Wet Burritos

Christine Schnepp


Get a fork and knife! I just made these for dinner. Very filling and tasty. Enjoy!


★★★★★ 3 votes

25 Min
20 Min



  • ·
    2 lbs lean ground beef
  • ·
    1/2 15 oz can diced tomato
  • ·
    1/4 cup onion
  • ·
    2-3 tbsp cumin
  • ·
    1 tbsp garlic powder
  • ·
    1 tsp onion powder
  • ·
    salt and pepper

  • ·
    1 can cream of mushroom soup
  • ·
    1/4 cup sour cream
  • ·
    1/2 cup milk

  • ·
    4 cup mexican shredded cheese (reserve some for topping)
  • ·
    1 lg.can refried beans (or two small)

  • ·
    8 soft burrito sized flour tortillas

How to Make Wet Burritos


  1. Preheat oven to 400 degrees. In a large skillet on the stove top brown meat and onions until fully cooked. Drain then add tomoatoes, cumin, garlic powder, onion powder, salt and pepper. Simmer for about 5 minutes then set aside.
  2. Add soup, sour cream, and milk into a sauce pan. Heat until ingredients are blended.
  3. In a large rectangular pan start making your burritos and lining them up. Beans, beef mixture, shredded cheese. Fold two ends then roll up leaving seam side down. Top burritos with sauce and reserved shredded cheese. Bake for 20 minutes or until cheese is melted.

Printable Recipe Card

About Wet Burritos

Course/Dish: Beef, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy

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