3 (10 3/4 oz.) cans cream of chicken or Cheddar cheese soup
2 soup cans water
1 (16 oz.) can refried beans
2 to 3 T. ground cumin
1 (8 to12-count) pkg. large flour tortillas
1 lb. ground beef
1 (1.25 oz.) pkg. taco or enchilada seasoning
1 medium onion, chopped
1 tomato, diced
1 red or green bell pepper, diced (optional)
shredded lettuce
diced green chilies
diced black olives
grated Cheddar cheese
Combine the soup, water and cumin together in a large saucepan and bring to a boil; add the refried
beans and reduce to a simmer. Continue to simmer until ready to pour on top of the tortillas. Brown the ground
beef; add the taco or enchilada seasoning as directed on the package. Place an equal portion of the ground beef
mixture on each tortilla. Divide the onion, tomato, bell pepper, lettuce, green chiles and olives amongst the tortillas.
Fold the filled tortillas burrito-style and place in a 9 x 13-inch baking dish (you may need more than one
baking dish). Pour the bean mixture over the tortillas and top with the grated cheese. Bake at 400 degrees until
the cheese bubbles.