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Kelly the Kitchen Kop

Creamy Mexican Wet Burritos (Lots of Pictures)

23 Comments

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Creamy Mexican Wet Burrito

You'll love this creamy Mexican wet burrito recipe!

Do your kids usually turn their noses up at this type of recipe?  Mine normally do, but they ate every bite of these and asked for more.  Of course they didn't want the chunky salsa on theirs like we did, but at least they ate the beans, the taco meat (ground beef with heart and a little liver!), and cheese!

I remember back in the day before what I call my ‘food conversion‘, I used to make a burrito filling recipe that we loved at the time, but makes me ill to think about it now:  canned chili mixed with Velveeta cheese of all things, NASTY!

This recipe tastes better and is much more nutritious!

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Creamy Mexican Wet Burrito Recipe

Servings: 2 9x13 pans
Author: Kelly the Kitchen Kop

Ingredients

Ingredients for sauce:

Instructions

  • Brown the burger in a cast iron pan with the onion until brown, and then stir in the seasoning.  Turn the stove off and let set until you're ready to assemble the burritos.
  • Meanwhile, make the sauce…
  • Melt butter in a saucepan and add the flour.  Whisk until smooth and cook on medium heat for 3-4 minutes, being careful to watch it so it doesn't burn.  Add the cream, and keep whisking.  As it thickens, keep adding more milk.  Add the tomato paste, seasoning, and cream cheese – keep whisking it in as it melts.  If this is done before you're ready to assemble, just turn your heat off and let set.

Assemble the burritos:

  • Butter two 9 x 13 or 8 1/2 x 11 pans.
  • Spread 1 Tablespoon of beans on a tortilla.
  • Spoon 2 1/2 Tablespoons (or so) of meat on top.
  • Roll up and repeat until you've got 8 burritos in each pan.
  • Spoon half the sauce onto each pan of burritos
  • Sprinkle cheese on top.  Grass fed, raw cheese is best, but I just had some I got at the grocery store.
  • Bake at 350* until cheese is melted and the sauce is bubbly – it only took mine about 15 minutes.
  • Serve with sour cream, lettuce, and fresh salsa on top if your family likes that stuff like we do, and you could also serve it with some Spanish rice or just rice with a little cumin sprinkled in.  ENJOY!
  • Makes two 9 x 13 or 8.5 x 11 pans, 8 tortillas each – 16 total tortillas.  This creamy Mexican wet burrito recipe is a hit around here, we ate a whole pan one night, and then the next night we ate the other, but you could also pop the other one in the freezer for a quick meal on another night when you know you'll be too busy to cook!

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Comments

  1. Lindsey Gremont says

    Looks great – you should try my homemade black bean recipe – you would love it! https://www.homemademommy.net/2012/09/homemade-black-beans.html

    Reply

  2. Musings of a Housewife says

    That looks SO good!! You need a recipe plugin so your recipe is easy to print. 😉 Dontcha luv how I make more work for you??

    I’d have to find gluten free tortillas, but I think I’ve seen some.

    Reply

  4. KitchenKop says

    I’m so happy to hear that those of you who made it loved it as much as our family did. 🙂

    Thanks for the feedback!

    Kel

    Reply

  8. Naomi says

    Well, I actually meant to tell you that this looks so good and inspired me to go try some of it myself. We are needing something a little different. Thanks!

    Reply

  9. Naomi says

    Hmm, I was looking for a pic of the cream cheese you used to see if it was really just strained yogurt or kefir or something. Or did you buy some real cream cheese? You said 8 ounce bars so I guess that’s what you meant. My point is that most of the real food bloggers these days have been calling strained dairy products cream cheese, so I wondered if they usually replace real cream cheese with their strained products. I’ve always been curious about that. To me they’re not even close to being the same thing. When I want cream cheese, no strained anything will do! 😉

    Reply

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