WET BURRITO

The Wet Burrito is a decadent, fork-and-knife version of the classic burrito, smothered in a rich, flavorful sauce and topped with melted cheese. Originating in Michigan, this dish has become a favorite across the United States for its hearty, comforting appeal. The burrito is typically filled with seasoned ground beef or shredded chicken, beans, and rice, then rolled up tightly before being bathed in a savory red enchilada sauce. The final touch is a generous layer of melted cheese, creating a gooey, satisfying dish that’s perfect for a cozy dinner. The Wet Burrito is often garnished with fresh toppings like lettuce, tomatoes, and sour cream, adding a refreshing contrast to the rich, cheesy goodness.

Ingredients:

• For the Burritos:
  • 1 pound ground beef or shredded chicken
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 can (15 ounces) refried beans
  • 1 cup cooked rice
  • 4 large flour tortillas
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 tablespoon vegetable oil
• For the Sauce:
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup beef or chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
• For Toppings:
  • Shredded lettuce
  • Diced tomatoes
  • Sliced black olives
  • Sour cream
  • Fresh cilantro, chopped

Instructions:

1. Prepare the filling: In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook the meat: Add the ground beef or shredded chicken to the skillet and cook until browned (if using beef) or heated through (if using chicken). Drain any excess fat, then stir in the taco seasoning and a splash of water, cooking until the meat is well seasoned. Stir in the refried beans and cooked rice, mixing until everything is well combined.
3. Assemble the burritos: Lay out the flour tortillas and spoon the meat and bean mixture onto the center of each tortilla. Sprinkle with a handful of shredded cheese, then fold the sides of the tortilla over the filling and roll it up tightly. Place the burritos seam-side down in a baking dish.
4. Make the sauce: In a medium saucepan, combine the enchilada sauce, tomato sauce, beef or chicken broth, chili powder, and cumin. Bring the mixture to a simmer over medium heat, cooking for about 5 minutes until the sauce is slightly thickened. Season with salt and pepper to taste.
5. Smother the burritos: Pour the sauce over the burritos in the baking dish, ensuring they are completely covered. Sprinkle the remaining shredded cheese on top.
6. Bake: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve: Remove the burritos from the oven and garnish with shredded lettuce, diced tomatoes, sliced black olives, sour cream, and fresh cilantro. Serve hot.

The Wet Burrito is a meal in itself, offering a satisfying combination of flavors and textures that will leave you feeling warm and content. Enjoy it with a side of chips and salsa, or simply savor it on its own!