Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Court’s Creamy and Quick Burritos Recipe
Court's creamy and quick burritos represent a simple recipe that families absolutely love, so much so that it gets passed along to moms and shared widely for its reliable appeal. This family-favorite recipe demonstrates how simple preparations often become the most treasured while the creamy element adds richness that makes these special. The sharing aspect reflects the recipe's consistent success and broad appeal.
Court’s creamy and quick burritos is a simple recipe my family loves. I passed it along to my mom several years ago, and she loves it as well. I sometimes add a can of green chiles and a diced jalapeño to the meat mixture. I hope everyone will enjoy it!
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
6
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Ingredients
1 pound ground beef
½ yellow onion, chopped
2 ½ cups shredded sharp Cheddar cheese, divided
1 (14 ounce) can refried beans
1 (1 ounce) package taco seasoning
6 (9 inch) flour tortillas
1 (10.5 ounce) can condensed cream of mushroom soup
8 ounces sour cream
½ cup salsa, or to taste (Optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
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; set aside.
Combine soup, sour cream, and salsa in a bowl; spread about ½ into the bottom of a 9×13-inch baking dish. Set aside.
Spoon beef mixture down center of each tortilla; roll tortillas around filling. Arrange rolled tortillas in a single layer in the baking dish, seam-sides down. Pour remaining ½ soup mixture over tortillas. Top with remaining 1 ½ cups Cheddar cheese.
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 soup mixture into the bottom of a 9×13-inch casserole dish. Tear up half the tortillas and spread over the soup mixture. Layer half the meat mixture over tortillas; add a layer of shredded Cheddar cheese and salsa, if desired. Repeat layers. Sprinkle Cheddar cheese over top and bake, uncovered, at 350 degrees F (175 degrees C) until cheese is bubbly and melted, 30 to 35 minutes.
Nutrition Facts (per serving)
| 745 | Calories |
| 44g | Fat |
| 52g | Carbs |
| 35g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 745 | |
| % Daily Value * | |
| Total Fat 44g | 56% |
| Saturated Fat 22g | 108% |
| Cholesterol 118mg | 39% |
| Sodium 1724mg | 75% |
| Total Carbohydrate 52g | 19% |
| Dietary Fiber 6g | 21% |
| Total Sugars 5g | |
| Protein 35g | 70% |
| Vitamin C 6mg | 7% |
| Calcium 503mg | 39% |
| Iron 5mg | 29% |
| Potassium 645mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
