Court's Creamy and Quick Burritos Recipe - Allrecipes.com
Court's Creamy and Quick Burritos Recipe
  • READY IN 55 mins

Court's Creamy and Quick Burritos

Recipe by  

"This is a simple recipe that my family loves. I passed it along to my mom several years ago and she loves it as well. I sometimes add in a can of green chilies along with a diced jalapeno to the meat mixture. Hope all will enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 burritos Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

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

  • Cook's Note:
  • For a casserole version, spread 1/2 the cream mixture into the bottom of a 9x13-inch casserole dish. Tear up 1/2 the tortillas and spread over sour cream mixture. Put 1/2 the meat mixture over that. Add a layer of cheese. Add salsa if desired. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350 degrees for 30-35 minutes or until cheese is bubbly and melted.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2012

My family really loved this recipe!! Even my 4,5,&,6 year olds liked it!! It was easy too. The flavors were a bit flat though. I don't know why because the taco packet, salsa, and cream soup are flavored. Prob would make again:), but would add cilantro, or maybe Swiss cheese! Mmmmmm

 
Most Helpful Critical Review
Mar 15, 2014

The burritos were super soggy and mushy. I did not enjoy this recipe at all. I only gave it a 2 because it was quick.

 
May 03, 2012

These were really good! Mild enough as written that my 6 year old enjoyed them too. Will definitely make again.

 
Feb 07, 2013

I made this for my husband and I last night and it was delicious! I changed the 1/2 cup salsa to 1/4 cup salsa + 1/4 cup hot taco sauce. I used black bean refried beans with roasted red jalapenos and a hot and spicy taco seasoning. I also used light sour cream instead of regular sour cream and it still came out perfect. Then on top of the cheese I added some chipotle seasoning. It gave it the perfect amount of spice and lots of flavor. It seems like this is a good recipe to play around with and add whatever you like. I will definitely make these again!

 
May 23, 2012

Made these last night.....REALLY GOOD! Hubby kept saying how good they were :)

 
Apr 18, 2014

Great! I only made two changes--cream of chicken instead of cream of mushroom soup, and less cheese on top. My picky eater (3.5 years old) didn't care for it, but my 5 and 1 year olds gobbled it up. My hubby loved it and had to resist after his third or so helping. :D Thank you for sharing!

 
Dec 06, 2012

I wanted to make something simple with what I already had and this is the recipe I tried, it was easy to do and burritos turned out great, my husband and 3 teens all liked them, however I did add rice - only change I made.

 
Jun 17, 2013

Easy and good. They are great to freeze and better than store bought frozen burritos. Good for what they are!

 

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Nutrition

  • Calories
  • 745 kcal
  • 37%
  • Carbohydrates
  • 51.9 g
  • 17%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 43.7 g
  • 67%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 35.2 g
  • 70%
  • Sodium
  • 1724 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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