Friday, September 26, 2008

Creamy Burrito Casserole

Creamy Burrito Casserole

1 lb ground meat
1 package taco seasoning mix
1 tsp cumin
1 tsp chili powder
1 can refried beans
1 cup cheddar cheese, shredded
1 can cream of mushroom soup
1 can fiesta nacho soup
8 ounces light sour cream
1/4 cup milk

Brown ground meat. Add taco seasoning along with cumin, chili powder and salt and pepper to taste. Cook according to taco seasoning instructions. Remove from heat. Stir in refried beans. Mix well. In bowl, mix cream of mushroom soup, nacho cheese soup, sour cream and enough milk to make it just pourable. Put some soup mixture on the bottom of pan. Spoon meat mixture into tortilla, and roll as burrito. Place on top of soup mixture. Continue till pan is full. Spoon any leftover meat over burritos. Pour soup mixture over burritos. Top with shredded cheese. Bake at 350 for about 30 minutes, or till bubbly.

Servings: 6
Preparation time: 10 minutes
Cooking time: 30 minutes

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