These beef burritos are smothered with red chili sauce and melted cheese, so best eaten with a fork and knife. Top with your favorites such as guacamole, sour cream, tomatoes and veggies for a rounded out dish. Your belly will be happy and full!
Growing up in Michigan, I’ve always known of the “Mexican” dish called wet burritos. After I moved, I found that this title is not as well-known outside my home state. Then, living across the country over the last 15 years, I almost completely forgot about it. It wasn’t until we had friends over for dinner last week that this favorite resurfaced into my life.
A month or two ago, I received a review copy of Southern Living’s newest cookbook with CMT, Country Music’s Greatest Eats. When we planned to have dinner guests, I braved the idea to try a new recipe from this book <gasp! dangerous!>. That’s when I found Jana Kramer’s grandmother’s recipe title “Beef Burritos”.
While reading through the recipe, I thought to myself, “This sounds an awful lot like WET burritos!” Then I read Jana’s bio at the beginning of the chapter and discovered that she is indeed from Michigan. Totally made sense!!
These burritos are wonderful! Although I was risking a lot by making a new recipe, I was pretty confident in the cookbook already because of prior recipes I made in it. They’ve all been fabulous so far. I’ll be sharing a couple more in the next few weeks, along with giving you a chance to win a copy for yourself!
Until then, enjoy this simple comfort-food dinner!
- 1 lb . lean ground beef
- 1 (16 oz.) can refried beans
- 1 cup salsa
- 1 (15 oz.) can chili without beans
- 1 (4 oz.) can chopped green chiles, drained
- 1 (10.75 oz.) can Cheddar cheese soup
- 12 (6-inch) fajita flour tortillas, or you can use 10 (8-inch)
- 2 cups shredded sharp Cheddar cheese
Preheat your oven to 350 degrees F. Lightly grease a 9x13-inch baking dish with nonstick spray.
In a large skillet, brown the ground beef over medium heat. Drain excess grease, then add the refried beans into the skillet with the beef. Stir to combine.
In a medium saucepan, cook the salsa, chili, green chiles and soup over medium-low heat until heated through. Stir frequently. Remove from heat and add 1/2 cup of the salsa mixture into the ground beef mixture.
Spread 1 cup of the salsa mixture into the prepared baking dish. Set aside the remaining salsa mixture.
Working with one tortilla at a time, scoop 1/4 cup of the beef mixture down the center of each tortilla. Top with 2 tablespoons of cheese, then roll tightly. Place into the baking dish, seam side down. Repeat with remaining tortillas.
Spread the reserved salsa mixture over top the rolled burritos, then sprinkle with the rest of the cheese. Bake for 30 to 40 minutes, until golden brown and bubbly. Let stand for 10 minutes before serving. Serve with guacamole, sour cream, chopped green onions, black olives, lettuce, chopped tomatoes, as desired.