This recipe comes from Jason's Michigan background. I always called anything like this enchiladas, but since it is his recipe, it goes by his name for it.
I took lots of pictures, so beware.
10 flour tortillas
1 lb ground meat (I use venison, turkey, or hamburger, depending on what I have on hand.)
2 packages taco seasoning
1 can refried beans
1 can tomato sauce (about 1 1/2 cups)
1 jar spaghetti sauce
Shredded cheddar cheese
Your choice of taco toppings (We like lettuce, tomato, onion, sour cream, taco sauce, and salsa.)
Brown ground beef in a skillet. Add refried beans, tomato sauce, and taco seasoning. Heat through and mix thoroughly.
Heat spaghetti sauce until warm. If you are like me and you make your own sauce, you'll want to heat it so that the flavors mingle anyway. If you just use a jar, you wouldn't have to heat it, I suppose, but it would change the baking time.
Spray pan with cooking spray and spread a thin layer of sauce on the bottom of the pan.
Heat tortillas, scoop beef/bean mixture onto each one, one at a time.
Roll the burritos, both ends closed, (If you don't know how to do this, stay tuned over the weekend for a burrito rolling lesson.)
. . . so that they look like this.
Tuck burritos in pan.
Now, wet those burritos! Pour the sauce over them until they are as saucy as can be! (Spread sauce so that no tortilla is bare.)
Sprinkle with cheddar cheese.
And put into the oven at 350 degrees to bake. Bake 20-25 minutes or until cheese is melted.
In the meantime, prepare your toppings. These are good with whatever you like to eat on tacos.
When they come out, separate and serve.
Top, and enjoy!