Creamy burrito casserole.

1 pound Ground Beef
½ whole Onion, Chopped
1 envelope (1 Oz. Size) Taco Seasoning
16 ounces, Can Refried Beans
⅓ cups Sour Cream
10 ounces, Canned Cream Of Mushroom Soup
6 whole Wheat Tortillas
3 cups Shredded Taco Cheese
½ cups Taco Sauce
Lettuce, Sour Cream, Tomatoes

-Preheat oven to 350 F.

-In a skillet over medium heat, brown meat with onions. When meat is browned and onions softened, drain off the grease. Add taco seasoning and water (use the amount of water recommended on the package directions). Stir in one can of refried beans, heat everything through then set aside.

-In a small bowl, mix sour cream and cream of mushroom soup.

-In the bottom of a 2 quart casserole dish, spread 1/2 cup of the sour cream mixture. Tear up 3 whole wheat tortillas and cover the sour cream layer. Layer half of the meat on top of this, spreading to cover the surface. Add a layer of cheese and a drizzle of taco sauce over it all.

-Layer 3 more torn tortillas. Then top them with the remaining sour cream, meat mixture, taco sauce and cheese.

-Bake uncovered at 350 F for 20 minutes until hot and cheese is melted. Garnish with lettuce, tomatoes and sour cream.