The Best Ground Beef Wet Burritos & Red Sauce Recipe
Craving a restaurant style wet burrito? Smothered in spicy red sauce and mountains of melted cheese? You are going to love this Wet Burrito and Red Sauce recipe from my Grandma Beatty.
My grandma Beatty, (who was actually biologically my great aunt, but that’s a story for another day. Families are fun aren’t they?!) was quite a lady. She was the epitome of sassy, right up to her very last days she was putting people in their place and speaking her mind. One thing I have in common with Grandma Beatty other than the occasional sassy episode was that she loved feeding people, and she loved Mexican food! When she made beef burritos she would always let us know, and insist we come over. She was hard to say no to, and saying no to her wet burritos is basically just loco!
I’ve made a few adjustments over the years, I think when Grandma gave me the recipe she was reciting it from memory, so follow the recipe card below, not the one above. I wanted to share with you this well loved recipe card, as you can see I’ve penned in a few adjustments!
Gather these Ingredients
How to make Wet Burritos
How to make the flavorful Sauce
- Melt vegetable shortening/oil in large pot (6 quart is what I use). Over low heat whisk in flour, let flour and shortening get bubbly and start to brown. This will take about 5 minutes. Gradually whisk in beef broth, whisk until smooth. Add in mole, whisk until smooth and allow to cook for 5 minutes.
- Add in chili powder, cumin, oregano, garlic powder, red pepper flakes, salt, pepper, and milk; whisk again until smooth. Be sure to scrape sides and bottom of pan with spatula to make sure sauce is completely incorporated and not burning at all.
- Whisk in tomato paste, tomato sauce, and water. Turn burner down to lowest heat and allow to cook for 1 hour. Stir occasionally making sure sauce is not burning or sticking to bottom of the pot.
Burrito Meat
- Over medium heat, in a large skillet, brown the ground beef with the chopped onion, making sure to break up meat as it cooks, meat should be a small crumble consistency. Drain grease from pan. When meat is completely cooked add taco seasoning, 2/3 cup red sauce, and refried beans to the meat. Combine well and simmer over medium low heat for 10 minutes.
Assembling the Wet Burritos
Burrito Assembly – can be done one of two ways. 1. assemble and bake together in a deep 9×13 casserole dish. 2. assemble individually per each persons taste and microwave to melt cheese on top.
- Remove large flour tortillas from plastic and, heat individually, in microwave for 10-15 seconds, or in a pan for about 30 seconds, warming tortillas makes them easier to work with.
- Lay tortilla on a flat surface, place one cup of the ground beef mixture in the middle of tortilla, spread out slightly. **Feel free to add cheese, onion, lettuce, tomato into your burrito. Get creative per your tastes.
- Fold bottom of tortilla up over meat, fold sides in (kind of like a diaper), then roll tightly upward so that the seam is on the bottom.
- Place in a baking dish or if making individually, place seam side down on a plate. Ladle sauce over top, sprinkle cheddar cheese generously.
- Cover (so your microwave doesn’t look like a massacre scene) and microwave for 1 minute. Or bake at 350 degrees until cheese is melted and bubbly approximately 30 minutes.
FAQ’s
- Can some of the steps in making this great recipe ahead of time? YES! This is how I recommend you do it. The Wet Burrito sauce and the Wet Burrito meat can be made the day before or earlier in the day. This gives you time to enjoy your family and friends. If you are going to bake the burritos in a 9×13 you can assemble the day before as well. If you decide to give people the ability to make there own warm up the meat and sauce right before assembling.
- This Wet Burrito recipe feeds 12 people can I cut it in half? You most definitely can cut this recipe in half. Or might I suggest as long as you are putting the work in, make the whole recipe and freeze half for later. Allow sauce and meat to cool then freeze in freezer safe airtight container for up to 3 months before thawing and reheating. It’s two meals with the work of one!
- Can I make Wet Burritos ahead of time and freeze them? You most definitely can do this a few different ways. 1. Make individual burritos wrap in plastic wrap place in freezer safe zip loc bag and freeze with sauce on the side. When ready to eat remove from freezer microwave or reheat in a skillet after thawing. 2. Assemble smaller burritos using fajita tortillas meat in the middle, roll burrito, line in a freezer safe pan, cover with sauce and cheese, seal tight with plastic wrap and foil, and freeze. Be sure to thaw both and reheat fully before consuming. Also be sure to mark clearly note what is in package and how to cook after thawing. 3. Freeze meat mixture in an freezer safe container and sauce in separate container, thaw and assemble as you like.
- Can I substitute ground turkey or chicken for the beef? Yes, make exactly the same only change is substitution of ground chicken or turkey meat.
- How could I make this dairy free and gluten free? Use whatever gluten free flour substitute you have, I know King Arthur has a great one. Also Siete foods makes a great GF tortilla that we have tried. What I have not tried is plant based cheese, but I have heard there are some great alternatives. So if you have one I would use that. And the milk in the sauce can be left out.
Tips & Suggestions
If by chance you have never eaten a wet burrito, or never made them at home here are a few tips and suggestions I would like to add, to hopefully make this wet burrito making experience the very best! It’s really a very easy recipe.
- It may seem like a large number of ingredients, so might I suggest that you get everything out ahead of time, and do any prep ie. cutting onion, thawing meat, to make this experience go smoothly!
