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My review
Court's Creamy and Quick Burritos
Courtney Servantes
"This is a simple recipe that my family loves. I passed it along to my mom several years ago and she loves it as well. I sometimes add in a can of green chilies along with a diced jalapeno to the meat mixture. Hope all will enjoy!"
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Ingredients
55 m servings 745 calsOriginal recipe yields 6 servings (6 burritos)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Cook ground beef and onion in a skillet over medium heat until the beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
- Stir refried beans, 1 cup Cheddar cheese, and taco seasoning into the drained ground beef mixture.
- Spoon ground beef mixture down the center of each tortilla. Roll the tortillas around the beef filling.
- Stir cream of mushroom soup, sour cream, and salsa together in a bowl.
- Spread about 1/2 the cream of mushroom soup mixture into the bottom of a 9x13-inch baking dish.
- Arrange rolled tortillas into a single layer in the baking dish with the seam side down.
- Pour remaining cream of mushroom soup mixture over the tortillas.
- Top with 1 1/2 cups Cheddar cheese.
- Bake in preheated oven until cheese is bubbly and melted, 30 to 35 minutes.
Footnotes
- Cook's Note:
- For a casserole version, spread 1/2 the cream mixture into the bottom of a 9x13-inch casserole dish. Tear up 1/2 the tortillas and spread over sour cream mixture. Put 1/2 the meat mixture over that. Add a layer of cheese. Add salsa if desired. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350 degrees for 30-35 minutes or until cheese is bubbly and melted.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 745 calories; 43.7 g fat; 51.9 g carbohydrates; 35.2 g protein; 118 mg cholesterol; 1724 mg sodium. Full nutrition
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Reviews
Read all reviews 1829 Ratings
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Most helpful positive review
3/28/2012
My family really loved this recipe!! Even my 4,5,&,6 year olds liked it!! It was easy too. The flavors were a bit flat though. I don't know why because the taco packet, salsa, and cream soup are...
Most helpful critical review
3/15/2014
The burritos were super soggy and mushy. I did not enjoy this recipe at all. I only gave it a 2 because it was quick.
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3/28/2012
My family really loved this recipe!! Even my 4,5,&,6 year olds liked it!! It was easy too. The flavors were a bit flat though. I don't know why because the taco packet, salsa, and cream soup are...
5/3/2012
These were really good! Mild enough as written that my 6 year old enjoyed them too. Will definitely make again.
2/7/2013
I made this for my husband and I last night and it was delicious! I changed the 1/2 cup salsa to 1/4 cup salsa + 1/4 cup hot taco sauce. I used black bean refried beans with roasted red jalapeno...
5/23/2012
Made these last night.....REALLY GOOD! Hubby kept saying how good they were :)
4/18/2014
Great! I only made two changes--cream of chicken instead of cream of mushroom soup, and less cheese on top. My picky eater (3.5 years old) didn't care for it, but my 5 and 1 year olds gobbled it...
1/27/2017
These burritos were simply amazing. Real easy to make & taste great. Definitely will be a part of our menu.
6/11/2015
We loved this! I subbed black beans for the refried beans (what I had in the pantry) and it was really good! I bet refried beans would be delicious as well! I've already made this recipe twice!
3/15/2014
The burritos were super soggy and mushy. I did not enjoy this recipe at all. I only gave it a 2 because it was quick.