Savory Homestyle Wet Burritos
A weekly household favorite featuring thick spiced beef, creamy refried beans, and a unique, rich gravy-enchilada sauce that clings perfectly to every bite.
Ingredients
Meat Filling
- 1 lb lean ground beef 90% lean works best
- 2 cloves garlic pressed or finely minced
- 1/2 cup onion finely chopped
- 1 tbsp Worcestershire sauce
- 1 tsp paprika sweet, not smoked
- 1 tsp Mexican oregano
- 1 1/2 tsp chili powder
- 3/4 tsp cumin
- 1/2 tsp black pepper freshly cracked
- 1/2 can diced tomatoes from 15 oz can, with juices
Bean Layer
- 2 cups refried beans
- 1/4 tsp cumin
Sauce
- 10 oz enchilada sauce mild red recommended
- 18 oz homestyle beef gravy 1 jar
- 1/2 can diced tomatoes remaining half from meat filling
Assembly & Toppings
- 4 large flour tortillas burrito-sized
- 2 cups cheddar cheese shredded fresh
Instructions
- Brown the beef, onion, and garlic in a large skillet over medium-high heat, breaking the meat into fine pieces.
- Drain excess fat. Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the diced tomatoes. Simmer for 5 minutes.
- In a small saucepan, warm the refried beans with 1/4 tsp cumin over medium-low heat until smooth and spreadable.
- In a medium pot, combine enchilada sauce, beef gravy, and the remaining tomatoes. Heat until bubbling, then keep warm.
- Preheat oven to 375°F. Warm tortillas in the microwave with a damp paper towel until pliable.
- Assemble burritos by layering beans, beef, and 1/4 cup cheese. Fold sides and roll tightly. Place seam-side down in a 13x9 inch dish.
- Pour sauce over burritos and top with remaining cheese. Bake for 15-20 minutes until bubbly. Rest for 5 minutes before serving.
Notes
Grate your own cheese from a block for a much smoother melt. Avoid overfilling the tortillas to ensure they stay sealed during baking.