FABULOUS WET BURRITOS
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.
Provided by Cindy Newell
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 915.8 calories, Carbohydrate 92 g, Cholesterol 122.5 mg, Fat 42 g, Fiber 10.4 g, Protein 43.9 g, SaturatedFat 20 g, Sodium 2284.6 mg, Sugar 9.5 g
WET BURRITOS
Make and share this Wet Burritos recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 45m
Yield 6 burritos, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Brown ground beef in a medium skillet over medium heat, drain off the grease.
- Add taco seasoning, beans, and onion.
- In a medium bowl, mix the mushroom soup, and the sour cream until mixture is smooth.
- Pour the soup mixture over the meat mixture and mix thoroughly.
- Place 2 tortillas on the bottom of a 2 quart casserole dish followed by a layer of 1/3 of the meat mixture.
- Continue layering until all the ingredients have been used ending with meat mixture on top.
- Sprinkle the shredded cheese on top of everything.
- Bake until the casserole is bubbling, and the cheese is melted, about 30 minutes.
- Serve with salsa.
WET BURRITO
This is a wet burrito with meat and beans in the traditional West Michigan style!
Provided by Jordan VanderLaan
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
- Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
- 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.
Nutrition Facts : Calories 1190.9 calories, Carbohydrate 103.9 g, Cholesterol 179.2 mg, Fat 59.3 g, Fiber 13.5 g, Protein 59.1 g, SaturatedFat 29 g, Sodium 2550.9 mg, Sugar 10.4 g
BODACIOUS WET BURRITOS
Make and share this Bodacious Wet Burritos recipe from Food.com.
Provided by J-Man42
Categories < 4 Hours
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Brown meat in oil and drain.
- Add beef broth, green chilies, V8 and garlic and simmer over low heat or crock pot until very tender (3 hours).
- Shred meat with fork, drain excess liquid.
- While meat is simmering, heat beans with cumin and make the gravy.
- For gravy, combine enchilada sauce, beef gravy and tomatoes and heat until almost boiling.
- Soften tortillas according to package directions.
- Preheat oven to 375 degrees F.
- Assemble burritos by placing 1/4 of the meat mixture, 1/4 of the bean mixture and 1/4 cup of cheese.
- Fold sides of burrito in, then roll up.
- Place all burritos seam side down in 13x9" baking dish.
- Pour sauce mix over the burritos and sprinkle with remaining cheese.
- Bake 15-20 minutes until cheese is melted and burritos are heated through.
- Serve each burrito with extra sauce spooned on top.
- Sprinkle on lettuce, sour cream, etc as desired.
MAGIC WOMEN WET BURRITOS
Although part of this sauce is from a package, the few additions make a great easy to make sauce. You may want to try useing low salt beef broth it was a bit salty, but very tasty.
Provided by tom9999
Categories Meat
Time 1h
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 12
Steps:
- 1) Chop up onions and chilies add to hamburger and brown, set aside.
- 2) In a sauce pan heat up 1 cup of water and add bouillon cubes Bring to boil reduce heat.
- 3) Add 1 1/2 cups of water and the rest of the ingredients cook over medium heat. For approx 1/2 hour stirring often.
- 4) Pour 1/2 the sauce in with meat onion and chilies, mix well.
- 5) Scoop desired amount of meat into a shell with a large pinch of cheddar cheese and roll up place on cookie sheet. Do remaining shells untill meat is gone.
- 6) Pour ramaining sauce and cheese over burritos, bake 1/2 hour at 325.
- Serve with sour cream and your favorite salsa.
Nutrition Facts : Calories 613.5, Fat 39.1, SaturatedFat 19.4, Cholesterol 136.7, Sodium 1366.4, Carbohydrate 24.8, Fiber 2.5, Sugar 4.2, Protein 39.7
BEEF WET BURRITOS HACIENDA-STYLE!
