Ground Beef Wet Burrito

Ground Beef Wet Burrito reminds me of late-night Austin cravings when the only answer was a smothered, saucy burrito under a blanket of molten cheddar. Ground Beef Wet Burrito nights taught the power of a silky red gravy—made from a quick roux, broth, chili powder, and tomato—that turns a simple wrap into comfort on a plate. Ground Beef Wet Burrito magic happens when the beef is well-seasoned, the tortillas stay soft, and the cheese melts into every seam for fork-tender bites. Ground Beef Wet Burrito deserves cool crema, pico, and a squeeze of lime to finish strong.

Why You’ll Love This Ground Beef Wet Burrito

This Ground Beef Wet Burrito delivers a saucy, restaurant-style experience at home: juicy seasoned beef, fluffy rice and beans, and a glossy red gravy that blankets every bite with cozy Tex-Mex comfort. The quick stovetop sauce—built on a simple roux, chili powder, tomato, and beef broth—beats jarred options for depth and cling, while large tortillas roll easily without tearing for perfect, smothered burritos. It’s weeknight-friendly, party-scalable, and endlessly customizable with toppings like crema, pico, jalapeños, and shredded lettuce for crunch, heat, and freshness on a saucy plate.

Ingredients for Ground Beef Wet Burrito

• Ground beef: 1.5 lb 80/20 or 85/15 for flavor and tenderness; drain excess fat to keep the filling juicy, not greasy.
• Aromatics: onion and garlic sautéed until sweet and fragrant to build a strong base for the beef and sauce.
• Seasoning: chili powder, cumin, oregano, paprika, salt, and pepper; add a pinch of cayenne or chipotle for mild heat and smoky depth.
• Red wet burrito sauce: butter or oil, flour, chili powder, cumin, garlic powder, tomato sauce, and beef broth whisked to a silky, pourable gravy.
• Beans and rice: refried beans or black beans plus cooked Mexican rice for heft and a classic, satisfying burrito interior.
• Tortillas: 10–12 inch flour tortillas that are warm and pliable for easy rolling and seam containment under sauce and cheese.
• Cheese: shredded cheddar, Monterey Jack, or a blend for meltability and rich coverage from end to end.
• Toppings: shredded lettuce, diced tomato or pico, sliced jalapeños, cilantro, crema or sour cream, and lime for brightness and contrast.

Substitutions & Variations for Ground Beef Wet Burrito

• Protein swap: use ground turkey or a 50/50 beef-chorizo mix for either lighter or spicier flavor profiles while keeping the wet burrito format intact.
• Sauce twist: make a Tex-Mex chili gravy with extra chili powder and a touch of tomato for a diner-style Michigan wet burrito vibe.
• Bean options: swap refried pinto for black beans or add both; refried beans help “glue” the filling and improve sliceable structure.
• Cheese blend: combine cheddar and Monterey Jack for sharpness and melt; or use Oaxaca/Chihuahua for ultra-stretchy, restaurant-style pull.
• Heat control: go mild with ancho-forward chili powder, or dial up with chipotle, hot chili powder, or a dash of hot sauce in the gravy.
• Make-ahead: prep beef, rice, and sauce separately; assemble and bake to order so tortillas stay soft and the top layer bubbles beautifully at the table.

