Wet Burritos

Ingredients

For the Burritos:

• 1 pound ground beef or ground turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning mix
• 1 can (16 ounces) refried beans
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• Salt and pepper to taste

For the Enchilada Sauce:

• 2 cans (10 ounces each) red enchilada sauce
• 1 can (4 ounces) diced green chilies
• 1/2 cup sour cream

For Topping:

• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup sliced black olives (optional)
• 1/2 cup sour cream
• Sliced jalapeños (optional)

Directions

1. In a large skillet, cook the ground beef (or turkey) over medium-high heat, breaking it apart with a spoon as it cooks. Once the meat is no longer pink, drain any excess fat to remove excess grease.
2. Add the chopped onion and minced garlic to the skillet with the cooked meat. Sauté for a few minutes until the onion becomes translucent and soft.
3. Stir in the taco seasoning mix and cook for an additional 2 minutes, allowing the seasoning to absorb into the meat mixture. The seasoning will enhance the flavor of the meat, making it savory and aromatic.
4. Add the refried beans and cooked rice to the skillet. Stir everything together until well combined. Season with salt and pepper to taste. This mixture will be the filling for your burritos, offering a creamy and hearty base.
5. In a separate saucepan, heat the red enchilada sauce and diced green chilies over low heat. Stir the mixture occasionally until it is warmed through. Once heated, stir in 1/2 cup of sour cream until the sauce is smooth and creamy. This will create a rich, flavorful sauce to coat the burritos.
6. Preheat your oven to 350°F (175°C) while you prepare the burritos.
7. To assemble the wet burritos, warm the flour tortillas in the microwave for about 20 seconds. This makes them pliable and easier to work with. Lay each tortilla flat on a clean surface.
8. Place a generous portion of the meat and bean mixture onto the center of each tortilla, followed by a sprinkle of shredded cheddar cheese. The cheese will melt into the filling as the burritos bake, making them wonderfully gooey and delicious.
9. Roll up each tortilla, tucking in the sides as you go, to form burritos. Place the burritos seam-side down in a greased 9×13-inch baking dish.
10. Pour the enchilada sauce mixture over the top of the burritos, ensuring they are fully covered with the sauce. This will make the burritos ‘wet’ and infuse them with rich flavor during baking. Sprinkle any remaining shredded cheddar cheese on top for a melty, cheesy finish.
11. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the burritos are heated through and the cheese is bubbly and golden. The foil helps to steam the burritos, keeping them moist and tender. Remove the foil during the last few minutes to allow the cheese to brown slightly.