Optional garnishes: Cilantro, olives, green onions, avocadooptional
Preheat the oven to 375 degrees F.
Heat a little oil in a large skillet and add the onion and ground beef. Season with salt and cook until no longer pink. Soak up any excess grease with paper towels.
Stir in taco seasoning, refried beans, salsa and sour cream. Cook, stirring often, for a couple of minutes then turn off the heat.
Spread a few spoonfuls of the enchilada sauce in the bottom of a 9x13-inch baking dish.
Divide the meat mixture evenly in the center of each tortilla and top with 2-3 tablespoons of cheese. Fold in the sides then roll into a burrito. Arrange the burritos seam side down in the baking dish.
Top with remaining enchilada sauce and cheese. Bake uncovered for 20 minutes, or until filling is hot and cheese is melted and bubbly.
Serve with additional sour cream, cilantro and avocado garnishes, if desired.
The filling will make enough for 6-8 burritos, depending on how you fill them. If you like rice in your. burritos, make my Mexican Rice and add it to the filling.The amounts for the cheese are just a suggestion. Feel free to use as much cheese as your heart desires!