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Burrito Casserole Night

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~1lb hamburger browned with half of sweet bell pepper diced, slice of sweet onion diced fine, 12oz.canned chili beans, 1/4 tsp garlic powder, 1/4 tsp oregano, Cajun or creole salt to flavor (about 1tsp)

~mix together one can Campbell’s cream of mushroom soup, 1 cup sour cream, 1/2 cup milk,

~2 cups grated cheese

~in a large enough area spread out 6 large tortilla wraps warmed or 8 small tortilla wraps warmed and evenly fill them with the meat mixture. On each pile of meat sprinkle a bit of grated cheese. Save any left over cheese for the top of casserole.
Next carefully fold up ends and roll up the sides of the tortillas and place them edge down in the prepared pan. After all the burritos are in the pan spread evenly over the top the mushroom soup mixture. Sprinkle with remaining cheese. Cover dish tightly with foil and bake for one hour or until bubbly hot through out.

~serve with diced tomatoes or salsa, sliced avocado and sour cream. (my husband always likes to have Ranch Dressing instead of sour cream with this and hot sauce, of course.)

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Posted by on January 21, 2012 in casserole, Main Dish, Recipe

 

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