Wet Burrito

Wet Burrito

Jordan VanderLaan 1

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


1 h servings 1191 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 61 Ratings


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 wit...

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 @ Thanksg...

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

I know I'm going against the pack here but we were really excited to try this recipe and were a bit dissapointed. We thought the sauce was a bit bland and are trying to figure out if it was the ...

Wet burritos are a favorite here. I ran out of time so didn't bake them, just filled, rolled and then covered with sauce hot from the pan and veggies. Not quite the same but still quite good. I ...

This got raves from my husband. He even went as far as to say it is better than On The Border's food. While this was good it wasn't the same flavor as OTB. This was mild and more Midwesternized ...

The flavor was amazing, but the steps to make and assemble were trying as I was also trying to calm my 3 month old baby. I will make again, but when I have someone watching my little one. I put...

OH YUM!! Made exactly as written and I wouldn't change a thing. These are the best burritos I have ever made. Thanks Jordan!

Was very skeptical, never have I mixed beef gravy and enchilada sauce! Wow! This was delicious!! Thank you J.V. for sharing this recipe with everyone! I followed this recipe to a T...wouldn't ma...