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Creamy Burrito Casserole

Source of Recipe

Turbo Cooker yahoo Site


List of Ingredients


1 lb. ground beef or ground turkey
1/2 med. yellow onion -- chopped (Or 1 tbl dried onion flakes)
1 pkg. taco seasoning (Reserve 1 Tsp if you do not have SW
Seasoning)
Enough Fat Free flour tortillas
1 can refried beans
2 cups shredded taco or Cheddar cheese--Reduced Cal.
1 can 98% Fat Free cream of mushroom soup
4 oz. Fat Free sour cream
1tbl. Southwest Seasonings from Penzey's
1/4 C Milk--or more if you like sauce
A few slices of Velveeta reserved for topping.
Garnish with black olives, avacado (guacamole), and salsa


Brown hamburger and onion; drain. Add taco seasoning and stir in refried
beans. Warm tortillas on Steamer rack during last few minutes of browning
the meat. I am not listing times for this as every stove is different and I
use no water. It takes me about 10 minutes on medium, valve closed, from
start to finish.

Scoop out of TC base and place in a bowl. Turn heat off from base and wipe
clean.

Place southwest seasonings, (Or extra taco seasonings), milk, soup and sour
cream in bowl and mix. Place 1/3 of soup mixture in cold base. Fill
tortillas with meat mixture and roll up burrito/enchilada style to the size
you like. Place seam side down--as many as you can fit in. Top with more
soup mixture and cheese. Cut a few slices of Velveeta and scatter around.
Place lid on and heat until bubbly and cheese is melted. 10 minutes, Valve
Closed-Medium to Med Low heat. Add Garnishes.

This should make two (or more) TC's full, so assemble the leftovers to freeze
and use at a later time if you do not have a big family. Use all the sauce
and just freeze the filling rolled in tortillas. Make new sauce on serving
day after thawing. Freezes well. Serve on plate with Salsa for dipping and
tortilla chips for scooping the cheese. These seem to swell as they cook and
are very filling.



Recipe