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Per serving
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- 1
Brown the beef
Heat a large skillet over medium-high. Add the ground beef and cook, breaking it into crumbles, until no pink remains, about 8 to 10 minutes. Drain off the grease.
- 2
Season it up
Lower the heat and stir in the taco seasoning and tomato sauce. Let it bubble together for 2 to 3 minutes until saucy, then pull it off the heat.
- 3
Prep to assemble
Warm the refried beans and cook 1 cup of white rice so everything goes in hot; cold fillings make the burritos take forever to heat through. Preheat the oven to 350F and spread a thin layer of the enchilada sauce across the bottom of a 9x13 baking dish.
- 4
Roll the burritos
Warm each flour tortilla for a few seconds so it rolls without cracking. Down the center of each, layer refried beans, the seasoned beef, a scoop of rice, and a sprinkle of shredded Monterey Jack. Fold in the sides and roll tight, then set seam-side down in the dish.
- 5
Smother it
Pour the remaining enchilada sauce over the top so every burrito is fully covered, then blanket the whole pan with the rest of the shredded Monterey Jack. This is the wet in wet burrito, so don't be shy.
- 6
Bake
Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is fully melted and glossy.
- 7
Load and serve
Let it rest 5 minutes so the burritos firm up, then plate them with a dollop of sour cream and a shower of chopped cilantro. Grab a fork; these are not a hold-in-your-hand situation.
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Smothered Wet Burritos
Created by: TacoEveryDay
Ingredients
- 1 lb ground beef
- 1 tbsp taco seasoning
- 1/2 cup tomato sauce
- 16 oz refried beans
- 1 cup white rice
- 2 cup Monterey Jack cheese
- 2 cup red enchilada sauce
- 6 flour tortillas
- sour cream
- cilantro
Instructions
- Brown the beefHeat a large skillet over medium-high. Add the ground beef and cook, breaking it into crumbles, until no pink remains, about 8 to 10 minutes. Drain off the grease.
- Season it upLower the heat and stir in the taco seasoning and tomato sauce. Let it bubble together for 2 to 3 minutes until saucy, then pull it off the heat.
- Prep to assembleWarm the refried beans and cook 1 cup of white rice so everything goes in hot; cold fillings make the burritos take forever to heat through. Preheat the oven to 350F and spread a thin layer of the enchilada sauce across the bottom of a 9x13 baking dish.
- Roll the burritosWarm each flour tortilla for a few seconds so it rolls without cracking. Down the center of each, layer refried beans, the seasoned beef, a scoop of rice, and a sprinkle of shredded Monterey Jack. Fold in the sides and roll tight, then set seam-side down in the dish.
- Smother itPour the remaining enchilada sauce over the top so every burrito is fully covered, then blanket the whole pan with the rest of the shredded Monterey Jack. This is the wet in wet burrito, so don't be shy.
- BakeBake for 20 to 25 minutes, until the sauce is bubbling and the cheese is fully melted and glossy.
- Load and serveLet it rest 5 minutes so the burritos firm up, then plate them with a dollop of sour cream and a shower of chopped cilantro. Grab a fork; these are not a hold-in-your-hand situation.