Smothered Green Chile Burritos

Preheat oven to 350 degrees FBrown ground beef in a frying pan with about â…” of red bell pepper diced as well as â…” of the diced green pepper (set aside the rest to sprinkle on top later)When browned drain excess grease if needed, and add ½ package of mild taco seasoning and 1 tsp onion powder and mix in wellSet seasoned ground beef asideHeat Ready rice in microwave for 1½ minutesIn bowl combine preheated rice, green chilies, 2 tbsp sour cream, juice squeezed from ½ of a lime, and salt and pepper to tasteOn each flour tortilla first spread ¼ cup refried beans with rubber spatula, cover with ¼ cup rice mixture, and â…“ cup seasoned ground beef, and top it off with approximately â…› cup shredded Pepperjack cheeseFold ends of tortilla in and roll into a burritoPlace in lightly greased 9x13 casserole dish (with open end of tortilla facing down to help keep from unraveling)Do this with each tortilla and fit them snuggly side by side in casserole dishIn small bowl mix 1 can green enchilada sauce, ¼ cup sour cream, and juice from ½ a lime squeezed)Drizzle this sauce evenly over the top of the burritos (spread with rubber spatula if needed)Top with remainder of shredded pepper jack cheese followed by remainder of diced green and red peppersCook for about 30-40 minutes AT 350 degrees until cheese is melted and heated through