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Wet Burrito Casserole II

Wet Burrito Casserole
Ingredients:
  • 1 1/2 cups sour cream
  • 1 (10.75 ounces) can cream of mushroom soup
  • 1 lb lean ground beef
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 (1.25 ounces) package taco seasoning mix
  • 1/2 cup mushrooms, finely chopped
  • 1 (16 ounces) can refried beans
  • 1 (10 count) package flour tortillas
  • 4 cups shredded cheddar cheese
  • sliced black olives (optional)
  • sliced jalapenos (optional)
  • hot sauce to taste (optional)
Directions:
  • 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, hot sauce, 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.


 

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