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Wet Burritos, Hacienda Style

Author Jacqueline


  • 2.5 pounds ground beef
  • 1/3 cup taco seasoning
  • 1 beef bouillon cube
  • 1 12 oz bottle beer used: pilsner
  • 1 cup beef stock
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups beef stock
  • 1 19 oz can red enchilada sauce
  • 1 beef bouillon cube
  • 1 teaspoon chili powder
  • 4 large burrito-size tortillas
  • 3 cups shredded Mexican blend cheese
  • Suggested serving accompaniments: lettuce beans, sour cream, salsa, guacamole


  • Preheat oven to 350F.
  • In a large skillet over medium heat, add the ground beef and brown. Drain fat.
  • Stir the taco seasoning into the meat, along with the bouillon cube. Pour in the beer and beef stock, stir to combine. Bring to a simmer and cook until the liquid is almost gone. Be mindful towards the end to stir so you don't scorch the pan.
  • Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the butter and cook for 1 minute. Slowly whisk in the stock, then the enchilada sauce and chili powder. Simmer until thickened.
  • Spoon 1/4 of the beef into the center of a tortilla. Wrap the burrito up and place on an oven-safe plate. Pour sauce over the top and top with 3/4 cup shredded cheese.
  • Bake in preheated oven for 10-12 minutes. Serve immediately.