corn tortillas instead?
Yes! If you want to use corn tortillas, you can stack them instead of fold them. Stack them as high as you want! If you roll them, you will basically have an enchilada recipe!
How to store
Leftover wet burritos should be kept in an airtight container for a couple days. Reheat in the oven, covered with foil at 350 degree F until heated through, or the microwave, covered at reduced power.
Freezing this wet beef burrito recipe can be a little tricky. I suggest freezing in a freezer-to-oven baking dish like foil or paper. Reheat from frozen, covered with aluminum foil, in a preheated 350 degree oven. If using glass, be sure to set out on the counter to bring the dish to room temperature to avoid thermal shock.
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Wet Beef Burrito Recipe
Ingredients
- 1 teaspoon oil cooking spray
- 1 lb lean ground beef ground turkey, ground chicken, steak, brisket
- ½ cup onions chopped
- 3 tablespoon taco seasoning or one packet store bought
- 1 cup cooked rice
- 15 oz black beans drained and rinsed
- 4 10 inch flour tortillas burrito size
- 2 cups shredded cheese, divided use monterrey jack, cheddar
- Toppings of choice such as cilantro, avocado, sour cream.
Instructions
- In a large skillet, add some cooking spray or a bit of oil over medium-high heat. Add the ground beef and chopped onions and cook until the meat is no longer pink and the onions have softened. Add taco seasoning and stir to combine.
- Over medium heat, add cooked rice, drained and rinsed black beans and heat through and stir into the taco meat mixture. Heat through. Remove from heat.
- Heat a separate dry skillet or griddle over medium-high heat, heat both sides of each tortilla. Do not microwave flour tortillas because they will turn gummy.
- Add a quarter of the taco meat to the center of the tortilla. Top with ¼ cup cheese. Fold the bottom half over the meat, then fold in each side. Finally roll the burrito over so the seam is on the bottom. Repeat for the remaining three tortillas.
- Return the burritos, seam side down, to the skillet over medium heat. Pour in the enchilada sauce. Spoon some of the sauce over each burrito. Top with remaining cheese and simmer on low until the cheese melts (cover skillet to speed up the process). Top with favorite toppings.
Immaculate Ruému
Oh this just looks and sounds delicious!
Ramona
Absolutely delicious recipe - agreed on how quick and delicious the burritos are to make and how delicious they can be. A superb recipe indeed. Saved!
Jacqueline
Your beef burritos look scrumptious and such a good way to use up beef taco meat. I also love burritos with lots of other filling ingredients. Yum!
Alexis
Oh goodness, burritos are my downfall. I love a good juicy burrito packed full of goodness like this one. Looks delicious!
Anna
I can't say no to a couple of beef burritos with all the trimmings. This looks so delicious and I agree that burritos are quick and easy when you've made up a batch of ground beef taco meat beforehand.