Wet Burrito Casserole
4-5
Servings
Servings
15m PT15M
Prep Time
Prep Time
50m PT50M
Cook Time
Cook Time
1h 5m
Ready In
Ready In
Recipe: #8258
February 25, 2013
Categories: Dinner, Main Dish, Casseroles, Beans, Beef, Ground Beef, Vegetables, Mushrooms, Mexican, North American, Southwest, Cinco de Mayo, Oven Bake more
"Easy to get together, roll up and bake. Great with tacos if you need a bigger meal."
Original recipe yields 4-5 servings
Ingredients
Nutritional
- Serving Size: 1 (588.3 g)
- Calories 1225.4
- Total Fat - 79.9 g
- Saturated Fat - 40.6 g
- Cholesterol - 309.9 mg
- Sodium - 1297 mg
- Total Carbohydrate - 54.3 g
- Dietary Fiber - 4.3 g
- Sugars - 20.7 g
- Protein - 72.4 g
- Calcium - 1191.1 mg
- Iron - 6.6 mg
- Vitamin C - 32.1 mg
- Thiamin - 0.4 mg
Step 1
Stir together sour cream and condensed soup.
Step 2
Pour half of this in the bottom of a large casserole or 9x13-inch baking dish, spreading it evenly across the bottom.
Step 3
Brown and cook through the ground beef with the onion and bell pepper; drain any fat.
Step 4
Stir in taco seasoning, mushrooms and refried beans, mixing well.
Step 5
Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish.
Step 6
Top with remaining soup/cream mixture and sprinkle with the cheese.
Step 7
Place a few sliced black olives or jalapeno slices on top of the cheese, if desired.
Step 8
Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.
Tips & Variations
No special items needed.
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