Yummy smothered burritos. My kids love them.
Ingredients
- ground beef: 1 pound
- onion: 0.5 cup (chopped)
- green Chilis: 2 Tbsp (chopped)
- water: 0.5 cup
- chili powder: 1 Tbsp
- salt: 1 tsp
- red pepper flakes: 1 tsp
- ground cumin: 0.5 tsp
- garlic powder: 0.5 tsp
- refried beans: 1 can (16 ounce can)
- cream of mushroom soup: 1 can (10.75 ounce can)
- pint sour cream: 0.5 piece
- flour tortillas: 4 piece (or more if needed)
- Cheddar-Monterey Jack cheese blend: 1 pack (8 ounce pack, shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
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Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder to beef mixture; bring to a boil. Reduce heat to medium-low and simmer. Stir in refried beans; cook until heated through, about 5 minutes.
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Mix cream of mushroom soup and sour cream together in a bowl.
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Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
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Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.
