Yesterday, I wrote a blog on a wet burrito. Out of all the years I’ve been eating Mexican food (and believe me, it is A LOT!), I had never heard the term “wet burrito.” I’ve had them at restaurants before, but the menu always just said “burrito.”
Today, I found a recipe for a web burrito casserole. If you know my love of casseroles, then you know I just had to share this recipe here!
For this recipe, you will need sour cream, one can of cream of mushroom soup, one pound of ground beef, one onion, one red bell pepper, one package of taco seasoning mix, fresh mushrooms, refried beans, 10 flour tortillas, shredded cheddar cheese, black olives, and jalapenos (optional).
To prep for this recipe, chop your onion and red bell pepper. Chop enough of the fresh mushrooms to make 1/2 cup.
In a small bowl, mix 1 1/2 cup of sour cream and 1 10.75 ounce can of cream of mushroom soup. Pour half of this in the bottom of a 9 x 13 inch baking dish and spread evenly across the bottom.
Cook the ground beef in a skillet over medium-high heat, crumbling it as you cook. Once it is brown, add the chopped onion and red bell pepper and cook until those are tender. Drain the grease then stir in the package of taco seasoning and mix well. Stir in 1/2 cup of chopped mushrooms and one 16 ounce can of refried beans. Mix well.
Preheat the oven to 350 degrees. Spoon the skillet mixture into the middle of a flour tortilla then roll up the tortilla. Place the tortilla seam side down in the baking dish. Continue until all the tortillas are filled and rolled. Top the tortillas with the remaining sour cream/soup mixture. Sprinkle with 4 cups of shredded cheddar cheese. Place sliced olives and jalapenos on top if desired. Cook for 30 to 35 minutes.