Wet Burritos - Almost like Liberty Lanes...

Makes 5-6, depending on how much filling you put in each tortilla

Here is what we did...
1 lb. ground beef
1/2 cup diced onion
1 clove garlic, minced
1 4.5 oz. can of green chilies, drained
1/2 tsp. cumin
1/8 tsp. pepper
1 16 oz. can fat-free refried beans
1 10.75 oz. can condensed tomato soup
1 10 oz. can mild enchilada sauce plus...
1 oz. can mild enchilada sauce (large)
6 12" burrito size flour tortillas
shredded lettuce, shredded cheese, diced tomatoes, diced onions, sour cream and tortilla chips for garnish

1. Brown ground beef in a skillet over medium-high heat. Cook and stir until evernly browned, then add onion and garlic and cook until translucent. Drain grease and season with chilies, cumin and pepper. Add refriend beans, stirring until combined. Turn off heat, but keep warm.
2. In a medium saucepan, heat condensed and tomato soup and enchilada sauce. Turn off heat, but keep warm.
3. Place a warmed tortilla on a plate, spoon a generous 1/2 cup of filling in the center of the tortilla. Top with lettuce tomato and onion to your liking and a drizzle of the sauce. Fold and place seam side down. Top with sauce and shredded cheese. Repeat with remaining tortillas. Bake at 350 for 30-40 minutes or until cheese is melted and sauce is bubbling. Top with more lettuce, tomatoes, onions, sour cream and chips.