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Smothered Beef and Bean Burritos

1 can (10.75 oz.) condensed cream of mushroom soup
1 can (10 oz.) condensed Cheddar cheese soup
1/2cup sour cream
1 Tbsp. olive oil
1 lb. lean ground beef
1onion, diced
3/4cup water
10 soft tortillas
1 pkg. (1.25 oz.) taco seasoning mix
1/2 cup taco sauce
1cup refried beans
2 Tbsp. chopped fresh cilantro
1/4 cup diced tomato

Preheat oven to 350°F. Lightly coat 13 x 9-inch baking dish with nonstick cooking spray. Combine soups and sour cream in small bowl; set aside. Heat oil in skillet over medium-high heat. Add beef and onion. Cook and stir 5 minutes or until beef is no longer pink. Drain and discard fat. Add water and seasoning mix from kit. Cook and stir 3 minutes. Stir in refried beans. Wrap tortillas with clean, lightly moistened cloth or paper towels. Microwave on high (100% power) 1 minute, until hot and pliable. Divide beef mixture evenly among tortillas. Fold ends of tortilla to middle, then roll tightly around mixture. Place in baking dish, seam side down. Repeat with remaining tortillas.

Spread soup mixture evenly over tortillas. Bake 22 to 25 minutes or until heated through. Garnish with taco sauce, cilantro, and tomatoes. Makes 10 burritos.

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