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Wet Burrito Casserole Recipe

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This recipe for Wet Burrito Casserole, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Garrett
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups sour cream
1 lb ground beef
1 pkg taco seasoning
1 16 oz can refried beans
1 pkg (10) soft tortilla shells
1 can cream of mushroom soup
1 medium onion diced
1 medium green pepper diced (I don't like this added but the recipe does technically call for it and it would be a good use for those garden green peppers)
4 cups shredded cheddar cheese

Directions:
Directions:
Mix sour cream and soup. Spread half in the bottom of a 9X13 inch casserole dish. Fry meat, onions, pepper and taco seasoning. Add refried beans. Spread a spoonful of meat mixture onto a tortilla shell, sprinkle a pinch of cheddar cheese and roll up. Place on top of sour cream sideways in the pan. Keep making until you fill the pan side to side with burritos. Pour the rest of the soup mixture over the burritos. Sprinkle with remaining cheese to cover. Bake 350 for 30 minutes.

 

 

 

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