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."
photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:




  • 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.

Questions & Replies

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  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.


  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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