Community Pick
Taco Ritos
photo by Rita1652
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 lb ground beef
- 1 (16 ounce) can refried beans
- 1 (10 3/4 ounce) can cream of mushroom soup
- 2 (15 ounce) cans green enchilada sauce
- 1 package flour tortilla
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
-
Toppings
- diced onion
- diced tomato
- shredded lettuce
- extra shredded monterey jack cheese
- shredded cheddar cheese
- sour cream
- guacamole
directions
- Brown ground beef and drain off grease.
- Add refried beans.
- Remove from heat.
- Soften tortilla in microwave for 20-25 seconds.
- Place 2 Tbspns.
- of ground beef mixture and 1 tspn.
- of onion on tortilla and roll like a burrito.
- Place in shallow roasting pan.
- Repeat filling and rolling instructions until you fill approximately 8 tortillas.
- Mix mushroom soup and green chile enchilada sauce together and pour over rolled tortillas in pan.
- Top with both cheeses.
- Bake in 375 degree oven for 20 minutes or until cheese is melted and everything is hot.
- Allow to stand about 5 minutes.
- Serve with toppings, as desired.
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Reviews
-
Nothing but pluses for this one. Doesn’t get any easier and quicker than browning some beef and opening a couple of cans. Except for the refried beans, that is – I used Di Neal’s refried beans, having vowed never to buy canned again. And what an unusual but absolutely delightful combination of green enchilada sauce and mushroom soup – whoda thunkit? I was doing the happy dance at the store when I found that Campbell’s now has a reduced-sodium version of their ‘shroom soup. The only thing I added were some chopped caramelized onions to the meat mixture and a little cumin for seasoning, simply because I was using all low-sodium or sodium free ingredients; and at the very end of the baking time, I put the dish under the broiler for just a few minutes to get a few of those lovely little brown bits on the bubbling cheese. Went back for seconds, so we did. You really ought to try these.
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I have two picky eaters...a 7 year old and a 10 year old. It's hard to find meals that both my children and my husband and I all agree on. When I set these on the table my kids were skeptical because of the green sauce (we're red sauce eaters) and my daughter saw that I had used a can of cream of mushroom soup in them. They reluctantly tried them, then went on to eat an entire burrito each. Both my husband and I also liked them, so this goes down as one of the rare recipes that will please my entire family. The recipe doesn't mention which size tortillas to use so I used the burrito size and came out with 7 burritos total. I also used reduced fat mexican cheese blend instead of monterey jack and cheddar. If you have picky eaters that enjoy ground beef, I would definitely give this a try. QUICK and tasty!
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These were really good. I added some chopped onion and chopped chipolte peppers to the meat filling, but otherwise followed the recipe exactly. This made a lot for just two people, so I sent about half of it to my Mom's and she loved it too, and requested the recipe. Great dish here, that is simple to make, and a nice change from a regular weeknight dinner.
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Very good recipe! I have to echo Miller on the unusual but truly delightful combination of mushroom soup and green enchilada sauce. I was surprised! The only thing I did differently was adding the onions to cook along with the ground beef. I think I might try the mushroom soup & green enchilada sauce mixture to top some chicken enchiladas. Sounds good to me!! Thanks for sharing this recipe.
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RECIPE SUBMITTED BY
Laudee
United States