Wet Burrito Casserole
February 25, 2013
"Easy to get together, roll up and bake. Great with tacos if you need a bigger meal."
- 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
Stir together sour cream and condensed soup.
Pour half of this in the bottom of a large casserole or 9x13-inch baking dish, spreading it evenly across the bottom.
Brown and cook through the ground beef with the onion and bell pepper; drain any fat.
Stir in taco seasoning, mushrooms and refried beans, mixing well.
Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish.
Top with remaining soup/cream mixture and sprinkle with the cheese.
Place a few sliced black olives or jalapeno slices on top of the cheese, if desired.
Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.
Tips & Variations
No special items needed.