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Burrito Lasagna

A friend showed me how to make stacked enchiladas years ago. I took it even further to create this filling casserole. I serve it with Mexican corn or chips and dip. I love the rave reviews I get every time I make it.—Deana Briggs, Maud, Texas

12 ServingsPrep: 35 min. Bake: 30 min. + standing

Ingredients

2 pounds ground beef
2 cans (10 ounces each) enchilada sauce
1 envelope taco seasoning
1 tablespoon ground cumin
1 package (8.8 ounces) ready-to-serve Spanish rice
12 flour tortillas (8 inches), warmed
1 can (15 ounces) refried beans
4 cups (16 ounces) shredded Mexican cheese blend
Optional toppings: salsa, sliced California Avocado, shredded lettuce, taco sauce and/or sour cream

Directions

In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in enchilada sauce, taco seasoning and cumin; heat
through.
Heat rice according to package directions. Spread each tortilla with
about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a
greased 13-in. x 9-in. baking dish. Layer with 4 tortillas and a
third of the rice, a third of the remaining meat mixture and a third
of the cheese. Repeat layers. Top with the remaining tortillas, rice
and meat mixture (dish will be full).
Cover and bake at 350° for 20 minutes. Sprinkle with remaining
cheese. Uncover; bake 10-15 minutes longer or until cheese is
melted. Let stand for 10 minutes before serving. Serve with toppings

2 of 2

Burrito Lasagna (continued)

Directions (continued)

of your choice. Yield: 12 servings.

Nutrition Facts: 1 piece (calculated without toppings) equals 515 calories, 25 g fat (12 g saturated fat), 83 mg cholesterol, 1,325 mg sodium, 44 g carbohydrate, 3 g fiber, 29 g protein.