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| Court's Creamy and Quick Burritos |
"This is a simple recipe that my family loves. I passed it along to my mom several years ago and she loves it as well. I sometimes add in a can of green chilies along with a diced jalapeno to the meat mixture. Hope all will enjoy!"
Ingredients :
- 1 pound ground beef
- 1/2 yellow onion, chopped
- 1 (14 ounce) can refried beans
- 1 cup shredded sharp Cheddar cheese
- 1 (1 ounce) package taco seasoning
- 6 (9 inch) flour tortillas
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 8 ounces sour cream
- 1/2 cup salsa, or to taste (optional)
- 1 1/2 cups shredded sharp Cheddar cheese
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 55M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Cook ground beef and onion in a skillet over medium heat until the beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
- Stir refried beans, 1 cup Cheddar cheese, and taco seasoning into the drained ground beef mixture.
- Spoon ground beef mixture down the center of each tortilla. Roll the tortillas around the beef filling.
- Stir cream of mushroom soup, sour cream, and salsa together in a bowl.
- Spread about 1/2 the cream of mushroom soup mixture into the bottom of a 9x13-inch baking dish.
- Arrange rolled tortillas into a single layer in the baking dish with the seam side down.
- Pour remaining cream of mushroom soup mixture over the tortillas.
- Top with 1 1/2 cups Cheddar cheese.
- Bake in preheated oven until cheese is bubbly and melted, 30 to 35 minutes.
Notes :
- For a casserole version, spread 1/2 the cream mixture into the bottom of a 9x13-inch casserole dish. Tear up 1/2 the tortillas and spread over sour cream mixture. Put 1/2 the meat mixture over that. Add a layer of cheese. Add salsa if desired. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350 degrees for 30-35 minutes or until cheese is bubbly and melted.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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