I'm always on the look-out for new Mexican-style recipes since Heath loves them so much, and this particular one was pretty good. I found it over at Campbell's Kitchen, and it's super easy to make. I think I liked it more than Heath though. While he ate THREE of them, he said they had a strange taste to them...hmmmmm. Well, he must not have minded it too much for him to put down so many! The Bean and Bacon soup really gives this a good flavor. When they came out of the oven, I added sour cream to my individual burrito...good stuff! The original recipe doesn't call for any oven time, but I wanted to have my burrito wrappers warmed up, so I just filled them, put them in a baking dish, and baked them for about 10 minutes...just to evenly warm everything. Of course, you can skip this step if you're short on time. The link below has the original recipe.
'Beef & Bean Burritos'
Source: Adapted Campbell's Kitchen
1 pound ground beef
1 can (11 1/2 ounces) Campbell's Condensed Bean with Bacon Soup
1 cup Pace Picante Sauce
8 flour tortillas (8-inch), warmed
Shredded Cheddar cheese
Sour cream (optional)
Heat oven to 350. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling. Spoon about 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 x 9 inch baking dish. Bake uncovered for 10-15 minutes.
Top with the cheese, additional picante sauce and sour cream, if desired.