Step 1

Preheat oven to 375 degrees. Spray a 3-quart 13x9 baking dish with cooking spray.

Step 2

Pour 1 can of enchilada sauce in the bottom of the baking dish then spread evenly.

Step 3

Brown and crumble beef with onions over high heat in a large skillet until beef is cooked through; drain fat.

Step 4

Add refried beans, taco seasoning and remaining spices to skillet then stir well. Add a little water if necessary but filling should be very thick. Remove from heat to cool a little.

Step 5

Shred cheese then add 1 cup to beef and bean mixture; stir to combine. Set remaining cheese aside.

Step 6

Arrange tortillas on a clean work surface then divide meat filling evenly onto the center of each. Using a rubber spatula or the back of a spoon, shape the filling into little rolls about 4 to 5 inches long, centered left to right on the tortilla. Wrap each into a burrito (see notes) then place seam-side down into the baking dish, arranging as pictured.

Step 7

Slowly drizzle remaining can of enchilada sauce over burritos, taking care to pour over all of the exposed tortillas. If needed, use a pastry brush to spread the sauce over any “dry” areas.

Step 8

Top each burrito with remaining cheese.

Step 9

Cover dish with foil, tenting the foil if necessary to ensure it doesn’t stick to the cheese. Bake at 375 degrees for 35-45 minutes or until cheese is completely melted and sauce is bubbly.

Step 10

Garnish with fresh chopped cilantro if desired. Serve with favorite burrito toppings such as pico de gallo, salsa, sour cream, avocado slices, more cheese, shredded lettuce, etc. I just like mine with extra cilantro and diced red onion.