Taco Ritos

Laudee's Note:

This recipe comes from Denver Fire Fighters Favorites cookbook published in 1976. This is a quick and very tasty dish and you can increase ingredients to make a larger batch, if needed. It's always been a big seller in my house.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 lb ground beef
• 1 (16 ounce) can refried beans
• 1 (10 ¾ ounce) can cream of mushroom soup
• 2 (15 ounce) cans green enchilada sauce
• 1 package flour tortilla
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese

Toppings

• diced onion
• diced tomato
• shredded lettuce
• extra shredded monterey jack cheese
• shredded cheddar cheese
• sour cream
• guacamole

Directions:

1. Brown ground beef and drain off grease.
2. Add refried beans.
3. Remove from heat.
4. Soften tortilla in microwave for 20-25 seconds.
5. Place 2 Tbspns.
6. of ground beef mixture and 1 tspn.
7. of onion on tortilla and roll like a burrito.
8. Place in shallow roasting pan.
9. Repeat filling and rolling instructions until you fill approximately 8 tortillas.
10. Mix mushroom soup and green chile enchilada sauce together and pour over rolled tortillas in pan.
11. Top with both cheeses.
12. Bake in 375 degree oven for 20 minutes or until cheese is melted and everything is hot.
13. Allow to stand about 5 minutes.
14. Serve with toppings, as desired.

Reviews

[Darlene Summers]

Laudee, This was really good!!! I love mexican food better than any other! This was really good with a salad & some refried beans. Thanks for the great recipe. Darlene Summers

[Mille®]

Nothing but pluses for this one. Doesn’t get any easier and quicker than browning some beef and opening a couple of cans. Except for the refried beans, that is – I used Di Neal’s refried beans, having vowed never to buy canned again. And what an unusual but absolutely delightful combination of green enchilada sauce and mushroom soup – whoda thunkit? I was doing the happy dance at the store when I found that Campbell’s now has a reduced-sodium version of their ‘shroom soup. The only thing I added were some chopped caramelized onions to the meat mixture and a little cumin for seasoning, simply because I was using all low-sodium or sodium free ingredients; and at the very end of the baking time, I put the dish under the broiler for just a few minutes to get a few of those lovely little brown bits on the bubbling cheese. Went back for seconds, so we did. You really ought to try these.

[bratty]

These were really good. I added some chopped onion and chopped chipolte peppers to the meat filling, but otherwise followed the recipe exactly. This made a lot for just two people, so I sent about half of it to my Mom's and she loved it too, and requested the recipe. Great dish here, that is simple to make, and a nice change from a regular weeknight dinner.