There is a fantastic Mexican restaurant nearby called the "Hacienda", and they are FAMOUS for their "wet burritos". (Which basically means they are SMOTHERED in cheese!!!! LOL!!) They are WONDERFUL!! Here is my very own version of them! (These are big, but that's the way they serve them at the restaurant.) Don't let the lengthy directions fool you!!! They are EASY to make!!!! Hope you try them! :)
Provided by Wildflour
Categories Mexican
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side.
- Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.).
- When hot, place roast in carefully.
- Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;).
- Add beef broth and turn heat down to medium.
- Place on top securely, place on regulator.
- Heat til regulator starts rocking. (This takes about 10-15 minutes at most.).
- Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.).
- When regulator starts to rock, set timer for 50 minutes.
- After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening.
- Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist.
- Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use.
- Put beef back into pot and add broth.
- Shred beef with 2 forks.
- Add 1 cup water, taco seasoning packets, hot sauce and butter.
- Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside.
- Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable.
- THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking.
- Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.).
- Top with a nice amount of shredded lettuce keeping it all in the center straight across.
- Pile each (on top of lettuce), with the shredded beef mixture.
- Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :).
- Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.).
- In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well.
- Pour evenly over burritos.
- Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :).
- Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned.
- Plate using large spatula! Use 2 if needed!
- Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.!
- I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
- *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
- ENJOY! Ole! :).
Nutrition Facts : Calories 1620.2, Fat 109.8, SaturatedFat 51.5, Cholesterol 298, Sodium 2633.8, Carbohydrate 63.3, Fiber 4.1, Sugar 3.4, Protein 91.6
WET BURRITOS
Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!
Provided by Terri F.
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
- Drain off any fat from browning.
- Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
- While meat is simmering, heat beans with 1/4 tsp.
- cumin, and make gravy.
- For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
- Soften tortillas according to package directions.
- Preheat oven to 375 degrees F.
- Assemble burritos.
- On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
- Fold sides of burrito in, then roll from the other sides until you have a"package".
- Place seam side down in a 13x9 baking dish.
- When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
- Bake 15-20 minutes until cheese is melted and burritos are heated through.
- Serve each burrito with extra sauce from pan spooned over the top.
- Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.
FABULOUS WET BURRITOS
These burritos are awesome! I like to use a homemade enchilada sauce, but the can kind makes it easier.
Provided by Carol E.
Categories Mexican
Time 40m
Yield 6 burritos, 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 789.7, Fat 35.1, SaturatedFat 15.6, Cholesterol 114.3, Sodium 2297.9, Carbohydrate 77.1, Fiber 9.8, Sugar 12.2, Protein 41.9
BODACIOUS BURRITOS
Make and share this Bodacious Burritos recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Brown meat in oil and drain.
- Add remaining ingredients except cheese and simmer over low heat, or cook in a crockpot on low setting, for 3 hours.
- Shred meat with fork; drain excess liquid.
- Serve on tortillas with cheese.
EASY WET BURRITO
Food can take forever to cook and when you try something new you never know if your kids will like it. If your kids like frozen burritos and enchiladas they will love this.
Provided by daddys_harley_06
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Microwave burritos on a plate 5 at a time for 4-5 minutes.
- Place burritos in a dark baking pan.
- Pour 2 cans enchilada sauce over burritos.
- Cover with shredded cheese, green onion and black olives.
- Bake in oven at 350°F for 15-20 minutes or until cheese is completely melted or sauce is bubbling.
FABULOUS WET BURRITOS
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
Provided by Sweet Southern Bell
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 789.7, Fat 35.1, SaturatedFat 15.6, Cholesterol 114.3, Sodium 2297.9, Carbohydrate 77.1, Fiber 9.8, Sugar 12.2, Protein 41.9
More about "bodacious wet burritos recipes"
EASY WET BURRITO RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BODACIOUS BURRITOS RECIPE - WEBETUTORIAL
From webetutorial.com
BODACIOUS BURRITOS RECIPES - NDALU.UK.TO
From ndalu.uk.to
BODACIOUS WET BURRITOS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love