I made this, Justin died, and then I made it again. It's one of those recipes that belong in my recipe book. It's simple and delicious comfort food. And I'm betting you have most of these ingredients in your pantry.1 lb ground beef (I use ground turkey...I dare you to try it - it's delicious in this recipe)
1/2 onion, diced
1 (1.25 oz) package taco seasoning
6 flour tortillas
1 (16oz) can refried beans
2-3 cups shredded sharp cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Preheat oven to 350 degrees. In a large skillet brown meat with onion. Drain. Add taco seasoning and refried beans. In a separate bowl combine mushroom soup and sour cream.
Spread half the sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and place them in an even layer of the sour cream mixture. Put half of the meat mixture over top of the tortillas. Top with half of the cheese. Repeat layers one more time.
Put in oven and bake, uncovered, for 20-30 minutes. Enjoy!!
* From Blog Chef
1/2 onion, diced
1 (1.25 oz) package taco seasoning
6 flour tortillas
1 (16oz) can refried beans
2-3 cups shredded sharp cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Preheat oven to 350 degrees. In a large skillet brown meat with onion. Drain. Add taco seasoning and refried beans. In a separate bowl combine mushroom soup and sour cream.
Spread half the sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and place them in an even layer of the sour cream mixture. Put half of the meat mixture over top of the tortillas. Top with half of the cheese. Repeat layers one more time.
Put in oven and bake, uncovered, for 20-30 minutes. Enjoy!!
* From Blog Chef
Looks so easy!
ReplyDeleteFound you via Pinterest. This was wonderful comfort food. Thanks!
ReplyDeleteI wonder how this would be in the crock pot?
ReplyDeleteGreat recipe, we tried it tonight. Next time we are going use Mexican rice instead of flour tortillas though.
ReplyDeleteThat sounds good!
DeleteWhat size casserole dish? 9x13? 7x11?
DeleteOmg and i'm not kidding..Justin DIED???!!!
DeleteI’m also wondering about that!
DeleteWorking on it now. It doesn't say what size pan to use... so going went with 9X13. I will double it next time... if it comes out as good as I think it will.
ReplyDeleteMade this for dinner tonight!! It was to die!! Soooo good! Thanks!
ReplyDeleteDoes this freeze well? sounds sooo good!! I"m definitely trying it.
ReplyDeleteI wouldn’t’ because of the sour cream. Would make it the night before, refrigerate and cook when I get home the next day.
DeleteActually, since you are mixing the sour cream with the cream of mushroom, it might just freeze well. You could mix some up and test it to be sure, but I think you would be fine.
DeleteCan you use something other than mushroom soup. Not a fan of mushrooms but want to try recipe.
ReplyDeletecream of celery? look at all the other "cream of ___".
DeleteCream of Onion. Amazing what it does for everything that icky cream of mushroom, cream of chicken or cream of celery soups can't do.
DeleteThe pieces of mushroom soup are so small you won't even taste them.
Deletebut it still has a mushroom taste. Go for cream of onion if it's available in your area
DeleteI made it with Fiesta Nacho Cheese soup and it was really good!
DeleteYou also did not say what temp for the oven....350??
DeleteCream of onion soup
DeleteWas made and given to us by my mom. I was shocked it had cream of mushroom soup in it. Cant tell at all! SO YUM!!
DeleteWho's Justin? So sorry for your loss. I'm gonna try the casserole.
DeleteI used cream of Chile poblano .
DeleteCream of Mushroom soup is strong....if you don't like mushrooms like me! I substitute Cream of Celery or Cream of Asparagus. Maybe add a little beef flavoring. I use Better Than Bouillon brand bouillon. Its a paste. So much better than the granules.
DeleteThis sounds so easy (what I'm looking for) and delicious (what my bunch loves). And I have a few jars of homemade refried beans already in the freezer. This one's showing up on our table soon. Thanks for sharing!
ReplyDeleteCan I prep this the night before and then stick it in the oven the next day, or will that mess up the tortillas?
ReplyDeleteJust put this in the oven, thanks for the great recipe!!
ReplyDeleteI am making this tonight however it is very high in points. So probably won't make it again. Too many points.
ReplyDeleteSo why did you make it if you knew it was so high in points?
DeleteSo three ‘halves’ of mixture? Please clarify. Thank you!
ReplyDeleteContinue to layer items.
DeleteIs this keto friendly?
ReplyDeleteNo because of the flour tortillas, refried beans and cream of mushroom soup BUT it could be redone as one.
DeleteI am not understanding your reply. I see that you must be French and that is why....translation problems.
ReplyDeleteWhat size pan? And what do you mean it tastes like mushrooms?
ReplyDeleteHow many would this serve? I have a group of
ReplyDelete16 so not sure how many recipes to make. Don know what size your pan was. Thanks
Great recipe! This Texas girl had to "add to" w/ chopped red bell peppers & used Cream of Poblano soup in lieu of the mushroom. May add a can of chopped green chiles as well! I doubled for 9x13 and used 1lb each ground beef & turkey. Thanks for posting!
ReplyDeleteI haven't made this yet but I would like to know the size of the flour tortilla you are using. I like to buy the large ones. 8" or 10" ???
ReplyDeleteSounds great.Cant wait to try it with the cream of onion soup.!!
ReplyDeleteWant to see more recipes
ReplyDeleteIt's a cold, rainy day here, so I'm going to check the freezer for beef or turkey. I think I have everything else. It sounds like a perfect meal for a day like this.
ReplyDeleteI freeze milk, sour cream, all sorts of dairy and they are fine. If you are still hesitant, freeze small portions of sour cream in an ice cube tray then stir in one or two when dish is warm...................But I agree with the others, since it is mixed with the soup it should freeze well...
ReplyDeletehi..i was just wondering if the shells get soggy with all that deliciousness on top of them???
ReplyDeleteNot a fan of refried beans. Csn I leave them out?
ReplyDeleteSounds delish! We are on a low carb kick right now so may try this tonight but with mexican style cauliflower rice as one of the layers instead of tortillas or real rice. Will see how it comes out!
ReplyDeleteOk who is Justin?
ReplyDeleteWhere can I find Mexican style cauliflower?
ReplyDeleteIt's a wonder anyone gets anything made at all -- try your substitutions people - go for it
ReplyDeleteWhover Justin is, she was simply juat saying he really, really liked the food!!!! He didn't actaully die-die.
ReplyDeleteI just made this and it was fantastic! I changed it up just a tad, due to not having the exact ingredients on hand. I used black bean refried beans and added some frozen corn, just because. I layered the ingredients into two different pans since I'm cooking for two people and froze one without the cheese. I will add it when I bake it another time. Or I may gift it to someone who needs a meal.
ReplyDeleteWould adding a can of Rotel tomatoes make it too soupy?
ReplyDeleteI just made this and used corn taco shells because I couldn't find the recipe that I got it for. I added cumin and cilantro and it's absolutely delicious!!! Thank you for this recipe, we loved it!!
ReplyDeleteI just made this and used corn taco shells because I couldn't find the recipe that I got it for. I added cumin and cilantro and it's absolutely delicious!!! Thank you for this recipe, we loved it!!
ReplyDeleteJust made this for my husband and I, and let me tell you it was so good! We were literally fighting over the last spoonful!! So simply and so easy! I used the ground turkey it was fabulous!!! Thanks for posting it!
ReplyDeleteMy cousin showed me basically this same recipe except instead of sour cream mixed with the soup we use Rotel, And layer like lasagna instead of tearing up the tortillas. Mmmmmm yummo!!!!
ReplyDelete