Wet Burrito Casserole Recipe

Name: Wet Burrito Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. sour cream; 1 can cream of mushroom soup; 1 lb. hamburger; 1 medium onion, chopped; 1 pkg. taco seasoning; 1 small can mushrooms; 1 pkg. large soft taco shells; 4 c. shredded cheese; 1 small can refried beans or red kidney beans; green pepper (optional)

Servings: persons

1 1/2 c. sour cream
1 can cream of mushroom soup
1 lb. hamburger
1 medium onion, chopped
1 pkg. taco seasoning
1 small can mushrooms
1 pkg. large soft taco shells
4 c. shredded cheese
1 small can refried beans or red kidney beans
green pepper (optional)

1
Mix sour cream and soup.
2
Put 1/2 of mixture in bottom of 9 x 13-inch pan.
3
Brown hamburger, onion and green pepper.
4
Add mushrooms, seasoning and beans just to heat.
5
Put hamburger mixture in taco shells.
6
Place in pan on top of sour cream mixture.
7
Top with remaining sour cream mixture, then cheese. Bake at 350u00b0 for 30 minutes.

1376

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. sour cream, 1 can cream of mushroom soup, 1 lb. hamburger, 1 medium onion, chopped, and more.

Yes, Wet Burrito Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wet Burrito Casserole

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