Wet Burrito Casserole
This is a big hit at potlucks and great for lunch leftovers!
- 1½ c. sour cream
- 1 package taco seasoning
- 1 can cream of mushroom soup
- 1 16-oz. can refried beans
- 1 lb. hamburger
- 1 package (10) soft flour tortillas
- 1 medium onion
- 4 cups shredded cheese
- 1 medium green pepper, diced
(or one small can diced ortega chiles)
Fry meat, onion and peppers together. Add taco seasoning and beans.
In a separate bowl, mix sour cream and mushroom soup together.
Put half soup mixture on bottom of 9 x 13-inch casserole dish.
Drain meat mixture and divide onto tortillas. Sprinkle with a bit of cheese.
Roll up and place into casserole dish. Top with rest of soup mix.
Sprinkle cheese over top and bake at 350° for 30 minutes.
Serve with fresh tomatoes, avocado slices, shredded cheese, and salsa.
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