This caught my eye, though I haven't made it yet. I've made burritos that are eaten by hand. I'd say these are more burritos/enchiladas combo. The recipe says it makes eight servings. So for us, that will mean left overs.

INGREDIENTS:

1 Tbsp vegetable oil 1 ½ c. cooked rice

1 lb lean ground beef 2 c. shredded Mexican cheese blend

½ c. diced onion 1 can Old El Paso enchilada sauce

1 pkg Old El Paso taco seasoning mix Optional-chopped cilantro leaves

½ c. water lime wedges

1 pkg Old El Paso flour tortillas (8")

1 c. Old El Paso refried beans (16 oz)

DIRECTIONS:

Heat oven to 350 degrees. In a 12 inch oven proof skillet, heat oil over medium high heat.

Add beef and onion, cook 6 to 8 minutes, stirring occasionally until brown. Drain and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet, spray with cooking spray.

Place tortillas on a work surface. Divide refried beans, rice and beef mixture among the centers of tortillas in 4 inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos and place seam side down in skillet. Bake 25 minutes.

Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer until cheese is melted and burritos are heated thru. Serve with cilantro and lime wedges

MY NOTES:

As I was retyping the recipe, it dawned on me that they are using all Old El Paso brand, which is optional, of course. For me, I wouldn't take the beef mixture out to drain it, but I would tilt the pan and get as much juice/fat out as I can. Also, it mentions making a 4-inch strip of the beef mixture and rice on a tortilla. It seems there would be quite a bit of area that didn't have anything, like plain tortilla

One more thing, I think I will put the enchilada sauce and cheese on, then bake it for 25 minutes.

It has good reviews with a few saying it was a good make-ahead dish.

ENJOY