Homemade Wet Burritos

Course Main dish
Author Donielle


  • 1 1/2 pounds of ground grassfed beef
  • 16 ounces of refried beans you can also use kidney beans
  • taco seasoning
  • 2-3 cups of cheddar cheese
  • burritos shells they just need to be made a bit larger than normal!
  • Sauce:
  • 2 cups tomato sauce
  • 8 oz brown gravy I make my own with stock
  • 1 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp minced onion
  • 1/2 tsp dried oregano
  • 2 1/2 tsp chili powder
  • 1/2 tsp dried basil
  • 1/8 tsp pepper
  • 1/8 tsp salt
  • 1/4 tsp cumin
  • water for thinning the sauce if needed


  • Brown beef, add in taco seasoning to taste.
  • Once the meat is browned, you can add the beans (or if you’re like me and don’t like them refried, make a few burritos “beef only” first, then add the beans). Set aside.
  • Mix together sauce ingredients in a saucepan over medium-low heat until combined.
  • Roll the meat mixture up into the burrito shell and place into a 9×13 pan.
  • Cover with the sauce and top with cheese.
  • Bake for about 20 minutes in a 350 degree oven.
  • Serve with lettuce, onion, sour cream, tomato, and whatever else you find enjoyable. They are super easy and taste great!


Gluten Free Variation:
Cook up 2 cups of brown rice (let it soak first for extra nutrition) and lightly season with the taco seasoning. I also add in some chopped red onion and fresh tomatoes as well when I can take them right out of the garden.
Layer a 9×13 pan with rice, beans, and seasoned meat.
Cover with burrito sauce and top with cheese.
Bake as usual.