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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

Nutrition Info

1135.7 calories carbohydrate: 91.2 g cholesterol: 158.5 mg fat: 62.7 g fiber: 10.9 g protein: 51.4 g saturatedFat: 31.4 g servingSize: - sodium: 2692.1 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-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, bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and 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.

4 servings

Yummy. My kids love them.