Ground Beef Wet Burrito
A delightful dish featuring tender ground beef, creamy refried beans, and melting cheese, all smothered in rich enchilada sauce.
Ingredients
Main Ingredients
- 2/3 cup long-grain white rice, uncooked Rinse until the water runs clear.
- 1 pound ground beef Garnished and rich in flavor.
- 1 medium yellow onion, diced Offers a sweet aroma.
- 3 jalapeños, diced and de-seeded Adding a hint of spice.
- 3 to 4 cups red enchilada sauce Vibrant and tangy.
- 1 can (16 ounces) refried beans Creamy and hearty.
- 2 cups shredded cheese (cheddar or Mexican blend) Melty and indulgent.
- 6 large tortillas Soft and pliable for wrapping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse the long-grain rice until the water runs clear.
- In a saucepan, bring 1 1/3 cups of water to a boil, then add the rinsed rice. Lower the heat, cover, and let it simmer until fluffy, about 15 minutes.
Cooking
- Heat a skillet over medium heat and add the ground beef, diced onions, and jalapeños. Cook until the beef is browned and the veggies are tender, about 7-10 minutes. Drain any excess fat.
- Mix in 1/2 cup of the red enchilada sauce with the beef mixture.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
Assembly
- Take a tortilla and spoon in some refried beans, followed by a helping of the beef mixture, rice, and shredded cheese. Roll tightly and place seam-side down in the baking dish.
- Repeat until the dish is filled.
- Pour the remaining enchilada sauce over the top and sprinkle with the last of the cheese.
Baking
- Slide the dish into the oven and bake for about 15 minutes, or until the cheese is melted and gooey.
Notes
For a healthier twist, consider ground turkey or chicken instead of beef, or use whole wheat tortillas. You can freeze assembled burritos before baking for an easy future meal.