These beef burritos are smothered with red chili sauce and melted cheese, so best eaten with a fork and knife. Top with your favorites such as guacamole, sour cream, tomatoes and veggies for a rounded out dish. Your belly will be happy and full!
Servings: 6to 8 servings
1lb. lean ground beef
1(16 oz.) can refried beans
1(15 oz.) can chili without beans
1(4 oz.) can chopped green chiles, drained
1(10.75 oz.) can Cheddar cheese soup
12(6-inch) fajita flour tortillas, or you can use 10 (8-inch)
2cupsshredded sharp Cheddar cheese
Preheat your oven to 350 degrees F. Lightly grease a 9x13-inch baking dish with nonstick spray.
In a large skillet, brown the ground beef over medium heat. Drain excess grease, then add the refried beans into the skillet with the beef. Stir to combine.
In a medium saucepan, cook the salsa, chili, green chiles and soup over medium-low heat until heated through. Stir frequently. Remove from heat and add 1/2 cup of the salsa mixture into the ground beef mixture.
Spread 1 cup of the salsa mixture into the prepared baking dish. Set aside the remaining salsa mixture.
Working with one tortilla at a time, scoop 1/4 cup of the beef mixture down the center of each tortilla. Top with 2 tablespoons of cheese, then roll tightly. Place into the baking dish, seam side down. Repeat with remaining tortillas.
Spread the reserved salsa mixture over top the rolled burritos, then sprinkle with the rest of the cheese. Bake for 30 to 40 minutes, until golden brown and bubbly. Let stand for 10 minutes before serving. Serve with guacamole, sour cream, chopped green onions, black olives, lettuce, chopped tomatoes, as desired.