Enchirito

I think these would be better with the sauce I use on my chicken enchiladas:  enchilada sauce, tomato soup, and cream of mushroom soup.  I put a batch in the freezer without sauce so when I make those in a couple weeks I'm going to try them with the enchilada sauce.

1 lb ground beef
1/2 onion, diced
1 pack taco seasoning
1 can enchilada sauce
1 can refried beans
1/4 cup shredded cheddar
12 burrito sized tortillas
extra grated cheese and extra sauce for top

Spicy Beef Directions:
Brown ground beef and diced onions in large skillet.  Drain off excess fat and add taco seasoning.  Stir in 3/4 can of enchilada sauce (around 1 cup) and set pan aside.

Cheesy Beans Directions:
Stir shredded cheese and beans together and warm in the microwave.

Enchirito Directions:
Nuke some tortillas for about a minute or so.  You want them to be soft and pliable.  Spread on some warm cheesy beans and some spicy meat.  Roll it over, fold over the ends, and roll over again.  Place in a baking dish.  Top with extra cheese and sauce.  Bake until warm and cheese is bubbly, about 30 minutes at 350 degrees.