Spicy Whiskey BBQ Burgers

Prep Time: 15 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 6

Ingredients
2 pounds Ground Meat (beef, Bison, Turkey)
Salt And Pepper
4 Tablespoons Butter
1 whole Large Onion, Diced
1/2 cup Whiskey
1 cup Barbecue Sauce
1/4 cup Jarred Jalapeno Slices (more To Taste)
12 whole Slider Buns Or Dinner Rolls, Split

Preparation Instructions:
Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce.

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun.

The Freezer Chick version: We make the patties in full size, freezer them in ziplock bags. Make sauce and freezer in a separate bag. Grill patties, heat sauce on the stove. Top on burgers before serving.

Recipe Courtesy of the Pioneer Woman!

tex-mex beef enchiladas

Serves 4 | Prep time: 1 hour| Total time: 1 hour 20 minutes

This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.

2 T. olive oil
1/4 cup flour (spooned and leveled)
1 can chicken broth (14.5 ounce)
1 1/2 T. chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
salt & pepper
8 corn tortillas, 6 inch (I used whole wheat)
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro (need on serving day)

Make sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

Make filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

Preheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below left.) Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up.

Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about

15 minutes. Let cool 10 minutes; serve.

If baking right away: Spoon ¼ cup sauce in the bottom of baking dish; pour the rest over the enchiladas.

source: http://www.pbs.org/everydayfood/recipes/Tex-Mex_Beef_Enchiladas.html

 

Notes: I doubled the recipe except the sauce because it makes 3 cups of sauce! With larger whole wheat tortillas, I came out with 10 tortillas for each entree. This sauce tastes very authentic like what you would get in a restaurant. Not really like the canned enchilada sauce from the store.

Spinach stuffed Flank Steak

Martha Stewart's Spinach-Stuffed Flank Steak Recipe
This version combine asiago, Parmesan, and Romano with spinach and balsamic vinegar to make a savory and delicious stuffing.
by KathyP53
45 min | 35 min prep

SERVES 4

2 (10 ounce) packages frozen leaf spinach, thawed
1/4 cup fresh parsley, chopped
1/4 cup grated asiago cheese
2 tablespoons capers, rinsed and drained
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon red pepper flakes
coarse salt & freshly ground black pepper
1 (1 lb) flank steak
1 teaspoon olive oil

Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.

In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.

Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.

Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.

Share your experience with others, and post your comments on the recipe. Type 234889 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Ravioli Soup

1 Pound Ground Beef
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 tsp onion salt
2 tsp minced garlic (2 cloves)
1 tbsp olive oil
1 1/2 cups finely chopped onion
1 28-ounce can Italian-style or plain crushed tomatoes in puree
1 6-ounce can tomato paste
1 14.5 ounce can beef broth
1 cup water
1/2 tsp sugar
1/2 tsp dried basil leave
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 cup chopped fresh parsley
1 12-ounce package plain ravioli without sauce (for serving day)
Grated Parmesan Cheese (for serving day)

Brown the ground beef in a large pot; combine remaining ingredients except frozen ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Cool, put in container and freezer.

On serving day: Thaw soup base and put in a large pot. Bring to a boil; reduce heat. Simmer uncovered for about 30 minutes, stirring occasionally. (the soup is thick and you may want to add water or beef broth to make it soupier).

Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese.

Makes 6 servings

From Wilson & Lagerborg’s Once-A-Month Cooking

Spinach stuffed flank steak

Ingredients
2 (10 ounce) packages frozen leaf spinach, thawed
1/4 cup fresh parsley, chopped
1/4 cup grated asiago cheese
2 tablespoons capers, rinsed and drained
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon red pepper flakes
coarse salt & freshly ground black pepper
1 (1 lb) flank steak
1 teaspoon olive oil
Directions
1Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
2In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.
3Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.

Flash freeze at this point.
To cook:
Thaw. Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.

