1. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling, mashing the beans with a fork.
3. Spoon about 1/2 cup beef mixture down the center of each tortilla. Top with the cheese, additional picante sauce and sour cream, if desired. Fold the tortillas around the filling.
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