Mexican Wet Burrito Casserole Recipe

Wet Burrito Casserole 


1 (10 3/4 ounce) can cream of mushroom soup

1 1/2 cups sour cream

1 onion , chopped

1 red bell pepper , chopped

1 lb lean ground beef

1/2 cup mushroom , finely chopped

1 (1 1/4 ounce) package taco seasoning mix

1 (10 count) package flour tortillas

4 cups shredded cheddar cheese

1 (16 ounce) can refried beans

sliced black olives (optional)

sliced jalapeno (optional)


Stir together sour cream and condensed soup. Pour half of this in the bottom of a large casserole or 9×13-inch baking dish, spreading it evenly across the bottom. Brown and cook through the ground beef with the onion and bell pepper; drain any fat. Stir in taco seasoning, mushrooms and refried beans, mixing well. Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish. Top with remaining soup/cream mixture and sprinkle with the cheese. Place a few sliced black olives or jalapeno slices on top of the cheese, if desired. Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.

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