Barbecue Joe Casserole

2 cups low-fat biscuit mix (I use bisquick)
2/3 cup low-fat buttermilk
1/2 cup nonfat egg substitute (I use 2 eggs)
1 pound ground beef, cooked and drained of excess fat
1 1-ounce package of dry onion soup mix
1 cup marinara sauce (spaghetti sauce)
1 cup barbecue sauce
1 cup grated chess blend (Cheddar, Monterey Jack and mozzarella)

Spray 9x13 pan with non-stick cooking spray.

Combine biscuit mix, milk and eggs, stir together until a soft ball forms. Press the dough into the bottom and up the sides of the pan.

Combine the ground beef, onion soup mix, marinara and barbecue sauce, stir until thoroughly incorporated. Spread the mixture evenly over the dough in the pan. Sprinkle with the cheese.

FREEZER CHICKS COOKING INSTRUCTIONS: Thaw. Bake at 375 degrees for approximately 45 minutes, until the cheese is melted and bubbly.

Party Time Mini Cheeseburgers

From Simple & Delicious
Kids and adults alike will love the taste of these moist and mouth-watering mini burgers from our Test Kitchen. Juiced up with pickle relish and topped with cheese slices in pumpkin shapes, these “sliders” will disappear in no time flat! Be sure to make plenty.
SERVINGS 10

INGREDIENTS
1 egg, beaten
2 tablespoons dill pickle relish
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/4 cup quick-cooking oats
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
3 slices process American cheese
10 dinner rolls, split

DIRECTIONS
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 10 patties. Broil 3-4 in. from the heat for 4-6 minutes on each side or until meat is no longer pink.
Meanwhile, using a 1-in. pumpkin-shaped cookie cutter, cut out 10 pumpkin shapes from cheese slices. Immediately place on burgers; serve on rolls. Yield: 10 servings.

Beef-Stuffed Potatoes

From Taste of Home

INGREDIENTS
6 medium baking potatoes
1 pound ground beef
2 tablespoons chopped onion
1/3 cup sour cream
1 can (4 ounces) chopped green chilies
3 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
3/4 cup shredded cheddar cheese

DIRECTIONS
1. Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain.
2. Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chilies, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells.
3. Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through. Yield: 6 servings.

Marlboro Man's Fave Sandwich

Blessings to the Pioneer Woman!

Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rollsButter,
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.

Instructions to FreezerChicks: Meat will be cooked, thaw & serve on toasted rolls, gently reheat in microwave or pan until warm.

Pecan Stuffed Burgers

Pecan Burger
Recipe courtesy Paula Deen

1 1/2 pounds ground beef
6 slices bacon
6 tablespoons chopped pecans
3 tablespoons chopped parsley
2 tablespoons onion, grated
4 tablespoons butter, softened

Preheat broiler or grill. Divide ground beef into 12 flat patties. Partially saute bacon - the fat should start rendering, but it shouldn't be crispy. Drain bacon. Mix pecans, parsley, onion, and butter together. Spread mixture on 6 of the patties. Top with remaining 6 patties and seal the edges with the partially sauteed bacon and secure with a wooden toothpick. Broil or grill 10 to 15 minutes, or until cooked to desired doneness, turning once.

Instructions for FreezerChicks: Thaw & broil or grill, the bacon will be partially cooked as the recipe recommends.

Freeze Ahead Steak Fajitas

Recipezaar Recipe #51115

25 min | 15 min prep | 6 fajitas
1 lb sirloin steaks
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon dried oregano
2 cloves garlic, crushed
6 flour tortillas
1 package mixed vegetables, frozen (fajita blend)
1/2 cup salsa
1 avocado, cut into cubes
1 tomato, cut into cubes
fresh cilantro

Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.
Freeze.
To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.
To prepare: Thaw steak in marinade.
Remove steak and pan-sear in hot pan.
Cook until medium rare; remove from pan.
In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.
While vegetables are cooking, slice meat into thin slices against the grain.
Add to cooked vegetables.
Add salsa to meat and vegetables; heat through.
To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.

