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Kelly the Kitchen Kop

Creamy Mexican Wet Burritos (Lots of Pictures)

September 4, 2012 23 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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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!

Print

Creamy Mexican Wet Burrito Recipe

Author Kelly the Kitchen Kop

Yield 2 9x13 pans

Ingredients

  • 16 tortillas – I used organic spelt tortillas this time, but you could make your own tortillas (they're easy!) and use sprouted flour or einkorn flour to make it extra nutritious!
  • 2 pounds ground beef (we use ground beef with heart from our local farm) – Keep in mind that you could easily substitute shredded chicken or pulled pork for the ground beef!  Get safe, healthy meat here if you don't have a good local source.
  • 1 onion chopped
  • 3 Tablespoons taco seasoning mix (here's my simple recipe for taco seasoning mix)
  • 1-2 cans refried beans, depends on how much you like (I used these organic soaked refried black beans)

Ingredients for sauce:

  • 6 Tablespoons pastured butter
  • 6 Tablespoons flour, I like einkorn flour
  • 1 cup cream
  • 1 1/2 cup whole milk (substitute some of the milk or cream with some beef or chicken broth for extra nutrition!)
  • 2-8 ounce bars of organic cream cheese
  • 1 Tablespoons taco seasoning mix  (Or just use approximate amounts of spices:  1 1/2 teaspoon cumin, 2 teaspoons garlic, 1 teaspoon oregano, 1/8 teaspoon chili powder, sea salt to taste)
  • 2 jars tomato paste (I use organic from glass jars)

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!

Did you make a real food recipe?

I want to see it! Tag @KitchenKop on Instagram and hashtag it #KitchenKopRecipes OR share anything you know I’ll love by tagging @KitchenKop and hashtag #KitchenKop -- see you over there!

  • More Mexican recipes!  Including this pretty homemade fresh salsa!
  • My complete recipe index
  • More Real Foodie resources for you!

Healthy meal plans any dietMeal Planning Help!

Sick of planning meals and answering the question, “What am I going to feed these people?”  No matter what kind of eater you are…   Check out these affordable interactive easy-to-use meal plans where the work is done for you!   Also read over my review to see what I thought of it.

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Comments

  1. Lindsey Gremont says

    September 11, 2012 at 4:30 PM

    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

    September 7, 2012 at 10:27 AM

    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
    • KitchenKop says

      September 7, 2012 at 11:27 PM

      Hi Jo-Lynne!

      I do have a plugin for that, isn’t the “print” button showing up for you up at the top?

      Kelly

      Reply
  3. Soli says

    September 7, 2012 at 7:03 AM

    So where do you get the tortillas? Or are you making them now?

    Reply
    • KitchenKop says

      September 7, 2012 at 11:26 PM

      I either make them (see recipe in the post above) or get them at the health food store. 🙂

      Reply
  4. KitchenKop says

    September 6, 2012 at 9:25 PM

    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
  5. Emily says

    September 6, 2012 at 6:56 PM

    Made it tonight… I made half with beef and half with chicken. Both were delicious!

    Reply
  6. [email protected] says

    September 5, 2012 at 9:28 AM

    Mmmm, Kelly these have my mouth watering! Thanks for sharing – I can not wait to try them!

    Reply
  7. Natasha Sandoval says

    September 5, 2012 at 3:04 AM

    Yumm, looks delicious!! I couldnt find where you get your beef with the heart from.

    Reply
    • KitchenKop says

      September 5, 2012 at 8:29 AM

      Oh, sorry, I forgot to say that that link will only be visible to my local readers.

      Check with your local Weston A. Price foundation chapter to find a good local farmer. 🙂

      Reply
      • Natasha Sandoval says

        September 11, 2012 at 1:32 PM

        I think I should be able to see it, your’e in Grand Rapids, right?

        Reply
        • KitchenKop says

          September 11, 2012 at 4:55 PM

          Yes, you should see it. Maybe you have an ad blocker on?

          Reply
          • Natasha Sandoval says

            September 11, 2012 at 6:21 PM

            It shows me the resources, but I didn’t see the one for meat. I don’t have an ad blocker on.

            Reply
            • KitchenKop says

              September 11, 2012 at 8:05 PM

              That’s odd, I see it there on mine…

              Email me if you could: [email protected]

              Thanks!
              Kelly

              Reply
  8. Naomi says

    September 4, 2012 at 11:15 PM

    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

    September 4, 2012 at 11:13 PM

    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
    • KitchenKop says

      September 5, 2012 at 12:00 AM

      I just used the organic cream cheese from the store. 🙂

      Reply
  10. Sunny says

    September 4, 2012 at 11:00 PM

    Thanks! How much tomato paste is in one of your jars?

    Reply
    • KitchenKop says

      September 5, 2012 at 12:00 AM

      The jars are already in recycling, but I think they’re 6 oz.

      Kelly

      Reply
      • Sunny says

        September 6, 2012 at 11:49 AM

        Yummy made it last night! Thank you!

        Reply
  11. Sarah says

    September 4, 2012 at 10:28 PM

    Thank you for the recipe!! I have been in the food doldrums lately. It will be nice to have something new to try.

    Reply
  12. [email protected] says

    September 4, 2012 at 9:56 PM

    HI Kelly,
    Nice photos! It looks delish!

    Reply
  13. Christine says

    September 4, 2012 at 6:26 PM

    Looks wonderful!! Thank you for sharing. I can’t wait to try it this month.

    Reply

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