Taco Ritos

"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."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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
     
  2. 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.
     
  3. I have two picky eaters...a 7 year old and a 10 year old. It's hard to find meals that both my children and my husband and I all agree on. When I set these on the table my kids were skeptical because of the green sauce (we're red sauce eaters) and my daughter saw that I had used a can of cream of mushroom soup in them. They reluctantly tried them, then went on to eat an entire burrito each. Both my husband and I also liked them, so this goes down as one of the rare recipes that will please my entire family. The recipe doesn't mention which size tortillas to use so I used the burrito size and came out with 7 burritos total. I also used reduced fat mexican cheese blend instead of monterey jack and cheddar. If you have picky eaters that enjoy ground beef, I would definitely give this a try. QUICK and tasty!
     
  4. 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.
     
  5. Very good recipe! I have to echo Miller on the unusual but truly delightful combination of mushroom soup and green enchilada sauce. I was surprised! The only thing I did differently was adding the onions to cook along with the ground beef. I think I might try the mushroom soup & green enchilada sauce mixture to top some chicken enchiladas. Sounds good to me!! Thanks for sharing this recipe.
     
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Tweaks

  1. Awesome. Easy, tasty, and filling. This is my first time having green enchilada sauce, and I am hooked, its great! The mixture of the soup with the sauce helped cool some of the heat that my son dislikes in mexican food. I used corn tortillas instead of flour. Thanks Laudee, a true winner.
     

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