Freezer Chicks instructions: Each of you has a kit for 9 fajitas (1.5 lbs. meat). The meat is presliced so you'll need to adapt the recipe a little--cook for a shorter time. The kits include tortillas and cheese.

Southwest Pasta Bake

From Light & Tasty

INGREDIENTS
8 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese, cubed
1/2 cup fat-free milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 pound lean ground beef
2 garlic cloves, minced
1 jar (16 ounces) picante sauce
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sliced green onions

DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside. In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture. In a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutrition Facts: Nutritional Analysis: 1 serving equals 333 calories, 10 g fat (4 g saturated fat), 41 mg cholesterol, 996 mg sodium, 38 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch

Mexican Meatloaf

Serves 4-6

2 pounds ground beef
2 cups crushed corn or tortilla chips
1 cup shredded Cheddar cheese
2/3 cup salsa
2 eggs, beaten
4 tablespoons taco seasoning

Combine all ingredients in large bowl; mix well.
Shape meat mixture into loaf and place in slow cooker. Cover; cook on LOW 8-10 hours.

Tip: For a glaze, mix together 1/2 cup ketchup, 2 tablespoons brown sugar and 1 teaspoon dry mustard. Spread over meatloaf. Cover; cook on HIGH 15 minutes.

Freezer modifications: After cooking cool and freeze. To serve, thaw in refrigerator and reheat for 30 minutes in 350 degree oven. Or, from frozen, reheat in 350 degree oven for 90 minutes.

Source: Rival CrockPot Slow Cooker Recipes

Mexican Manicotti

Serves/Makes: 6 | Difficulty Level: 3 | Ready In: > 5 hrs

Ingredients:
1 pound lean ground beef
1 can (16 oz) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoon dried oregano
1 package manicotti shells 8 oz
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican style cheese
1/4 cup sliced green onions
sliced ripe olives (optional)

In a bowl combine the UNCOOKED beef, beans, chili powder, & oregano. Spoon into UNCOOKED manicotti shells, arrange in a greased 13"X9"X2" baking dish. Combine water & picante sauce, pour over shells. cover & refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover & bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top, sprinkle with cheese, onion & olives if desired. Bake 5-10 minutes longer or until cheese is melted.

Modify for freezer: After assembling, freeze. Thaw completely in refrigerator before baking.

From http://www.cdkitchen.com

Simple Sailsbury Steak

1 can of mushroom soup
1 pound of ground beef
1/3 cup dry bread crumbs
1 egg beaten
1/4 cup finely chopped onion
1 1/2 cups sliced fresh mushrooms

In a bowl, mix together 1/4 cup of the soup, beef, bread crumbs, egg, and onion. Shape firmly into 6 patties. (If you are using raw meat, you can freeze it now and brown the mushrooms and freeze them too, or you can freeze everything after cooking)

In a skillet over medium heat, cook patties, a few at a time, until browned on both sides, spoon off fat, set aside.

Stir in remaining soup and mushrooms, return the patties to the skillet, reduce heat to low, cover and simmer 20 minutes or until done, turning patties occasionally.

Allow to cool and place patties and sauce into freezer bag. Lay flat to freeze.

To COOK: Allow to thaw. Reheat and eat!

SOURCE: www.christysclipart.com

Magnificent Casserole Recipe

Ingredients
2 pounds Lean Ground Beef
8 ounces Cream Cheese
1 tablespoon Green Pepper -- minced
1/2 cup Sour Cream
1/2 cup Swiss Cheese -- grated
8 ounces Egg Noodles -- (package)
1 pound Cottage Cheese
1/3 cup Green Onion -- chopped
2 cups Tomato Sauce

Directions
1.In a large pan, cook noodles in boiling, salted water until tender. Drain & set aside.
2. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside.
3. Brown ground beef & drain any fat. Add tomato sauce to ground beef.
4. Grease 9 x 13 inch cake pan or casserole dish, and arrange the following layers: Noodles, cheese mixture, meat mixture - then repeat. Top with grated Swiss cheese.
5. Bake at 375 degrees F for 30 minutes.

