My husband and I enjoy hot and spicy meals, so I often divide this into two smaller pans and add some diced jalapenos to the other one for us.
This recipe is also a great choice for those days when you happen to have leftover chicken in the fridge! Just use that instead of the ground beef and you’ll get a yummy chicken burrito casserole. You could also try different cheese flavors, and if you’d like to make this leaner, use low-fat cheese and sour cream.
Ingredients
1 lb 90% lean ground beef
1/2 medium onion, diced small
1 package (1.25oz) Old El Paso taco seasoning
6 Old El Paso flour tortillas
1 can (16oz) refried beans
4 cups shredded Mexican cheese
1 can (10.75oz) condensed cream of mushroom soup
6 oz Daisy sour cream
Instructions:
Preheat oven to 350°.
Brown ground beef and diced onions over medium heat in a large pan.
Add taco seasoning and stir in refried beans.
Mix together mushroom soup and sour cream in a bowl.
Spread half the sour cream mixture on the bottom of a 13″ x 9″ casserole dish.
Tear 3 flour tortillas into medium size pieces, and place them over the sour cream mixture.
Spread half the beef mixture over the tortillas.
Layer 2 cups of shredded Mexican cheese over the beef mixture.
Repeat the layers.
Bake uncovered in a preheated 350° oven for 25 minutes.
Remove casserole from the oven and allow to set 5-7 minutes before serving.
