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Once upon a time, in another world, I used to visit a restaurant near me called “Hacienda.” They had the most amazing wet burrito money could buy.
A friend of mine and I would go visit there every few weeks and indulge on their Mexican fare. Always the wet burrito, ground beef, extra sour cream, and no guac. Not that I don’t like guac… but I only like real guac and that stuff wasn’t real….
I could eat that thing for three full days. These things were/are ginormous. But oh, so dang good.
Even if you’re not a huge fan of Mexican food, these things are the things that will randomly make your mouth water and make you crave having one… not when you finally get around to it, but now.
But, as I got older and pretty much turned away from dining out except on special occasions, the Hacienda wet burrito kind of went to the wayside. Much to my appetites dismay, I might add.
Thankfully, though, we love Mexican food in our family. And I’m not afraid of a little bit of experimentation in the kitchen. My middle daughter will say “It’s taco Tuesday!” every Tuesday, whether we are fixing Mexican food or not. So, I try to appease her tastebuds by making some sort of Mexican food once a week, two at the most.
It makes her smile. And that makes me smile.
I decided to go ahead and look up a recipe for these, and I found several. But most of them were super involved and while we try our best to eat real food, and I try really hard not to buy prepared items… this is a simple recipe that we indulge in those things for.
It’s simply too easy not to indulge in them and it’s delicious. I do choose to buy organic versions of the prepared items, but I don’t go out of my way to make them myself and if they have something on sale that isn’t organic, I may very well go with it. All things in moderation… am I right?
If you’re not entirely sure what a wet burrito is, it’s a delicious twist on enchiladas. Instead of just meat and cheese covered with a spicy sauce, this is more of a burrito. Complete with delicious, homemade, refried beans, of course. And topped with a brown sauce that is a mixture of enchilada sauce and beef gravy.
These are super easy to throw together after a busy day and filling enough that you’ll have trouble eating a whole one by yourself. But, I digress. They’re delicious. And we love delicious, Mexican fare in our household. I hope you will enjoy them, too.
- 1.5lbs Ground Beef (grass fed is best)
- 1 Cup Prepared Organic Enchilada Sauce
- 1/3 Cup Taco Seasoning
- 2/3 Cup Beef Broth
- 1 Cup Prepared Organic Beef Gravy
- Refried Beans
- Flour Tortillas Shells
- Mexican Cheese Blend
- Sour Cream
- Begin by browning off the ground beef. Drain and return to pan.
- Top with taco seasoning and beef broth. Mix well to incorporate. Allow to simmer until cooked down.
- For the sauce, mix together the enchilada sauce and the beef gravy. Heat over medium heat until just starting to bubble.
- Place a generous helping of refried beans in the center of a large tortilla shell.
- Next, place a generous helping of the taco meat. Top with cheese, lettuce, and tomato.
- Fold into a burrito and place in a large baking dish.
- Repeat until you have 6 burritos in your baking dish.
- Top the burritos with the sauce. Then, generously top with cheese.
- Place the burritos in an over preheated to 350F. Allow to warm about 15 minutes, until the sauce is bubbly and cheese is melted.
- Serve topped with sour cream, salsa, guacamole, or anything else you enjoy.
See? Super simple, amazingly delicious. You’ll definitely want to add these to your weekly rotation because they are just that dang good and they’re ready in no time. Enjoy.