- Sauce should slowly drip off the spoon, not run. The sauce is more like a gravy or marinara sauce consistency, it’s not as loose as red enchilada sauce.
- Burrito assembly line: Gather all your ingredients, flour tortillas, meat, sauce, cheese, and any other toppings or add ons you like and start the assembly line.
- Make sure when microwaving your burritos to melt the cheese that you cover in it to save your microwave from looking like your worst nightmare!
- Add some chips, pico de gallo, guacamole and you are basically the best party thrower everah!
Serving Suggestions
- Serve Wet Burritos with any and all of your favorite burrito toppings: Cheese, Pico de gallo, guacamole, fresh chopped lettuce, chopped onion, cilantro leaves, pickled red onion, sour cream
- Side dishes that go great with Wet Burritos would be Spanish Rice, rice and black beans, chips and guacamole, refried beans.
I let my peeps top with their favorite toppings. Sink your fork into that bad boy! This is no regular burrito!
Wet Burritos
Wet Burrito and Red Sauce Recipe
Equipment
- 1 large sauce pot 6-8 quart
- 1 12' deep skillet for meat filling
Ingredients
Red Sauce
- 3/4 cup all purpose unbleached flour
- 1/2 cup Crisco Shortening or vegetable oil
- 3 tbsp mole sauce Can be found in grocery store, near Mexican foods, it comes in a jar Dona Maria is the brand I use most often.
- 4 cups beef stock
- 3 tbsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp ground oregano
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 cup milk
- 2 cups tomato sauce 1 16 ounce can
- 1 6 ounce can tomato paste
- 2 cups water
Burrito Meat filling
- 2 pounds lean ground beef
- 1 cup diced onion yellow, or vidalia variety works best
- 1 pkg taco seasoning I prefer trader joes, any brand will work.
- 2/3 cup red sauce 2 ladles works too!
- 1 can refried beans
Assembly Ingredients
- 12 large flour burrito tortilla shells
- 5 cups shredded cheese cheddar, monterey jack, colby jack, any variety you prefer for your burrito works here as long as it melts well
Instructions
Sauce
- Melt shortening in large pot (6 quart is what I use). Whisk in flour, let flour and shortening get bubbly and start to brown over medium low heat. This will take about 5 minutes. Gradually whisk in beef stock, lower heat and whisk until smooth. Add in mole, whisk until smooth and allow to cook for 5 minutes on low heat.
- Add in chili powder, cumin, oregano, salt, garlic powder, red pepper flakes, ad pepper, milk and whisk again until smooth. Also be sure to scrape sides and bottom of pan with spatula to make sure sauce is completely incorporated and not burning or sticking to the sides of pan.
- Whisk in tomato paste, tomato sauce, and water. Turn burner down to lowest heat and allow to cook for 1 hour. Stir occasionally making sure sauce is not burning or sticking to bottom of the pot.
Burrito Meat
- Brown ground beef with onion, making sure to break up as it cooks, meat should be a small crumble consistency. When meat is completely cooked add taco seasoning, red sauce, and refried beans. Combine well and allow to simmer over medium low heat for 10 minutes.
Burrito Assembly – you can do this two ways. 1.assemble and bake together in a deep 9×13 casserole dish or 2. assemble individually per each persons taste and microwave to melt cheese on top.
- Remove burrito tortillas from plastic and, heat individually, in microwave for 10-15 seconds, or in a pan just enough to heat and allow shell to become easier to work with.
- Lay tortilla on a flat surface, place a large spoon full of burrito meat in the middle of tortilla, spread out slightly. **Feel free to add cheese, onion, lettuce, tomato into your burrito. Get creative per your tastes.
- Fold bottom of tortilla up over meat, fold sides in (kind of like a diaper), then roll tightly upward so that the seam is on the bottom.
- Place on a baking dish or if making individually place on a plate. Ladle sauce over top, sprinkle generously with shredded cheddar cheese.
- Cover and microwave for 1 minute. OR bake at 350 degrees until cheese is melted and bubbly about 30 minutes.
Notes
Accompaniments: sour cream, extra shredded cheese, lettuce, diced onion, diced tomato, pico del gallos, and guacamole, cilantro leaves.
If making in casserole dish and baking, bake at 350 degrees for 30-45 minutes or until cheese is melted and bubbly.
Sauce can be made up to 2 days in advance, store in refrigerator. Any leftover sauce also freezes well. Freeze in zip loc storage bags. Keeps up to 3 months.
Meat can also be cooled and frozen for later along with red sauce. Or you can assemble burritos wrap individually with plastic wrap and store in a large freezer zip loc, place in freezer for up to 3 months. Thaw burritos and sauce in refrigerator reheat in microwave.
Tried this recipe?Mention @eat2gather or tag #eat2gather!
So this is my Grandma Beatty’s Burrito recipe, it’s as good as or better than any Mexican restaurant. I’m entrusting it to you. It’s near and dear to my heart so treat it well, love your peeps with it, and in remembrance of Grandma Beatty get a little sassy while your cooking it, let your inner Beatty free! Say it like it is, no holds bar, get down with your badself. You know these burritos are good, because despite grandma being a bit of a pill, we all came running when she called and said she was making her smothered burritos! She loved us. Her words may not have shown it, but her food did! She also loved to make Ken her Peanut Butter Pie. I do miss her.
Much love,
Sheila
