CHEESY BURRITO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cheesy Burrito image

Picked this recipe up from a co-worker many years ago. She brought it to one of the office carry-ins & it was a big hit. Everyone asked for the recipe! My family loved it just as much & I'm often asked to prepare them to bring to family gatherings. Easy & delicious. Don't let the cream of mushroom soup put anyone off. Unless you know its there, you won't know its there. :)

Provided by bkellum

Categories     Meat

Time 40m

Yield 10 enchiladas, 10 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 ounce taco seasoning
16 ounces sour cream
10 1/2 ounces condensed cream of mushroom soup (do not dilute)
10 ounces diced tomatoes and green chilies (I use rotel brand)
1 lb mexican cheese, finely shredded

Steps:

  • Preheat oven to 350.
  • brown ground beef & drain excess fat.
  • mix taco seasoning into meat according to package directions.
  • in a separate pan, combine & warm soup, sour cream, & rotels.
  • Stir 2/3 of soup mixture into meat (consistency should be creamy without being runny).
  • fill tortilla's with beef mixture & roll enchilada style (both ends closed).
  • pour remaining soup mixture over enchiladas.
  • spread shredded cheese over all.
  • bake 20 minute to warm enchiladas thru & to melt cheese.

Nutrition Facts : Calories 394.1, Fat 31.6, SaturatedFat 17.2, Cholesterol 103.4, Sodium 1132.8, Carbohydrate 8.1, Fiber 0.5, Sugar 4.7, Protein 19.8

There are no comments yet!