You guys know I am a huge fan of Mexican Food. I could probably eat it 4 times per week or more! While my guys like a few Mexican dishes, they aren’t quite as fond as I am. I can get away with quesadillas every now and again as those are pretty easy to customize but every once in a while I want to change it up. I love to make burritos and my favorite are these Wet Beef & Bean Burritos.
When you look at the sauce recipe, you might think it’s a bit odd. My dear friend Shannon shared this sauce method with me many moons ago. It’s a strange combination but it really works. I have tried many different sauces over the years and while it’s not like what you might get in an authentic Mexican restaurant, it’s very tasty and super easy to put together.
With that said, if any of you guys have a recipe for a truly authentic burrito sauce- bring it on. I have probably tried 10 + sauces and never quite found one that I like. I am always willing to try more!
This recipe feeds a bunch of folks. I can get 6 overstuffed burritos and 8 normal sized burritos with this one. Add in some of my Mexican Rice and a batch of guacamole and you have a fabulous meal without a ton of effort.
This recipe is part of the Publix Menu Plan For 6/5. Here are the other recipes that I have already shared –
- Barbecue Chicken Pizza
- Easy Chicken Piccata Recipe
- Frito Pie – Quick & Easy Dinner Idea!
- Broccoli, Ham & Cheese Hand Pies
- 10 oz can Ro*Tel
- 10 oz can red enchilada sauce
- 1 cup beef gravy
- 6 – 8 large flour tortillas
- 1 1/2 pounds ground beef
- 1/2 onion, chopped
- 1/4 cup water
- 16 oz can spicy refried beans
- 2 cups cheese, shredded (I use a Mexican blend)
- 1 teaspoon salt
- 1 1/4 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- lettuce, tomatoes, guacamole, sour cream, etc..
- Preheat oven to 375º F.
- Heat enchilada sauce, beef gravy and 1/4 cup of Ro*Tel until warmed then set aside.
- Heat refried beans until warmed, set aside.
- In a large skillet, cook ground beef and onion until the beef has browned.
- Drain fat and add water, remaining Ro*Tel, chili powder, salt, cumin, onion powder and garlic powder.
- Simmer until liquid is absorbed.
- Wrap flour tortillas in paper towels and heat until pliable.
- Assemble the burritos by spreading about a quarter cup of refried beans, beef mixture down the center of the flour tortilla (I actually spread it a little left of center and start folding at that end).[url href=”https://www.iheartpublix.com/wp-content/uploads/2014/06/burritos-folded-1.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2014/06/burritos-folded-1.jpg” width=”550″ height=”183″ class=”aligncenter size-full” title=”burritos-folded”][/url]
- Top with some shredded cheese and then fold the sides over and then roll lengthwise until the burrito is sealed.
- Place in a large casserole dish that has been lightly sprayed with cooking spray.[url href=”https://www.iheartpublix.com/wp-content/uploads/2014/06/burritos-wrapped-1.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2014/06/burritos-wrapped-1.jpg” width=”500″ height=”282″ class=”aligncenter size-full” title=”burritos-wrapped”][/url]
- Assemble the remaining burritos then pour the sauce over top.
- Sprinkle with the remaining cheese and bake for about 20 minutes until cheese is melted and bubbly,
- Top with lettuce, tomatoes, guacamole, sour cream or your favorite toppings.
The recipe on allrecipes.com for wet burritos calls for a can of tomato soup, can of hormel no bean chili, and can of enchilada sauce to make the sauce. Turned out yummy. I toasted my burritos after I rolled them too by putting them in a pan sprayed w Pam.
The recipe on allrecipes.com for wet burritos calls for a can of tomato soup, can of hormel no bean chili, and can of enchilada sauce to make the sauce. Turned out yummy. I toasted my burritos after I rolled them too by putting them in a pan sprayed w Pam.