Step-by-Step Instructions for Ground Beef Wet Burrito

• Make the sauce base: In a saucepan, melt 3 tablespoons butter; whisk in 3 tablespoons flour 1–2 minutes until blond. Stir in 2–3 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, then whisk in 2 cups beef broth and 1 cup tomato sauce; simmer until glossy and pourable. – Cook the beef: Sauté 1 diced onion in oil until tender, add 1.5 lb ground beef, breaking up; season with 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, salt, and pepper; cook until browned, then stir in 2 minced garlic cloves for 30 seconds and drain excess fat. – Flavor and bind: Stir 1/2 cup of the wet burrito sauce into the beef with 1/4 cup water to moisten; optionally add 1 cup refried beans to help fillings hold and slice neatly on the plate. – Warm components: Heat 2–3 cups cooked Mexican rice and 1.5–2 cups beans; keep the sauce warm so it ladles smoothly over burritos without soaking them prematurely. – Prep tortillas: Warm 10–12 inch flour tortillas until pliable; place about 3/4 cup beef, 1/3 cup rice, 1/3 cup beans, and a small handful of cheese in the center; fold sides in, then roll tightly from the bottom to seal. – Assemble and bake: Spread a thin layer of sauce in a baking dish, place burritos seam-side down, ladle sauce over the tops to cover, and blanket with shredded cheese; bake at 375°F for 12–15 minutes until bubbling and melted. – Finish and serve: Top with shredded lettuce, pico or diced tomato, sliced jalapeños, cilantro, crema, and a squeeze of lime for freshness against the rich, saucy base.

Pro Tips for Success with Ground Beef Wet Burrito

• Build a silky sauce: Cook the roux just blond and whisk in warm broth to avoid lumps; simmer until it coats the back of a spoon for perfect cling on tortillas. – Season assertively: Flavors mellow under cheese and sauce; taste the beef filling and sauce, adjusting salt, chili powder, and cumin until bold but balanced. – Prevent sogginess: Sauce just before baking, keep fillings hot, and avoid overfilling so burritos heat through without bursting or turning mushy. – Cheese strategy: Use a blend of cheddar and Monterey Jack for melt plus sharp bite; grate fresh for best melt and coverage end to end. – Neat slices: Fold tightly and rest 2 minutes out of the oven; the sauce sets slightly, helping each plated burrito hold together cleanly.

Storage & Reheating Tips for Ground Beef Wet Burrito

• Refrigerate leftovers up to 3–4 days; for best texture, store sauce separately when possible and spoon fresh over burritos before reheating. – Reheat covered at 325°F until hot, adding a splash of broth to loosen sauce if it thickened in the fridge; uncover briefly to re-melt cheese. – Freeze un-sauced rolled burritos up to 2 months; thaw overnight, smother with fresh sauce and cheese, then bake until steaming and bubbly for a just-made feel.

What to Serve With This Ground Beef Wet Burrito

• Serve with Mexican rice, refried beans, or charro beans to echo the burrito’s hearty core while balancing saucy richness with fluffy grains and creamy legumes.
• Add crisp sides like a shredded lettuce salad with lime vinaigrette or simple elote-style corn for freshness and sweet, smoky contrast beside the glossy red gravy.
• For a restaurant-style spread, include chips with salsa roja and guacamole, plus pickled red onions and jalapeños to cut through cheese and elevate each bite.

FAQs for Ground Beef Wet Burrito

• What’s the difference between wet and smothered? They’re the same idea—burritos covered in a pourable red gravy or enchilada-style sauce with melty cheese on top for fork-and-knife eating.
• Best tortillas to use? Choose 10–12 inch flour tortillas; warm until pliable for tight rolling that holds up under sauce and cheese without cracking or splitting.
• Can this be made mild? Use a mild, ancho-forward chili powder and skip cayenne; layer flavor with cumin and oregano, then finish with crema and lime for balance.
• How do I keep burritos from getting soggy? Fill with hot components, roll tightly, sauce just before baking, and use a moderately thick gravy that clings instead of pooling.
• Can I scale for a crowd? Yes—double the sauce and cook beef in batches for proper browning; assemble in hotel pans and bake until the cheese melts and the centers steam.

Nutrition Information (per serving) for Ground Beef Wet Burrito

• Estimated per burrito (beef, rice, beans, sauce, cheese): 700–950 calories, 35–45 g protein, 30–45 g fat, 60–90 g carbs depending on tortilla size, cheese amount, and sauce thickness.
• Using leaner beef, lighter cheese, black beans, and a thinner sauce can lower calories and saturated fat while keeping the wet burrito experience intact.
• Adding shredded lettuce, pico, and lime boosts volume and freshness without many calories, creating better balance against the rich, saucy base.

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