 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 5 |
|
Easy to get together, roll up and bake. Great with tacos if you need a bigger meal. Ingredients:
1 1/2 cups sour cream |
1 (10 3/4 ounce) can cream of mushroom soup |
1 lb lean ground beef |
1 onion, chopped |
1 red bell pepper, chopped |
1 (1 1/4 ounce) package taco seasoning mix |
1/2 cup mushroom, finely chopped |
1 (16 ounce) can refried beans |
1 (10 count) package flour tortillas |
4 cups shredded cheddar cheese |
sliced black olives (optional) |
sliced jalapeno (optional) |
Directions:
1. Stir together sour cream and condensed soup.
2. Pour half of this in the bottom of a large casserole or 9x13-inch baking dish, spreading it evenly across the bottom.
3. Brown and cook through the ground beef with the onion and bell pepper; drain any fat.
4. Stir in taco seasoning, mushrooms and refried beans, mixing well.
5. Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish.
6. Top with remaining soup/cream mixture and sprinkle with the cheese.
7. Place a few sliced black olives or jalapeno slices on top of the cheese, if desired.
8. Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.
|
|