Camp Burritos, the Original Recipe 

Camp Burritos were created on a family camping trip, some 8 years ago.  The burritos are hardy, filling and AWESOME any day of week!

Camp Burritos are the first meal I serve all my new friends, with and without kids.  It's a winner with everyone no matter what their food preferences happen to be.  The dish looks like the cook slaved away preparing the meal, but it takes hardly any time to roll together these bad boys and pop them in the oven.

Every body loves this hardy Tex-Mex dish! It's so filling, I don't bother serving anything else with it but tortilla chips. It makes a great leftover meal and can be made ahead of time.

HERE'S WHAT YOU NEED TO DO

• 1 pound lean ground beef
• 1 package taco seasoning
• 2 tablespoon water
• 1 can chopped green chilies
• 1 package of 10-12 flour tortillas (fajitas/soft taco size)
• 1 (28 oz.) can ranch style beans - semi-mashed
• 2 cups grated cheddar/jack cheese
• 1 can MILD red enchilada sauce (Old El Paso)

Preheat oven to 350^oF.
Brown meat and drain off any grease. Mix taco seasoning and water to beef and cook until water has evaporated. Remove from heat and add green chilies. Mash beans until you get a refried bean texture. Fill one tortilla with meat, beans, & cheese. Fold and lay in greased casserole dish. After dish is full, pour red enchilada sauce over burritos. Add any leftover meat mixture and cheese for topping. Cover with foil.

Bake at 350^oF for 30-40 minutes. Can be prepared earlier that day and left in refrigerator until ready to cook. Serve with your favorite salsa, sour cream, and tortilla chips.