Recipe of the week

Wet Burritos

1 pint of sour cream

1 can cream of mushroom soup

1 lb. ground beef, ground turkey OR ground venison 

1 pkg. taco seasoning

1 can refried beans

1 pkg. soft flour tortillas (8 or 10 work well)

shredded cheddar cheese

Mix sour cream and mushroom soup. Set aside. Brown ground meat (drain if necessary) and add taco seasoning. Stir in refried beans. 

Spread 1/2 of sour cream mixture in bottom of 9 x 13 in. baking pan. Place a spoonful of the meat mixture on each of the flour tortillas. Spread in a strip down the center of the tortilla and then roll up the tortilla. Place rolled tortillas on the sour cream mixture. Top with remaining sour cream. Sprinkle about 1/2 c. of shredded cheese over everything.

Bake at 350˚ for about 30 minutes. The sour cream mixture will be bubbly around the edges and the cheese will be melted. 

Serve with shredded lettuce, chopped tomatoes, ranch dressing and chips and salsa. 

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This is a great "make ahead" dish. I've already made it on Saturday so it's ready for Sunday-evening-after-church guests!