Creamy Burrito Casserole

Creamy Burrito Casserole

2 Lb ground beef
1 cup onion, 1/4 c for Salli & no onions for Heather!
1 packet taco season (or more if you want)
1/2 cup water
16 ounces refried beans
10-12 burrito sized flour tortillas
2 cups cheddar cheese, shredded
1 can cream of chicken soup
8 ounces sour cream
Optional garnishes: chopped green onions, sour cream, chopped tomatoes,olives, salsa, guacamole

Directions:Preheat oven to 350˚. Spray 9x13 casserole dish w/cooking spray.
brown ground beef & onions; drain. Add water and refried beans.
Mix soup with sour cream in a separate bowl.
Put meat/bean mixture into tortillas, top with a little cheese (you need to save some cheese for the top.) Wrap like a burrito, and place seam side down in casserole dish.
Put the sour cream mixture on top of the burritos.
Sprinkle cheese over top and bake, uncovered, at 350˚ for 20-30 minutes.
Garnish with optional toppings.
NOTE: This casserole is delicious and freezes well. If you want to freeze, freeze before baking.