Thursday, July 30, 2009

Wet burritos

I'm a huge fan of Mexican food. I'm also a huge fan of Americanized Mexican food. During my pregnancy with Madeline (oh yeah. By the way. I had my baby. LOL) I could not get enough of the Wet Burrito from a local "Mexican" fast food restaurant. In the few days before giving birth I ate them 3 times in 3 days. Nom. Spicy food!

Since its been a few weeks now since I've had them, they started to sound exceptional again. However, now that we have 2 children, we're trying to stay home even more. So, to the Internet I went to try to find a wet burrito recipe (which, BTW, was surprisingly hard to find!) and I came across this one. It did not disappoint. It wasn't, obviously, exactly like the restaurant version but they were amazingly good!


1 lb. ground beef, thawed
1 tbsp. oil
1 tsp. minced garlic
2 small onions, chopped
1 pkg Taco Seasoning
1 can Refried Beans
1 can tomato sauce + 1 can water
1 pkg Burrito Seasoning Mix
Cornstarch + Cold Water
4 large flour tortillas
1-2 bags Shredded Mexican or Sharp Cheddar Cheese
Lettuce, Tomatoes, Green/Red Sweet Peppers
Sour Cream, Salsa, Guacamole (optional)


Pre-heat oven to 375°.

Brown the ground beef in the oil with the garlic & onion. Once browned, add taco seasoning & refried beans. (The original directions don't specify to do so, but I kept this simmering on low to heat the beans up)

To make the sauce, mix the tomato sauce, 1 can of water and burrito seasoning in a medium saucepan. Bring to a boil, stirring occasionally.

In a small bowl, mix together 1 part cornstarch to 3 parts of cold water, then whisk slowly into the tomato sauce until it is thickened to your preferred consistency.

The original instructions say to add sauce to the bottom of the pan, and also to spread it over the top of the burritos. Since this makes them a bit smooshy for leftovers, I would recommend adding the sauce after you bake the burritos, right before eating if you plan to reheat them at a later time.

Spread the meat/bean mixture into 4 burrito tortillas, then add any fillings you'd like. I did lettuce and tomato.

Roll up each tortilla and lay them in the pan. Cover with cheese and place in the oven. Bake for 30 minutes, or until the cheese is melty and bubbly.

Cover with sauce, then serve.


1 comment:

  1. [...] best taco salads the next day that I’ve ever had. It would make an absolute killer batch of wet burritos or cheesy taco pasta bake, too. I am never going back to those little packets [...]