JUSTIN’S MEXI-HOT DISH

JUSTIN'S MEXI-HOT DISH
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from Terri’s kitchen
  • CourseMain Dish
JUSTIN'S MEXI-HOT DISH
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from Terri’s kitchen
  • CourseMain Dish
Ingredients
  • 2 lbs. ground beef
  • 1 cup chopped onion
  • 1 6 oz. can tomato paste
  • 1 10.5 oz. can cream of mushroom soup
  • * or a 12 oz. can of tomato paste/NO mushroom soup can also be used
  • 1 cup water
  • 1 packet taco seasoning mix
  • 12-16 flour tortillas depending on size- whole grain are good!
  • 1 16 oz. can refried beans
  • 1 10.5 oz can Fiesta Cheese or Cheddar Cheese soup
  • ½ can of milk
Instructions
  1. Brown meat with onion, drain.
  2. Stir in cream of mushroom soup, tomato paste, water and taco seasoning.
  3. Heat until bubbly and thickened. Set aside.
  4. Grease a 9X13 inch pyrex baking dish.
  5. Spread each tortilla with a spoon of beans. Add a scoop of seasoned meat.
  6. Roll them up and arrange in the baking dish.
  7. In a bowl, mix cheese soup with ½ can of milk – whisk until smooth.
  8. Pour soup evenly over the entire dish.
  9. Bake at 350 degrees for 30 minutes, until bubbly and getting brown around the edges.
  10. Serve with shredded lettuce, diced tomatoes, avocado, sour cream and salsa.
Terri's Notes

~ A family favorite for 20 years!
~ This is a hearty dish and easily serves more or less depending on how many tortillas you use.
For a crowd, I use the 16 tortillas, divide it into two dishes and use 2 cans of soup, so there’s plenty of cheese topping to keep it moist.
~ If you make and bake while the meat is hot, you can microwave this! If you make it ahead and ingredients are cold, bake for 1 hour, covered with foil the first ½ hour. Uncover and top with soup the last ½ hour.
~ Kids love to help prepare this dish!

Share this Recipe
Return to Terri's Recipe Index

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *