Court's Creamy and Quick Burritos

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet. Stir 1 cup Cheddar cheese, refried beans, and taco seasoning into ground beef.

3. Spoon beef mixture down center of each tortilla; roll tortillas around filling.

4. Combine cream of mushroom soup, sour cream, and salsa in a bowl; spread about 1/2 into the bottom of a 9x13-inch baking dish.

5. Arrange rolled tortillas in a single layer in the baking dish, seam-sides down. Pour remaining mushroom soup mixture over tortillas. Top with remaining 1 1/2 cups Cheddar cheese.

6. Bake in the preheated oven until cheese is bubbly and melted, 30 to 35 minutes.

Cook's Note:

For a layered casserole version, spread half the mushroom soup mixture into the bottom of a 9x13-inch casserole dish. Tear up half the tortillas and spread over the mushroom soup mixture. Layer half the meat mixture over that. Add a layer of shredded Cheddar cheese, and salsa, if desired. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350 degrees F (175 degrees C) until cheese is bubbly and melted, 30 to 35 minutes.