Grease a 3-quart rectangular baking dish; set aside. In a large bowl stir together shredded meat, the 1 cup salsa, the bean dip, and fajita seasoning.
Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through.
To assemble burritos, divide meat mixture among tortillas, spooning it just below the center of each tortilla. Top with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom. Place filled tortillas, seam sides down, in the prepared baking dish. (To serve today, omit Step 4. Continue as directed in Step 5, except bake about 30 minutes or until heated through.)
Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight (burritos may still be a bit icy).
Preheat oven to 350 degrees F. If frozen, remove plastic wrap; re-cover with foil. Bake about 35 minutes or until heated through. If desired, serve with lettuce, sour cream, and additional salsa.