Taco Tuesday is a beloved tradition in our home, and this easy recipe for wet burritos is the star of the show. Packed with flavor and family-friendly, these smothered burritos are sure to become a new favorite at your dinner table.

If you’ve been a part of our family for a while, you know that Taco Tuesday is a beloved tradition. Every Tuesday, without fail, we gather around the table to enjoy some sort of Mexican-inspired meal. It’s a simple joy that brings us together, and it’s something we all look forward to.

While we often savor venison enchiladas, chimichangas, or venison tacos, my absolute favorite dish is this easy recipe for wet burritos. This meal has quickly become a family favorite, and it’s one that’s full of flavor without being too spicy for the little ones.

You might be wondering, what exactly is a wet burrito? It’s everything you love about a regular burrito—seasoned meat, beans, and cheese—smothered in a delicious homemade sauce. It’s a warm and comforting dish that you’ll need a fork to enjoy, as it’s definitely not something you can eat with your hands!

Now, you might be thinking, isn’t this similar to enchiladas? While wet burritos do have some similarities to enchiladas, there are a few key differences. Wet burritos are always folded so both ends are closed, just like a typical burrito, while enchiladas are rolled and left open on the ends. And while I usually use flour tortillas for our wet burritos (a favorite with the kids), enchiladas traditionally use corn tortillas.

Let’s talk about what you’ll need to make these wet burritos:

Ingredients:

Flour tortillas: Homemade is great if you have the time, but any burrito-sized tortilla will do.

Ground beef or venison: You can also use shredded pork, chicken, or beef—whatever your family prefers.Onion: Diced up to add flavor to the meat.

Beans: We like to use a mix of refried beans and black beans. If you have homemade, that’s wonderful, but store-bought works just as well.

Cheese: Queso Asadero or a Mexican cheese blend works beautifully here.

Red enchilada sauce: Homemade is best and quick to make, but store-bought is fine if you’re short on time.

Beef gravy: Again, homemade is great, but we often have jars of Heinz beef gravy on hand, which works well.

Taco seasoning: Homemade or store-bought, but be mindful you’ll need a good amount if using store-bought.

Beef broth: This adds flavor to the meat when you add the seasoning. Homemade or store-bought, either is fine.

How to Make Wet Burritos

Brown the beef: In a large skillet, brown the ground beef and onions over medium-high heat. Once cooked through, drain the grease and return the beef to the pan.

Season the meat: Add taco seasoning and beef broth to the beef. Heat over medium heat and stir until the mixture begins to thicken.

Add the beans: Stir in the prepared refried beans and rinsed black beans. Heat through over medium-low heat.

Assemble the burritos: Place about 1 cup of the beef mixture into the center of a large tortilla. Top with a generous helping of cheese. Fold in both edges and roll up the burrito.

Bake: Place the burritos seam side down on a lightly greased baking sheet. Bake in a preheated 350°F oven for 10 minutes. Meanwhile, prepare the enchilada sauce.

Make the enchilada sauce: In a medium saucepan, combine olive oil, flour, and seasoning over low heat. Gradually add chicken broth, allowing the mixture to thicken between each addition. Add tomato sauce and beef gravy, stirring to combine. Heat through.

Top the burritos: Pour the prepared enchilada sauce over the baked burritos, smothering them completely. Sprinkle with cheese and return to the 350°F oven for another 10 minutes, or until the cheese is melted.

Add your favorite toppings: Before serving, top the burritos with shredded lettuce, tomatoes, green onions, pico de gallo, salsa, sour cream, or guacamole—whatever your family loves!

Storing & Freezing Wet Burritos

This recipe is great for meal prep. You can make it ahead of time, bake it, and refrigerate it for up to 4 days. To reheat, cover and bake in a 350°F oven for 20 minutes, uncovering for the last 5 minutes.

This dish also freezes well. You can double the recipe and freeze one batch for later. Just bake, cool, and freeze for up to 6 months in an airtight container. Reheat in a 375°F oven for 30 to 45 minutes, removing the foil during the last 10 minutes.

Gather your loved ones, and enjoy this comforting, family-friendly meal together. It’s a little taste of our family’s tradition, from our kitchen to yours.

I hope you and your family enjoy these delicious wet burritos as much as we do! If you give them a try, I’d love to hear how they turned out—please leave a comment below or give this recipe a ⭐⭐⭐⭐⭐ review. Don’t forget to follow me on Facebook or Pinterest for more family-friendly recipes and tips!