8 oz. cream cheese, softened may substitute low fat cream cheese, if desired
14oz. can diced tomatoes and green chilieswell drained
10 oz. can green enchilada sauce
15oz.can black beanswell drained
1 cupfrozen cornthawed (can use canned and drained corn, if desired)
10oz. can green enchilada sauce
10 oz. can cream of chicken soup I use Campbell's brand
1Tbs.dry Ranch dressing mix
12 8-inch flour tortillas
1-2cupsshredded cheddar cheese
Preheat the oven to 350 degrees F.
In a skillet over medium high heat, brown the ground beef with the cumin and onion powder; cook until the beef is fully cooked throughout and no pink remains; drain any fats that accumulate. Season beef to taste with salt and pepper.
Reduce the heat to medium, then add the cream cheese, stirring until the cream cheese is softened and incorporated. Add 1 can enchilada sauce, the drained diced tomatoes and green chilies, black beans, and corn to the ground beef mixture, gently stirring until all ingredients are combined; reserve and keep warm.
In a mixing bowl, combine the sour cream, enchilada sauce, cream of chicken soup, and dry Ranch dressing mix until smooth; spread one-third of this mixture evenly across the bottom of a greased 9 x 13 pan.
Meanwhile, warm the flour tortillas a bit, a few at a time in the microwave. Fill each tortilla with the prepared ground beef mixture, dividing it evenly between each burrito; place each one side-by-side into the sour cream mixture in the 9x13 pan.
Spread the remaining two-thirds of the prepared sour cream mixture over the burritos; cover the pan with foil. Bake, covered, for 30 minutes; remove the foil, top with cheese and bake for an additional 5-10 minutes or until hot throughout and the cheese is bubbly on top. Let the burritos rest for 5-10 minutes before serving.