Wet Burrito

Wet Burrito

39 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Jordan VanderLaan
Recipe by  Jordan VanderLaan

“This is a wet burrito with meat and beans in the traditional West Michigan style!”

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Ingredients

Adjust Servings

Original recipe yields 4 burritos

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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
  3. Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
  4. Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
  5. Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
  6. Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.

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Reviews (39)

Rate This Recipe
SWSavvy
40

SWSavvy

This is it! This is the recipe I have been looking for. I had wet burritos when I was growing up in West Michigan. Could not find it ever again when I moved from there. Please do not compare with regular burritos that are made in the south. These have their own identity and taste. I made these for my family and got total rave reviews all around the table. Thank you for posting this recipe!!!

DEANO
28

DEANO

Took what I considered to be a chance on this recipe since I had some chopped meat and wanted to try a different recipe form the usual taco meat. Jar gravy ?? I dont even use jar gravy @ Thanksgiving but I tried the recipe as is...and...loved it! Did NOT like the left overs couple days later but that wont stop me from making again. Thanks W. Michigan

DELEVELD
20

DELEVELD

Coming from GR Michigan, I have been trying to duplicate this and could never get the sauce right! Thank you...we love it.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 1191 cal
  • 60%
  • Fat
  • 59.3 g
  • 91%
  • Carbs
  • 103.9 g
  • 34%
  • Protein
  • 59.1 g
  • 118%
  • Cholesterol
  • 179 mg
  • 60%
  • Sodium
  • 2551 mg
  • 102%

Based on a 2,000 calorie diet

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