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Wet Burrito Casserole
Wet Burrito Casserole | Amish Country Cooks in Berlin, Ohio
Wet Burrito Casserole from Mast Country Style 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. Serves 10.

From: Mast Country Style Cookbook

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Product Code: BCP-WBC

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