1can (10.75 ounces) condensed cream of mushroom soup
8ouncessour cream
½cupsalsa, optional
1 ½cupsshredded sharp Cheddar cheese
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, cook the ground beef and onion until the beef is completely browned, for about 7 to 10 minutes. Remove any excess grease from the skillet.
Add the refried beans, 1 cup of Cheddar cheese, and taco seasoning to the drained ground beef mixture, and stir well.
Place a spoonful of the ground beef mixture down the center of each tortilla. Roll the tortillas around the beef filling.
In a bowl, combine the cream of mushroom soup, sour cream, and salsa, and stir until well mixed.
Spread approximately half of the cream of mushroom soup mixture onto the bottom of a 9x13-inch baking dish.
Arrange the rolled tortillas in a single layer in the baking dish, with the seam side facing down.
Pour the remaining cream of mushroom soup mixture over the tortillas.
Sprinkle 1 1/2 cups of Cheddar cheese on top.
Bake in the preheated oven until the cheese is bubbly and melted, for about 30 to 35 minutes.
For a casserole version, spread half of the cream mixture onto the bottom of a 9x13-inch casserole dish. Tear half of the tortillas into pieces and spread them over the sour cream mixture. Add half of the meat mixture