Note: If you will be freezing this casserole for later use, you may want to reduce or omit the amount of green pepper and onion which are used, as they have a tendency to get stronger over a long period of time.

Recipe from Group Recipes.

Grandma's Secret

This recipe is known in the freezer world as the ''Crowd Pleaser Casserole" or "Feed the Crowd Casserole" but as you know us - we've changed the name and kicked it up a notch!

The name was changed in honor of Janet's grandmother who introduced her to freezer cooking at a young age. Grandma always had this casserole ready to go for when someone came over. After Janet was married, she asked her Grandma about it and learned the art of the freezer!

Here is her scrapbook page capturing this memory:


Click the image to read the story in her own words.

On to the recipe:
1 1/2 lb ground beef
1 c chopped onions
12 oz frozen corn
1 can cream of mushroom soup
1 can cream of celery soup
2 c macaroni noodles
1 c cheddar cheese

Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Brown beef with onions set aside. In 9x13 aluminum freezer pan, mix ingredients except cheese. Season casserole with parsley, celery salt, season all and pepper to taste. Sprinkle cheese on top. Cover with foil and freeze!

To cook: Thaw and cook covered until bubbly at 350.

Marinated Steak with Blue Cheese Butter

4 1- inch thick boneless ribeye steaks
1/4 cup apple cider vinegar
1/4 cup honey
2 tablespoons soy sauce
1 TB dijon mustard
1 tsp salt
1/8 tsp white pepper
1/4 cup butter, softened
1/4 cup crumbled blue cheese
1 Tbsp heavy cream

Place steak in a zipper lock bag. In a small bowl, combine vinegar, honey, soy sauce, mustard, salt, and pepper and mix to blend. Pour equal amounts in each bag over steaks and seal bags.In a small bowl, combine butter, cheese, and cream and blend well. Divide into four portions and place in four small ziplock bags.Attach to bags with steaks, seal, label, and freeze.To thaw and cook: Thaw overnight in fridge. Prepare and preheat grill. Grill thawed steaks 4-5 min. per side, When steaks are cooked, place on serving plate and top each with the blue cheese butter. Cover steaks and let stand 5-6 min. before serving.Serves 4-6.

Source: Missouri Gourmet Girls @ http://mogourmetgirls.blogspot.com/2007/10/marinated-steak-with-blue-cheese-butter.html

Beef and Broccoli Calzone

1 lb. Ground beef, browned until crumbly and drained
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 c. shredded mozzarella cheese
½ c. chopped onion
¾ c. sour cream
¼ tsp. Salt
¼ tsp. Garlic powder
½ tsp. Italian seasoning
1 loaf frozen bread dough, thawed

To FREEZE: Combine ground beef with other ingredients (except bread dough) in a bowl. Roll our bread dough to a 9”x13” rectangle. Spoon filling onto one side of the dough, leaving a border of dough on three sides. Fold over bare side of dough and pinch ends together. Spray lightly with cooking spray and wrap in plastic wrap. Wrap again in tin foil and freeze.

To COOK: Thaw overnight in refrigerator. Unwrap calzone and place on cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow to rise, but not double. Cook 20-30 minutes in a 350 degree oven until golden. Slice and serve.

Source:http://www.christysclipart.com

Creamy Burrito Casserole

This one is a freezer cook's classic. It is a standby in our group. But we don't follow the instructions. We like the flexibility of just having the burritios without the creamy! So, we just freeze the burritos and add the sauce only if we want to before cooking.

Creamy Burrito Casserole

2 Lb ground beef
1 cup onion
1 packet taco season (or more if you want it)
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. Cook ground beef, onions and peppers until done; 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 remaining sour cream mixture on top of the burritos. Sprinkle cheese over top and bake, uncovered, at 350* for 20-30 minutes After cooking, garnish with optional toppings as desired NOTE: This casserole is delicious and freezes well. If you want to freeze, freeze before baking.