Wet Burritos
  • 1 pound ground hamburger meat
  • 1 tablespoon taco seasoning
  • 1 (16-ounce) can pinto beans
  • 2 tablespoons onion, chopped
  • 1 (10.75-ounce) can cream of mushroom soup
  • ⅓ cup salad dressing, such as Miracle Whip, or ½ cup sour cream
  • 6 flour tortillas (page XXX)
  • 1 cup shreddedcheddar cheese
  • Salsa, for serving (see Note)
  • Preheat the oven to 325°F degrees.
  1. Brown the ground meat in a medium skillet over medium heat. Drain off the grease, then add the taco seasoning, beans, and onion. In a medium bowl, mix the mushroom soup and the salad dressing until the mixture is smooth. Pour the soup mixture over the meat mixture, and combine thoroughly. Place 2 tortillas on the bottom of a 2-quart casserole dish, followed by a layer with one-third of the meat mixture. Continue layering until all the ingredients have been used, ending with the meat mixture on top. Sprinkle the shredded cheese on top of everything. Bake until the casserole is bubbling and the cheese is melted, about 30 minutes.Serve with salsa, if desired.
Recipe by Amish 365 at https://www.amish365.com/amish-pebble-beach-western-recipes/