Wet Burrito Casserole

Wet Burrito Casserole

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  • 2 lbs. ground round
  • 1 C water
  • 1 pkg. taco seasoning
  • 1 can (16 oz.) refried beans
  • 2 C diced tomatoes
  • 1 can sliced black olives
  • 8 oz. shredded mozzarella cheese
  • 8 oz. shredded cheddar cheese
  • 2 C shredded lettuce
  • 2 cans (10 oz. each) red enchilada sauce
  • 1 can (10.75 oz.) tomato soup
  • 8 oz. shredded taco cheese
  • 1 pkg. (5 ½-inch round) flour tortillas (30 count)


  1. Preheat oven to 350° F.  
  2. In a large skillet brown the ground round, breaking it up until fine; drain. Add the taco seasoning and water. Simmer until thickened; set aside.  
  3. Heat the refried beans in a 1 quart saucepan over low heat, stirring occasionally. Fill one tortilla at a time with refried beans, meat, tomatoes, olives, mozzarella and cheddar cheeses and lettuce. Fold each tortilla and place folded side up in a baking dish.  
  4. Mix enchilada sauce with tomato soup. Pour over filled tortillas. Sprinkle taco cheese on top.  
  5. Bake for 20 minutes. Garnish with sour cream and chopped green onions, if desired.
Wet Burrito Casserole
1 vote, 4.00 avg. rating (74% score)

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