Creamy Smothered Ground Beef Burritos Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
• Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

Steps:

• Preheat oven to 375°. In a small bowl, mix enchilada sauce and salsa verde., In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1/2 cup sauce mixture., Spoon 2/3 cup beef mixture across center of each tortilla; top each with 3 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour remaining sauce mixture over top; sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook ground beef and onion in a skillet over medium heat until the beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
• Stir refried beans, 1 cup Cheddar cheese, and taco seasoning into the drained ground beef mixture.
• Spoon ground beef mixture down the center of each tortilla. Roll the tortillas around the beef filling.
• Stir cream of mushroom soup, sour cream, and salsa together in a bowl.
• Spread about 1/2 the cream of mushroom soup mixture into the bottom of a 9x13-inch baking dish.
• Arrange rolled tortillas into a single layer in the baking dish with the seam side down.
• Pour remaining cream of mushroom soup mixture over the tortillas.
• Top with 1 1/2 cups Cheddar cheese.
• Bake in preheated oven until cheese is bubbly and melted, 30 to 35 minutes.