Cinco De Mayo Burrito Bake

1 lb ground beef
1 small onion, chopped
3 clove garlic, minced
1 pkg taco seasoning – i use hot
4 oz chopped green chilies- drained
1 – 16 oz can, re fried beans
1 – 14.5 oz cream of mushroom soup
3/4 c sour cream
4 burrito sized flour tortillas, cut into pieces
1 lb cheddar cheese, shredded
1 – 8 oz jar, taco sauce
2 thinly sliced green onions
fresh chopped cilantro

In a large skillet, over medium heat, add 1 tablespoon oil. To this, crumble in the ground beef, onion and garlic. Cook until beef is no longer pink and onion is tender. Drain and return to skillet.
stir in the taco seasoning, green chilies and re fried beans. Heat through and set aside. Preheat oven to 350 degree F. Spray a 4 quart casserole with non stick cooking spray. In a bowl, mix the sour cream and soup. Spread half of the mixture evenly into the bottom of the dish. cut 2 flour tortilla’s into pieces and spread evenly over sauce. Spread half of the meat mixture evenly over the tortillas. Sprinkle a layer of half the cheese and drizzle evenly with half of the taco sauce. Repeat layers one more time, ending with cheese. Place in oven and bake for 40 – 45 minutes or until golden and bubbly. Once removed from oven I let it set up for at least 20 minutes before serving. Serve with sour cream, green onions and cilantro