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Nutrition Facts
Serving Size 1 (743g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning mix
Calories 1578
Calories from Fat 778		(49%)
Amount Per Serving		%DV
	Total Fat 86.5g	133%
	Saturated Fat 44.6g	223%
	Monounsaturated Fat 29.1g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.7g
Cholesterol 239mg		79%
Sodium 2768mg		115%
Potassium 1350mg		38%
Total Carbohydrate 122.6g		40%
	Dietary Fiber 12.5g	50%
	Sugars 8.0g
Protein 76.3g		152%
detailed view... how is this calculated?

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Recipe #77414 | 1¼ hours | 15 min prep | add private note

⁽⁴⁴⁾ RATE IT NOW Print Recipe

By: Sue L
Nov 27, 2003

Easy to get together, roll up and bake. Great with tacos if you need a bigger meal.

SERVES 4 -5 (change servings and units)

Ingredients

1 1/2 cups sour cream
1 (10 3/4 ounce) can cream of mushroom soup
1 lb lean ground beef
1 onion, chopped
1 red bell pepper, chopped
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup mushroom, finely chopped
1 (16 ounce) can refried beans
1 (10 count) package flour tortillas
4 cups shredded cheddar cheese
sliced black olives (optional)
sliced jalapenos (optional)

Directions

1
Stir together sour cream and condensed soup.
2
Pour half of this in the bottom of a large casserole or 9x13-inch baking dish, spreading it evenly across the bottom.
3
Brown and cook through the ground beef with the onion and bell pepper; drain any fat.
4
Stir in taco seasoning, mushrooms and refried beans, mixing well.
5
Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish.
6
Top with remaining soup/cream mixture and sprinkle with the cheese.
7
Place a few sliced black olives or jalapeno slices on top of the cheese, if desired.
8
Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.

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Featured Reviews for This Recipe

From: breezermom

On May 22, 2009

I loved the taste of this recipe. I think in the future I would halve the amount of mushroom soup, as this is the taste that seemed to come through in this dish. I loved the ground beef/refried bean mixture. It is delish! The red bell peppers added color, and the mushrooms were an interesting addition for a Mexican dish. I put black olives on half, to accomodate DS who will not eat them. I only used 8 flour tortillas, mine must have been bigger. I can't believe I am saying this, but I'll probably use less cheese next time...4 cups is a lot of cheese! Made for ZWT5!

1 person found this review helpful

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From: Lauralie41

On May 22, 2009

Loved these burritos! I didnt have quite a pound of ground chuck so I liked adding the mushrooms to stretch the meat and no one knew they were added. Also added 3/4 cup of water as my mixture was dry. The refried beans made the meat mixture creamy and it spread nicely on the tortillas. The sour cream and cream of mushroom soup mixture was so good, made a nice creamy sauce. I did add sliced black olives to one side of the casserole but next time I think I would leave them off. Did get 10 burritos made and used all the meat mixture. This would be wonderful for a family get together or potluck dinner. Thank you Sue for posting this recipe, I will make it again. Made and reviewed for ZWT5, Bodacious Brickhouse Babes team.

1 person found this review helpful

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From: Denise in da Kitchen

On May 17, 2005

Thanks Sue L for this great new favorite! I served it with Veronica's Spanish Rice and everyone loved it. The only thing different that I may do next time is to use a few chopped up green chilis in the meat/bean mixture. (I loved it just the way it is, but DH likes things a little spicier).

5 people found this review helpful

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From: Andrea in FL

On Jan 22, 2004

This dish is delicious! It was so easy, super cheap and quick to make! My husband flipped out! I highly recommend this recipe to everyone.

4 people found this review helpful

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