Fabulous Wet Burritos

Fabulous Wet Burritos

Cindy Newell 12

"Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa."

Ingredients 45 m {{adjustedServings}} servings 916 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 916 kcal
  • 46%
  • Fat:
  • 42 g
  • 65%
  • Carbs:
  • 92g
  • 30%
  • Protein:
  • 43.9 g
  • 88%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 2285 mg
  • 91%

Based on a 2,000 calorie diet

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  1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
  2. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
  3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
Tips & Tricks
Slow Cooker Enchiladas

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Reviews 822

  1. 1107 Ratings

Cindy Newell

This is my recipe. What's up with people who give you bad ratings when they DO NOT follow the recipe? If you don't follow the recipe and "do your own thing" and it's bad, keep your thoughts to yourself, PLEASE! It's not fair!


This one is a winner! I eliminated the tomatoe soup entirely as there is plenty of great sauce without it. I also used sharp cheddar cheese. In addition, I substituted Kuners refried black beans with lime. They gave it the spicy zip that others felt was lacking. I also prepared the burritos without the lettuce and tomatoe, put them in a 9X13 pan, topped them with the sauce and cheese and baked them at 250 degrees for about 20 minutes until hot and bubbly. Then I served them on a bed of lettuce and topped with tomatoe and greeen onion.This was of restaurant quality when finished!

Toasty Mama

Very good and pretty easy to make. I think this is a five star recipe if added to the monthly rotation, but if looking for a special meal, I would give it four stars. Anyways, like many other reviewers I made a few changes. First sauteed small whole onion and 2 cloves of garlic in large skillet. Then added 1 tsp cumin and 3/4 tsp oregano, then added ground beef. After pink was gone from the meat I added the can of refried beans, the green chilies and a can of Rotel. Moved the pan to a cool area and added cilantro. For the sauce I wanted to avoid the "tomatoey" flavor that other reviews tended to dislike so I eliminated the tomato sauce altogether. Instead I mixed two 10 oz cans of enchilada sauce with the one 15 oz can of chili without sauce. To serve, I placed a small amount of the sauce in a 9x13 pan and then rolled the burritos and placed them in the pan, then covered them with the remainder of the sauce and a mixture of medium and sharp cheddar cheese. Baked in a 350 degree oven for about 10-15 minutes. Then covered the top of the pan with shredded lettuce, fresh tomato and green onions. Overall pretty happy with the result. Made 12 and found I needed two 9x13 pans. Family ate 1 pan the first night and the 2nd the next and loved it. Thanks for such an easy recipe... Very nice on a school night.