These were incredible! I took others' suggestions. I cut the tomato soup in half and put the burritos in the oven to melt the cheese. My husband really enjoyed them a lot! They were another big success! Thank you for a great recipe!

These are soooooo good! I used organic spaghetti sauce in place of tomato soup. I also added a dollop of sour cream on top with a touch of lime zest. Absolutely wonderful! I make this alot! YUM YUM YUM!

GREAT GREAT GREAT!!! DELICIOUS!! ...I can't STAND spicy things...So I only used a tiny bit of cumin and with the sauce, I just combined the chili and tomato soup...It turned out great! and NOT SPICY! To add a little flavor to the beef/bean mixture, I added a bit of sage, red pepper, and basil...The beef/bean mixture tasted SOOOO much better than the first time I made it! GREAT RECIPE! I LOVE IT! I will make these for company!! Also...You can just make up a 9x13 pan and bake it for a bit...Then you don't have to microwave individual plates and it is more presentable that way. THANKS!

This is a good recipe and easy to make. A lot of the reviewers are saying they used tomatoe sauce, but the recipe calls for tomatoe soup- either way I didn't use either. I used a can of green enchilado sauce instead (28oz) I probably could have gotten by with the smaller can. I also subbed black beans for refried just a personal perference. Other than that I kept it all the same. My kids enjoyed it and it was a good way to use ground beef. It also came together very fast. I also skipped the nuking and put it in the oven until the cheese melted and the sauce was bubbling. Thanks for sharing.

Husband raved.....

These were okay. The sauce was a little too sweet, I'd suggest using 1/2 a can of the condensed soup to remedy that. I probably won't make these again, neither my husband nor I enjoyed them very much.

As many other reviewers have stated, I too skip the tomato sauce and use green enchilada sauce. I skip the sauce on top for the kids and add shredded taco cheese to the top and bake them at 350 for 20 minutes or so. I have made these for a lot of get togethers and everytime they get rave reviews. Thank you for a spectacular recipe! (one quick note, if you're doubling the recipe, I have found that you really only need to double the beans, meat and enchilada sauce.) Enjoy!

Ive been looking for a good wet burrito recipe for a while. We tried these and we were very impressed. Much better than expected.

Love this recipe! It's perfect just how it is.

My husband and I think these taste and look like restaurant quality burritos. I left out the tomato soup, added a 1/2 cup of salsa instead, and baked them at 350 for 20 minutes. I wasn't sure about the chili w/o beans, but it was good. They were very filling! Thanks for the recipe!

I added a package of taco seasoning to the meat instead of the cumin. I also added a little bit of cumin to the sauce to give it more of a Mexican taste. I loved it and my husband ate it up but said it taste too tomatoey...whatever that means. Thanks!

My boyfriend and I give this one 4 stars. For some reason the meat seemed like it needed a little more spice to it but other than that I was really happy. The sauce on top of the burrito was the best part! I'm definitely making this again! :)

I made these and changed the recipe a little. I skipped the canned chili and tomato soup and used two cans of red enchilada sauce and one can of green enchilada sauce. I also baked them instead of microwaving. They turned out REALLY good. My husband (who usually comes poking around for seconds and thirds) was FULL after the first one. He was happy there were left overs to take for lunch the next day. I stuffed them full of the filling (that I added some chopped cilantro to) and topped with the sauces and cheese before baking covered at 350. After about twenty minutes (when the cheese was melted) I took them out, garnished with sour cream, tomatos, and a little lettuce. I will definetly make these again.

Delicious!! I have nothing more to offer.

They are Fabulous!!! The reason I gave it 4 stars is because I change it up a bit, I used spicy beans, jalapeno peppers instead of Chile & 1/2 the enchilada sauce also I baked mine at 350 degrees (pre heated oven) for about 15-25 minutes so the cheese can melt & crust a bit, I also added cheese inside the burritos, I guess you can do so much with this recipe to spice it up and make it the way you like it. It’s easy to make so I’ll be making it again & again. Thank You.

These were ok. I'm not sure I'd make them again. If I do, I'll use less refried beans for sure. My husband liked them more than I did.

As recommended, I skipped the tomato soup and added about 3/4 cup of hot salsa. I added plenty of cheese inside of the burritos and out, and next time, the only thing I'll change is to add more heat, maybe with hot enchilada sauce and an extra can of diced chiles. Once served, we slathered our burritos in lettuce, sour cream, salsa, and olives. Also, no tomato or lettuce on the inside. Muy bueno!

I thoguht for sure these would be great but I HATED the sauce. Way too much of a canned taste.

This has become one of our favorite recipes - it tastes just like going out to a great Mexican restaurant and is SO easy. I've made it 4 or 5 times and always look forward to eating it! I make a couple small changes. I use chili beans instead of refried beans - I didn't like the consistency of the refried beans mixed with the beef even though I usually like refried beans. Then, instead of tomato soup I use one can of red enchilada sauce and one can of green enchilada sauce - medium for a little kick! I serve them on the plate with a side of Mexican rice and refried beans and my boyfriend always comments how it looks just like his favorite restaurant - and tastes as good too!