Shredded Beef Wet Burritos are one of those “sit back, scratch your belly” kind of satisfying meals. It’s loaded with additional flavors of green chilis, cumin, sour cream and onion. In addition, it’s smothered in enchilada sauce and melted cheese. Only thirty minutes in the oven, then it’s time to eat.
Shredded Beef Wet Burritos are a great way to use leftover beef roast. In fact, here’s a two-day meal planner idea: start with my Slow Cooker Chuck Roast with Taters one day, and the next day use what’s left over from the roast for the burritos.
Another great alternative is to buy pre-cooked Beef Barbacoa. I’ve seen it at my local grocery store in the produce section, and I’ve seen it in Costco. It’s a time-saving alternative for those busy days.
Having said all that, you don’t have to use leftover beef at all. Make it or buy it however you want, of course. The slow cooker method of cooking any beef roast is just my preference. It always turns out moist and super tender.
Making Shredded Beef Wet Burritos
Now that you’ve established how and where you’re going to get your shredded beef for this recipe, it’s time to start chopping.
First, chop the onion and sauté it in an oiled skillet with the chilis and cumin. Once the onions have softened and turned opaque, add the flour and sour cream. Bring just to a simmer, then remove from the heat.
Stir the cheese into the hot mixture, and get out your baking dish. I used a 13 x 9″ for this. Lightly spray the bottom of the dish.
Burrito Assembly Line
Ok, so you have the hot mixture you just took off the stove, plus you should have the mound of shredded beef, and then the flour tortillas.
In each tortilla, place about 1/4 cup beef and about 1/2 cup of the onion mixture right in the middle, shaped oblong.
Fold the sides in, then the top and bottom, laying the burrito seam-side down in the baking dish.
At this point you could bake them, but then they wouldn’t be “wet” burritos. They would still taste fantastic, and this is definitely an option when you have no enchilada sauce and you don’t feel like going to the store. Been there!
What makes it a “wet” burrito?
The only difference from a regular burrito is the enchilada sauce. So, for this recipe, pour that enchilada sauce over the tops of these burritos before you pop them into the oven.
I do so love my burritos smothered in sauce. It gets good and sloppy and can make a mess, but that just makes it taste all the better.
Well then, why isn’t this an enchilada instead of a burrito?
At least that was what I was wondering when I wrote this blog. From what I read, the only difference is the tortilla. Burritos use flour tortillas, and enchiladas use corn tortillas. I also think it’s the way a burrito is folded, whereas enchiladas have open sides.
Is it time to eat yet?
No, you still have to bake these guys. After they’ve been filled, folded, and smothered in the sauce, place them in the oven for 20 minutes.
Then, to make them extra delicious, sprinkle cheese over the tops and bake for another 10 minutes. Delicious and cheesy.
The cheese will be good and melted, and now you can put on any toppings you want. Optional, but so pretty. Go for fresh avocado and diced green onion, chopped tomatoes have great color contrast and flavor, and a dollop of sour cream would be awesome. Have fun with it, or then again, just dive right in; no toppings are necessary.
Know what would be good with Shredded Beef Wet Burritos?
I was thinking, some Mexican Bruschetta as an appetizer with a Lime Queso Salad on the side. I’m also thinking a margarita, maybe two, and maybe a piece of Dark Chocolate Cake for dessert. I’m getting hungry just writing this.
Shredded Beef Wet Burritos
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 14 oz. diced green chilies
- 1 tsp. cumin
- 1 Tbsp. all-purpose flour
- 1 cup sour cream
- 3 cups cheddar cheese, shredded and divided
- 10 flour tortillas
- 3 cups cooked shredded beef, see Notes
- 28 oz. red enchilada sauce
- Preheat oven to 375°. Lightly spray bottom of 13 x 9" baking dish.
- In a large skillet, add olive oil, onion, chilies, and cumin. Cook over medium heat until onions are soft (about 5 minutes). Stir in flour and sour cream, cook until simmering.
- Remove from heat and stir in 1 cup cheese.
- In each tortilla, spoon about 1/4 cup beef and 1/2 cup cheese sauce. Fold sides in, then top and bottom, lay seam-side down.
- Pour enchilada sauce over all burritos. Bake uncovered for 20 minutes.
- Spread remaining 2 cups cheese over tops of burritos, cook another 10 minutes. Enjoy!
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Pinterest is fun, because you can also leave a picture of your Shredded Beef Wet Burritos and what toppings you came up with.
Enjoy the recipe, and have a blessed day.
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