Baked Beef and Rice Burritos

In a large pan, brown ground beef over medium heat. Drain.

Stir in taco seasoning and water. Bring to a boil. Reduce heat, simmer uncovered for 5–10 minutes until liquid is mostly evaporated.

Remove from heat. Stir in rice, refried beans, black olives, and 1 cup cheddar cheese.

Spread about 1/3 cup of the beef mixture into each flour tortilla. Roll up tortilla and place seam side down between two greased 9×13 inch baking pans.

In a mixing bowl, stir salsa, cream of chicken soup, and sour cream. Pour mixture over the top of the pans of burritos. Sprinkle the tops of the burritos with the remaining cheese.

If cooking just one pan, place in a preheated oven set at 350°F. Bake covered for 30 minutes. Then uncover and back for another 5–10 minutes or until cheese is melted.

To freeze the remaining pan, cover with aluminum foil.

Baked Beef and Rice Burritos
(Date)

• Thaw overnight in the fridge
• Bake covered at 350°F for 30 minutes
• Uncover and bake for another 5–10 minutes

Place prepared baking pan in the freezer for a meal at a later time.