After making these again this week, I was reminded how much both Todd and I love this dish! And making this all from scratch is a great way to keep this recipe a bit healthier and cheaper.
Wet Burritos
- 1 1/2 pounds of ground grassfed beef
- 16 ounces of refried beans (you can also use kidney beans)
- taco seasoning
- 2-3 cups of cheddar cheese (raw is best, then organic, then conventional if you must)
- burritos shells (they just need to be made a bit larger than normal!)
For the “sauce”
- 2 cups tomato sauce
- 8 oz brown gravy (I make my own with stock)
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp minced onion
- 1/2 tsp dried oregano
- 2 1/2 tsp chili powder
- 1/2 tsp dried basil
- 1/8 tsp pepper
- 1/8 tsp salt
- 1/4 tsp cumin
- water for thinning the sauce if needed
Brown beef, add in taco seasoning to taste. Once the meat is browned, you can add the beans (or if you’re like me and don’t like them, make a few burritos “beef only” first, then add the beans). Set aside. Mix together sauce ingredients in a saucepan over medium-low heat until combined. Roll the meat mixture up into the burrito shell and place into a 9×13 pan. Cover with the sauce and top with cheese. Bake for about 20 minutes in a 350 degree oven. Serve with lettuce, onion, sour cream, tomato, and whatever else you find enjoyable. They are super easy and taste great!
We also started making a Gluten Free burrito bake from this recipe for my husband. Same great taste, just eaten a bit differently.
Cook up 2 cups of brown rice (let it soak first for extra nutrition) and lightly season with the taco seasoning. I also add in some chopped red onion and fresh tomatoes as well when I can take them right out of the garden! Layer a 9×13 pan with rice, beans, and seasoned meat. Cover with burrito sauce and top with cheese. Bake as usual.
This post is linked to:
Slightly Indulgent Mondays
Ultimate Recipe Swap – beef recipes this week!
Wow. This sounds delicious! I can’t wait to make it for my family.
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I have a soft spot in my heart for all things Mexican. The burrito bake sounds delicious! (And like it could feed an army.) Thanks for the post.
Cheers,
KristenM (foodrenegade)
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haha. Am I the only one who finds the term “wet burrito” funny. Immature, I know. When I was in college I went to dinner with a guy. He ordered the wet burrito and I couldn’t stop laughing. Needless to say, it didn’t work out. Thankfully.
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yummers
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I love mexican food.My daughter is not a fan of red sauces so I make white sauces instead. Our favorite are chicken enchiladas in a white sauce. Yum!!! It’s so fun to get to “visit” the blogs from Bloggy Carnival now that I have time and can read and post.
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This is a delicious recipe – and isn't it great to have a meal from scratch?? My husband always appreciates it because it tastes so good – and I love feeding my family good, wholesome food that they love.
Thanks so much for participating in Slightly Indulgent Mondays! Your point of view on food is wonderful.
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Could you possibly tell us how you make your own brown gravy from homemade stock? I also make my own homemade stock and would love to know how to make my own brown gravy. Thanks!
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donielle Reply:
December 29th, 2010 at 7:45 am
@Lisa, Gravies are pretty easy to make! All you do is melt a cpl Tbsp of butter in a pan, add in the same amount of flour and whisk. Once combined and simmered (while stirring) pour in 1 cup of broth for each Tbsp of flour/butter you used. Heat to a low boil and simmer for a few minutes until thickened.
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This is baking right now…I can hardly stand it! It looks soooo good!
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