A 9-inch springform pan is used to make this tart and reviving dessert pie. The light lemon filling is topped with whipping cream that has been dusted with lemon drop sugar, and the delicate crust is sweetened with lemon drops.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 1 pound ground beef
- ½ cup chopped onion
- 2 tablespoons chopped green chiles
- ½ cup water
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 (16 ounce) can refried beans
- 1 (10.75 ounce) can cream of mushroom soup
- ½ pint sour cream
- 4 large flour tortillas, or more as needed
- 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder to beef mixture; bring to a boil. Reduce heat to medium-low and simmer. Stir in refried beans; cook until heated through, about 5 minutes.
- Mix cream of mushroom soup and sour cream together in a bowl.
- Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
- Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.
Nutrition Facts
| Calories | 1136 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 11 g |
| Protein | 51 g |
| Saturated Fat | 31 g |
| Sodium | 2692 mg |
| Sugars | 5 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome recipe! Made a few adjustments for our spicy tastebuds. Will use this recipe again and again.
I’ve made these twice now, and will keep this as a favorite recipe. I do omit the cream of mushroom soup though. The f first time i made this I used a packet of taco seasoning. The next time that I made this I used the recommended spice, although the next time I will only used two teaspoons of chili powder and omit the salt.
Excellent cut down prep by using half a pack taco seasoning and half a pack fajita seasoning. Slow-cooked my meat onions and chilis for an hour for super soft filling added in beans and was the perfect consistency
This is a very good recipe as written, it’s easy and tasty. That is how I made it the first time. Next time I will make the following changes, and believe it it will be excellent: omit the condensed soup. You don’t need it. Bake the filled burritos for 10-15 minutes, giving them a chance to get very hot and crisp up, then spread on with sour cream and top with shredded cheese. Continue to bake for an addition 15-20 minutes.
Fabulous!!! Didn’t have all the ingredients so had to substitute some
Very good and really easy. Pretty much followed the recipe as is except added green onion and a little mozzarella to the sour cream mix.
Very good. Didn’t change a thing. Great flavor.
Made these without the mushroom soup b/c my husband hates the stuff. Good burritos that we enjoyed very much.
Great and the kids loved it.
We just didn’t like it. I’m a good cook and cooked it correctly.
Delicious. I added 1/2 cup green chili salsa to the soup mix. Hamburger mixture is great though the red pepper flakes do add a kick. Enjoyed by all at the table.
Was super good and not to spicy just a nuce balance!
This is a quick and easy option if you love burritos and want to switch it up. I prefer sour cream to the mushroom soup but my kids and husband loved it. it was surprisingly not too salty and easy to double or just slightly increase for our large family.
We loved it! I substituted 1/2 the ground beef (I used lean ground beef) for turkey and used plain Greek yogurt in place of the sour cream to lighten the calories. No one could tell the difference. Topped with shredded romaine lettuce, salsa. Chopped avocado and black olives. Better than a restaurant and looked awesome!
Kept to the recipe. I made it for 6 adults 16 teenagers and they loved it??
I made this mostly for my wife. She likes Mexican food much more than I do. She said it needed more sauce and was not spicy enough, so I will be taking that into account next time. Other than that, it was great.
THese were wonderful. Topped with home made salsa from this site. YUM!
This was really good! My whole family loved it! I minimized the beans to half of a can. I doubled the seasoning, and put the extra seasoning in the sour cream mixture. Delicious
Very good, my husband liked it very much. I used mince fresh garlic instead of powdered. Will make again. Thank you.
This was great, but next time I’d like to find a substitute for the mushroom soup to make it healthier. I skipped the pepper flakes and it was still a tad spicy for my 7yr old so I’ll tame down the chili powder next time as well. I always use plain Greek yogurt for sour cream and you’d never know the difference. I recommend fat free refried beans and ground turkey instead of beef. My husband even commented he really liked it and he doesn’t usually like refried beans. This made 8 good size burritos, not 4. If you did 4, they would be HUGE.
Overwhelmed with all the different burrito receipes, but chose this one because it was closest to the one I had “years” ago with the cheese melted on top. However I did use shrimp in it, also used chicken and steak, (I’ll admit I marinated the steak from another fajita receipe), they all turned out great. I ended up with too much and froze the rest. My husband and friends loved it!! Will be making this again!