Wet Burrito Casserole

• 1 1/2 cups sour cream
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 lb lean ground beef
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 (1 1/4 ounce) package taco seasoning mix
• 1/2 cup mushroom, finely chopped
• 1 (16 ounce) can refried beans
• 1 (10 count) package flour tortillas
• 4 cups shredded cheddar cheese
• sliced black olives (optional)
• sliced jalapeno (optional)

1. Stir together sour cream and condensed soup.
2. Pour half of this in the bottom of a large casserole or 9x13-inch baking dish, spreading it evenly across the bottom.
3. Brown and cook through the ground beef with the onion and bell pepper; drain any fat.
4. Stir in taco seasoning, mushrooms and refried beans, mixing well.
5. Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish.
6. Top with remaining soup/cream mixture and sprinkle with the cheese.
7. Place a few sliced black olives or jalapeno slices on top of the cheese, if desired.
8. Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.

sour cream, cream of mushroom soup, lean ground beef, onion, red bell pepper, taco seasoning mix, mushroom, beans, flour tortillas, cheddar cheese, black olives

Taken from www.food.com/recipe/wet-burrito-casserole-77414 (may not work)