Creamy Burrito Casserole
Posted on Prego & Mommy Chat's Facebook Page
Ingredients
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Directions
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.
My Mother printed this for me to consider making. I must admit; It came out much better than I anticipated. Just had to go back for seconds. I will be making this again, as soon as Ma is over her current ills. She could not enjoy it for its premier.
ReplyDeleteI am about to make this dish. I will let you know the outcome.
ReplyDeleteI wonder how this would be if you replaced the beef with chicken???
ReplyDeleteI think it would be yummy!
DeleteDo you add water when adding the taco seasoning?
ReplyDeleteI added little bit of water to mine. It tasted great!
DeleteDo you add water when adding the taco seasoning?
ReplyDeleteI wonder how it will taste without the beans?
ReplyDeleteI just made it without the refried beans, only because I didn't have any on hand. It was still really good!
ReplyDeleteCould this be frozen before baking? If so, it would make an easy freezer meal.
ReplyDeleteIn the photo it looks like there are tomatoes in the casserole but the recipe doesn't call for any. Did you use tomatoes? Canned? How much? Thanks!
ReplyDeleteI didn't see any tomatoes in it I guess give it a try and see how it comes out
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ReplyDeleteI'd like to know how much salt is in this and the calories
ReplyDeleteI'd like to know how much salt is in this and the calories
ReplyDeleteI'd like to know how much salt is in this and the calories
ReplyDeleteI added taco sauce to the sour cream mixture, waiting to see how it is.
ReplyDeleteDid y'all use a 9 x 13 pyrex? We're making it now so we'll see how it turns out!
ReplyDeleteDid y'all use a 9 x 13 pyrex? We're making it now so we'll see how it turns out!
ReplyDeleteI used turkey instead of beef which made it a ton less greasy, also added choLula hot sauce into the meat and bean mix and added some over the top layer. Was awesome!
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ReplyDeleteI made this last night and found it hard to spread the layers and it was dry. Not very "creamy". I also thought it was way too salty. I might try it again, but use half a pack of the taco seasoning and add in some salsa. Also, may add some milk to the soup and sour cream mixture to make it more saucy. I didn't have any flour tortillas, so I substituted corn tortilla chips in a single layer for each layer. That could be why it was extra salty. Live and learn! It was an easy recipe, though! Oh, and, Cassidy, I used a 9 x 13 pan.
ReplyDeletedo you yous the small can of cream of mushroom or the family size?
ReplyDeletedo you yous the small can of cream of mushroom or the family size?
ReplyDeleteThis is not enough meat and soup mixture for a 9x13 pan. I am making it in my square pan.
ReplyDeleteIf you use a 9x13 then just don’t do the double layering. I used the normal size can of cream of mushroom soup, I only used 1-1/2 large flour tortillas with the square pan. The only salt is in the taco seasoning and that in the retried beans. Dont salt the meat when you are cooking it and it will turn out just right. I used 1/2 and 1/2 beef to turkey.
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