Singforyoursupperblog.com
Adults and kids alike will love this! The sauce as simple as it is gives your normal burrito. Any leftovers are good for taco salad and I freeze the other half of the tomato soup to use for next time because after all there will be a next time.
1 pound ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4.5 ounce) can diced green chiles
1 (16 ounce) can refried beans
half a (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
burrito-sized flour tortillas, warmed
shredded cheddar cheese
Garnishes:
shredded lettuce
chopped tomatoes
shredded cheddar cheese
chopped green onions
sliced black olives
cilantro
avocado
Brown ground beef in a skillet over medium-high heat and drain. Stir in chili powder, cumin, garlic powder, onion powder, salt and pepper. Stir in the green chiles and turn off heat; keep warm. Warm the refried beans in a small skillet over low heat.
In a saucepan, combine the tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through.
Place a warmed tortilla on a plate and spread some of the refried beans into the center; sprinkle with cheese, then spoon some of the ground beef mixture onto the center. Tuck in the ends of the tortilla and carefully fold into a burrito. Spoon some of the enchilada sauce over the burrito and top with additional cheese and garnishes. Repeat with remaining tortillas. Serves 4-6
SwEeT CaRoLiNE
