Saucy Wet Burritos (Printable Version)
Tender beef burritos, smothered in enchilada sauce, melted cheese, and fresh toppings. A cozy, flavorful meal.
# What You'll Need:
→ Beef Filling
01 -
450 grams ground beef
02 -
1 small onion, diced
03 -
1 garlic clove, minced
04 -
0.5 teaspoon ground cumin
05 -
1 teaspoon chili powder
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
120 milliliters refried beans (optional)
→ Burrito Assembly
09 -
4 large flour tortillas
10 -
100 grams shredded cheddar cheese or Mexican blend
11 -
60 milliliters sour cream, for garnish
12 -
80 grams fresh tomatoes, chopped, for garnish
13 -
Fresh cilantro, chopped, for garnish
→ Sauce
14 -
300 milliliters red enchilada sauce
15 -
120 milliliters tomato sauce
16 -
1 teaspoon ground cumin
17 -
0.5 teaspoon garlic powder
18 -
Salt, to taste
# Steps To Follow:
01 -
Heat a skillet over medium heat. Cook ground beef and diced onion until meat is browned and onion softens. Drain excess fat. Stir in minced garlic, ground cumin, chili powder, salt, and pepper. Mix in refried beans if using, then remove from heat.
02 -
In a saucepan, combine enchilada sauce, tomato sauce, cumin, and garlic powder. Simmer on low heat for 5 to 7 minutes. Season with salt as needed. Set aside.
03 -
Lay tortillas flat on a clean surface. Spoon beef filling along the center of each and sprinkle with a portion of cheese. Roll each tortilla tightly, folding in the sides, and place seam-side down in a baking dish.
04 -
Pour the prepared sauce over the assembled burritos, ensuring they are fully covered. Sprinkle remaining cheese over the top. Bake at 190°C for 15 to 20 minutes, until cheese is melted and bubbly.
05 -
Transfer burritos to plates. Top with sour cream, chopped tomatoes, and fresh cilantro. Serve hot.
# Notes and Tips:
01 -
Warm tortillas briefly to prevent cracking when rolling.
02 -
Use lean ground beef for a lighter filling.
03 -
Add chopped jalapeños or hot sauce to the filling for extra heat.
04 -
Store leftovers refrigerated for up to 3 days or freeze burritos without sauce for longer storage.