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burritopan2Even though I am all about eating local (I have another blog, Eat Local West Michigan), I was so torn about what to make for this week’s Sunday Supper theme of “regional specialties.” It isn’t quite spring yet, or I would have done something with asparagus and morels or ramps. Venison is also popular in these parts.

So I asked on a local cooking forum what they would suggest. Their ideas included olive burgers, pasties, banket (Dutch), or anything with beer (Grand Rapids, Michigan is Beer City USA). In the end I decided to go with something we like to call wet burritos.

Now, newcomers like to scoff at our wet burrito obsession. After all, it is not authentic Mexican. We do have lots of authentic taquerias in town but you will likely not find this on their menu. The Beltline Bar, a local Tex-Mex place, claims to have developed the wet burrito in 1964. Why would an area so heavily populated with Dutch immigrants have a large Mexican influence on its cuisine? Because of the agricultural industry, a lot of Mexicans and Central Americans settled here too. So, even though I’m from the Midwest, I have grown up eating food with a Mexican flair. We used to get hot tamales every Christmas from the church down the street that made them as a fundraiser.

I digress. This recipe is pure retro comfort food, and I think every kid in the 70s and 80s had this at least a few times. My mom would make it as a favorite birthday meal. I have since learned that wet burritos are common in other parts of the United States, but we like to claim it.

Wet Burritos

Created by on April 21, 2016

Ingredients

  • 1 pound ground beef
  • 1 package taco seasoning
  • 1 small onion, chopped
  • 1 can refried beans
  • 1 can tomato paste
  • 10 soft taco shells
  • 1 can cream of mushroom soup
  • 1 can tomato soup
  • 1 can enchilada sauce
  • 8 ounces shredded cheese
  • sour cream, lettuce and tomato as desired

Instructions

  1. Preheat oven to 350F
  2. In a large skillet, cook hamburger and onions until cooked through. Add tomato paste, taco seasoning, and refried beans. Mix well.
  3. Spoon the mix evenly into taco shells. Roll and place in 9x13 pan.
  4. In a separate bowl, mix the cream of mushroom soup, tomato soup, and enchilada sauce. Pour over burritos. Cover with cheese.
  5. Bake for 30 minutes or until heated through and cheese is bubbly.
  6. Serve with sour cream, tomatoes, and lettuce.
Source: Mom

wetburritos

More Regional Specialties from Sunday Supper Bloggers

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Breakfast:

Salads:

Sauces:

Side Dishes:

Soups:

Main Dish:

Desserts:

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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