Wet Burritos

Learn how to make delicious, cheesy whipped burritos with this easy step-by-step recipe! Perfect for a weeknight dinner or game day appetizer. Just ground beef, beans, rice, cheese and tortillas.

Today I’m going to share with you how to make some delicious whipped burritos. If you want to make this super easy and delicious recipe, just stay tuned and I’ll show you how.

Can I prep the burritos ahead of time?

Yes, you can assemble the burritos up until adding the sauce and cheese on top. Cover tightly and refrigerate unbaked burritos for up to 24 hours before baking.

What kind of tortillas work best?

Flour tortillas are best, as they are more pliable and will not crack when rolling. Look for burrito-size flour tortillas that are around 10 inches wide.

Can I freeze the assembled burritos?

Absolutely! Wrap them tightly in plastic wrap or foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

What can I serve with these burritos?

They pair well with rice, beans, salad, guacamole, sliced avocado, pico de gallo, sour cream, etc.

Can I make them spicier?

Yes, add more serrano pepper or a diced jalapeno to the ground beef mixture. You can also use hot salsa or hot sauce as topping.


  • 2 pounds ground beef
  • 10-inch flour tortillas
  • 1 cup refried beans
  • 2 cups Spanish rice
  • 1 cup shredded cheese of your choice
  • 1⁄4 cup + 1 tablespoon flour
  • 1⁄4 cup + 1 tablespoon butter
  • 4 cups beef broth
  • 2 Roma tomatoes
  • 1⁄2 small white onion
  • 1 serrano chile pepper
  • 1⁄4 cup tomato paste
  • 1 tablespoon + 1⁄2 teaspoon New Mexico chili powder
  • Spices (oregano, garlic salt, salt, chili flakes, black pepper, ground cumin)


Making the Sauce:

  1. In a small bowl, mix together the beef broth, tomato paste, New Mexico chili powder, ancho chili powder, oregano, ground cumin, garlic salt, onion powder and a pinch of salt. Whisk until the tomato paste dissolves. Set aside.
  2. Heat a skillet over medium-high heat and add a drizzle of oil. Once hot, add the onion, Roma tomatoes and serrano chile. Sauté for 2-3 minutes.
  3. Add the ground beef to the pan. Season with minced garlic, oregano, garlic salt, a pinch of salt, chili flakes, black pepper and cumin. Break up the meat and cook for about 7 minutes until browned. Drain any excess grease.
  4. In another skillet over medium heat, melt the butter. Whisk in the flour until a paste forms. Gradually whisk in the seasoned beef broth. Bring to a simmer, reduce heat to low and let simmer for 5 minutes, whisking constantly. This is your enchilada sauce. Remove from heat.

Preheat oven to 400°F.

Assembling the Burritos:

  1. Spread a thin layer of enchilada sauce in a baking dish. Warm the tortillas.
  2. Place refried beans, Spanish rice, ground beef and shredded cheese off-center on each tortilla. Roll up and place seam-side down in the baking dish.
  3. Top burritos with remaining enchilada sauce and cheese.
  4. Bake for 10-15 minutes until cheese is melted.
  5. Serve burritos topped with sour cream and pico de gallo. Enjoy!


  • Make sure the tortillas are warm and pliable before assembling burritos. Heat them briefly in the microwave if needed.
  • Don’t overfill the burritos – too many fillings will make them difficult to roll up.
  • When topping with sauce and cheese, distribute them evenly so the burritos cook through.
  • Add any extra toppings you like! Things like lettuce, diced tomatoes, sliced olives, etc.
  • Refrigerate leftover burritos up to 5 days and reheat in the oven or microwave.
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