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Wet Burrito Casserole | Mast Country Style Cooking Cookbook


1 1/2 C Sour Cream
1 C Mushroom Soup
1 pkg Taco seasoning
1 lb Hamburger
1 med Onion, minced
1 med. Green Pepper, diced
1 sm can Mushrooms
16 oz Refried Beans
4 C shredded Cheddar Cheese
1 pk Tortilla Shells

Mix sour cream and mushroom soup. Put half of mixture in bottom of 9x13 pan. Fry hamburger, onion, and green peppers. Add beans, taco seasoning and mushrooms; heat. Divide mixture onto tortilla shells (usually 10 in a pkg). Roll up shells and place on top of sour cream mixture in pan. Top with remaining sour cream mixture. Sprinkle with cheese. Bake at 350 for 30 min.


From: Mast Country Style Cookbook

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