Posting my wife’s secret family recipes… don’t tell aunt Kim 🤫
These enchilada burritos are made with ground beef, Rotel, Colby Jack cheese, and topped with a creamy mushroom sauce before baking.
Preheat oven to 400°F.
In a pan on medium heat, brown ground beef, chopped onion, and taco seasoning. Use paper towels to drain excess grease. Mix in one can of Rotel and stir often until thickened, then turn off the heat.
Add the beef mixture to tortillas and top with Colby Jack cheese to your liking. Roll into burritos and place in a lightly greased 9x13 baking pan.
In a separate bowl, mix the can of cream of mushroom soup with 1/3 of that can full of water. Pour this mixture over the burritos, then top with additional Colby Jack cheese.
Bake for 30-35 minutes, then broil for 2-3 minutes or until the cheese is golden brown as you like.
