Wet Burrito

• 8 burrito size flour tortillas

• 1 lb lean ground beef 90/10

• 3/4 c chopped onion

• 1 tb minced garlic

• 3/8 t salt

• 1/8 t black pepper

• 1 t cumin

• 1/4 t chili powder

• 3/4 t oregano

• 16 oz refried beans

• 1 can original Rotel diced tomatoes with green chiles, drained

• 16 oz red enchilada sauce

• 1 can Hormel chili no beans

• 1 cup Mexican seasoned shredded cheese

• Chopped lettuce, chopped tomato, chopped green onion and reduced fat sour cream for topping

Preheat oven to 350

In a large nonstick sauce pan brown ground beef with chopped onion. Last minute or so of cooking add minced garlic. Drain grease.

Season with cumin, salt, pepper, oregano and chili powder. Stir in refried beans and drained Rotel. Remove from heat and transfer to a bowl.

Over low heat and in same saucepan stir together enchilada sauce with the Hormel chili no beans.

Pour enough to cover bottom of a 9x18 baker.

Each tortilla gets slightly less than 3/4 cup beef filling. Roll up and place seam side down in baker.

Once you have 8 burritos made cover them all with the enchilada/chili sauce. Sprinkle cheese across them all.

Bake uncovered 30 minutes.

Top with sour cream and toppings.