Beef and Bean Wet Burritos

Ingredients
1 lb ground beef
1/2 cup chopped onion
1 packet taco seasoning or the below:
     1 teaspoon minced garlic
     1/2 teaspoon cumin
     1/4 teaspoon salt
     1/4 teaspoon pepper
4.5 oz can diced green chile peppers
16 oz can refried beans
2 -10 oz can enchilada sauce
15 oz can no-bean chili (Hormel)
6 flour burrito size tortillas (12 inch)
2 cups shredded Mexican blend cheese


Preheat the oven to 400 degrees F (200 C).
Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion is translucent. Click for a medium skillet.
Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm. Click for a whisk.
Place a burrito sized tortilla on a plate and place about a 1/2 cup of the ground beef mixture onto the center. I divide the beef mixture into six equal portions.Top with a little cheese and lettuce. You can substitute or add other veggies as well.
Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) and place seam side down in greased 9 x 13 oven safe dish. Click for a 9 x 13 baking dish.
Pour the entire saucepan of the sauce over the top.
Cover the top with cheese.
Bake in the preheated oven for 20 minutes until burritos are heated through and cheese is melted. Top with more lettuce, tomato, sour cream and dried chives.
Notes
If your cooking for two, you can freeze the leftovers.
To reheat - allow to thaw completely first then preheat your oven to 400 degrees F (200 C) and bake for 20 - 25 minutes until heated through.