Smothered Wet Burrito

• 1 pound lean ground beef

• 1 onion, diced

• 1 packet taco seasoning

• 1 (4.5 ounce) can drained diced green chiles

• 1 (15 ounce) can refried beans

• 1 (8 ounce) can tomato sauce

• 1 (10 ounce) can mild red enchilada sauce

• 1 (15 ounce) can chili with no beans

• 6 flour burrito sized tortillas

• 2 cups shredded Mexican cheese

• Sour cream and scallions for topping
  

Preheat oven to 400.

In a large nonstick sauce pan brown beef with onion. Drain grease. Stir in taco seasoning, refried beans and green chiles. Once warmed and combined take off of heat.

Spray a 9x13 baker with cooking spray.

In a saucepan, combine the tomato sauce, no bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through.

Spread 1/6th of the beef bean mixture in the center of each 6 tortillas and sprinkle each with a couple tablespoons of cheese.

Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) making sure to overlap well so no filling can escape.

Repeat with the other 5 tortillas.

Place seam side down in the 9x13 baker.

Pour the entire saucepan of the sauce over the top of the burritos.

Top with the remaining cheese sprinkled over all evenly.

Bake in the preheated oven for 25 minutes until burritos are heated through and cheese is melted.

Broil for 2-3 minutes or until golden.

Top with sour cream and scallions, or your choice of toppings.