Wet Burrito Recipe


Wet burrito

How To Make Wet Burrito

All your favorite Tex-Mex flavors can be found in this wet burrito recipe. You'll love the diverse mix of tastes and textures in this dish.

Prep: 15 mins
Cook: 30 mins
Total: 45 mins


  • 1 lb ground beef
  • ½ cup onion, chopped
  • 1 garlic clove, minced
  • ½ tsp cumin
  • ¼ tsp salt
  • tsp pepper
  • cup green chile peppers, (1 can), diced
  • 16 oz refried beans, (1 can)
  • 15 oz chili without beans, (1 can)
  • 10¾ oz condensed tomato soup, (1 can)
  • 10 oz enchilada sauce, (1 can)
  • 6 flour tortillas, (12 inch), warmed
  • 2 cup lettuce, shredded
  • 1 cup tomatoes, chopped
  • 2 cup Mexican blend cheese, shredded
  • ½ cup green onions, chopped


  1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent.

  2. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

  3. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
  4. Place a warmed tortilla on a plate, and spoon a generous ½ cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling.

  5. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.


  • Sugar: 17g
  • :
  • Calcium: 365mg
  • Calories: 658kcal
  • Carbohydrates: 53g
  • Cholesterol: 105mg
  • Fat: 33g
  • Fiber: 10g
  • Iron: 6mg
  • Monounsaturated Fat: 13g
  • Polyunsaturated Fat: 2g
  • Potassium: 857mg
  • Protein: 35g
  • Saturated Fat: 14g
  • Sodium: 2362mg
  • Trans Fat: 1g
  • Vitamin A: 1261IU
  • Vitamin C: 29mg
Nutrition Disclaimer
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