Wet Burrito Casserole

Sue Lau's Note:

Easy to get together, roll up and bake. Great with tacos if you need a bigger meal.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 1 ½ cups sour cream
• 1 (10 ¾ ounce) can cream of mushroom soup
• 1 lb lean ground beef
• 1 onion , chopped
• 1 red bell pepper , chopped
• 1 (1 ¼ ounce) package taco seasoning mix
• ½ cup mushroom , finely chopped
• 1 (16 ounce) can refried beans
• 1 (10 count) package flour tortillas
• 4 cups shredded cheddar cheese
• sliced black olives (optional)
• sliced jalapeno (optional)

Directions:

1. Stir together sour cream and condensed soup.
2. Pour half of this in the bottom of a large casserole or 9x13-inch baking dish, spreading it evenly across the bottom.
3. Brown and cook through the ground beef with the onion and bell pepper; drain any fat.
4. Stir in taco seasoning, mushrooms and refried beans, mixing well.
5. Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish.
6. Top with remaining soup/cream mixture and sprinkle with the cheese.
7. Place a few sliced black olives or jalapeno slices on top of the cheese, if desired.
8. Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.

Reviews

[Andrea in FL]

This dish is delicious! It was so easy, super cheap and quick to make! My husband flipped out! I highly recommend this recipe to everyone.

[Lacer]

I added a package of Spanish rice to the meat/bean mixture, but otherwise made as stated. Very good!