This recipe is close to our hearts, because it was one of J’s mom’s. She passed away unexpectedly in 2007, at only 46. We find ourselves making a lot of her meals, still, so we thought we’d share this one from our family to yours.
1 pkg. soft taco sized tortillas
2 lbs. ground beef
2 cans Campbell’s Cream of Mushroom Soup, leave condensed
2 cloves garlic
1/4 c. diced jalepenos, seeded for less heat
1 small can diced green chilies, drained
1 small can sliced black olives, drained
1 c. shredded cheddar or pepper jack cheese, more or less to taste OR 1/2 cup each.
salt and pepper to taste
- Preheat oven to 425 degrees.
- In a large skillet, combine the ground beef, peppers, and garlic. Cook until done, and drain grease from ground beef.
- Place a small amount of the ground beef mixture in each tortilla.
- Place burritos in a baking dish.
- Top with cream of mushroom, green chilies, olives, and cheese.
- Bake for 20-25 minutes.
- Let cool, then serve.
If you like onions, you can either add them into the ground beef mixture, or add them to the top of the burritos before baking. Do not prepare soup with milk or water. It should come straight out of the can and go directly on top of the burritos.
This is a super quick and easy recipe for those nights when you just have to throw something together. I’m pretty sure that’s how it was born.
I have to admit, when I first met Mama Hopper and she made these, I was a little grossed out. I had her make mine without onions or olives, but I don’t like mushrooms. She wouldn’t let go of the mushroom thing, since that’s what really makes the dish “creamy.” I begrudgingly tried them, and I loved them. My point here is, even a picky eater like me was satisfied with this. If you notice olives are missing on half, it’s because hubby made some without them for me.
Give this a try and let us know what you think. We’d love to hear your thoughts!