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Creamy Burrito Casserole

This delicious casserole is perfect for a winter meal. Ground beef is cooked with taco seasoning, chili powder, garlic powder, onion powder, cumin and water. Refried beans and salsa are stirred together in a bowl. Then in another bowl cream of mushroom soup, sour cream and diced green chiles are mixed together. Next some of the sour cream mixture is spread into the bottom of a casserole dish. Layers of tortillas, bean mixture, taco meat and cheese fill the casserole. More shredded cheese is sprinkled on top before covering and baking.
Course Entree
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 people

Ingredients

  • 1 ½ lbs ground beef
  • 1 oz package taco seasoning
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • ⅔ cup water
  • 8 soft taco flour tortillas
  • 15 oz can refried beans
  • ¼ cup salsa
  • 10.5 oz can unsalted cream of mushroom soup
  • ½ cup sour cream
  • 4 oz can diced green chiles
  • 3 cups shredded cheddar cheese

Instructions

  1. Preheat oven to 375 F. Spray 9x13 baking pan with cooking spray.
  2. Cook ground beef in a large skillet over medium-high heat. Drain excess grease. Add taco seasoning, chili powder, garlic powder, onion powder, ground cumin and water to the pan and simmer for 5 minutes. Remove from heat and set aside.
  3. Stir together refried beans and salsa in a small bowl.
  4. In a separate bowl, stir together the cream of mushroom soup, sour cream and diced green chiles. Set aside.
  5. Spread ⅓ of the sour cream mixture in the bottom of the pan. Add a layer of ½ of the tortillas. Next add a layer of half of the bean mixture, half of the taco meat and 1 cup of shredded cheese.
  6. Repeat layers: sour cream mixture, tortillas, bean mixture, taco meat and the remaining sour cream. Top with 2 cups of shredded cheese.
  7. Bake covered with foil for 20 to 25 minutes. Uncover and bake for an additional 10 to 15 minutes or until bubbly. Sprinkle with cilantro.