1. Preheat your oven to 375°F and prepare a baking dish or casserole.

2. In a skillet over medium-high heat, crumble the ground beef and cook until it’s evenly browned. Drain any excess grease, then add the chopped onion and garlic. Cook until the onion is translucent.

3. Stir in the refried beans and diced green chile peppers until well combined.

4. In a saucepan, combine the chili without beans, condensed tomato soup, and enchilada sauce. Mix well and heat through.

5. Place a warmed tortilla on a plate and spoon a generous portion of the beef-bean mixture into the center. Top with some of the shredded lettuce and chopped tomatoes. Roll up the tortilla, tucking in the sides as you go.

6. Arrange the rolled burritos in the prepared baking dish. Spoon the sauce over the top, ensuring each burrito is well coated. Sprinkle with the shredded cheese and chopped green onions.

7. Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and the mixture is hot and bubbly.

8. Carefully remove the Baked Wet Burritos from the oven and serve hot.