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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
Nutritional 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.
Originally published as Burrito Lasagna in Taste of Home August/September 2011, p36
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Reviewed on May. 02, 2013 by PatWTS
Sounds good and has great reviews....but it sounds incredibly high is sodium. I think I will adjust recipe to reduce prepared seasoning to cut down on sodium numbers. I am going to try adding onions, garlic, extra cumin, chili powder, etc. to keep recipe tasting great. Looking forward to trying new recipe.
Reviewed on Jul. 27, 2012 by knovacek
I made this using 2 packages of Mexican rice with corn and peppers and cooked onions with my ground beef. My family really loved it and, best of all, there was enough to freeze for later.
Reviewed on Jul. 14, 2012 by kshea
This was good, but not great. It depends on the enchilada brand you use. I have been trying to find a good one. Have used La Victoria and Las Palmos, but neither are REALLY great sauces. Will make again.
Reviewed on Jul. 09, 2012 by lrodriguez319
I make this but use homemade enchilada sauce and refried beans and cut way back on the cumin because we aren't big fans. Very good.
Reviewed on Mar. 04, 2012 by tambean
This is an awesome recipe and it goes a long way. I cut the recipe in half and that was enough for 3 dinners. I also added rotel cheese dip in my recipe.
Reviewed on Dec. 22, 2011 by JHH625
I made this last night. My husband and I both loved it! We can't wait to try the leftovers tonight. This one is another keeper.
Reviewed on Dec. 18, 2011 by bandmnorris
Yummy!!! I have made this a few times, and it is always a hit. It reheats really well, so we look forward to eating the leftovers.
Reviewed on Oct. 30, 2011 by milosmommy
This was yummy! My husband and son ate it up. It made great leftovers too!
Reviewed on Oct. 17, 2011 by alleybrat
i added onions and a can of green chilies with the ground beef for a little extra kick!
Reviewed on Sep. 04, 2011 by softmtnrain
I prepared this recipe as dirceted, but added my own little twist. I love hot and spicy, so I used hot taco seasoning in the meat, mixed green chilis in my refried beans, and layered hot Rotel tomatoes and diced jalapenos peppers with the meat/rice. This is definitely a 'keeper'. I plan on making this dish again next week for a church potluck, but will defintely keep it on the mild side for those that don't like the 'burn'.
Reviewed on Aug. 24, 2011 by cmflower14
Delicious! My husband told me tonight, after eating it, that he wants me to make it once a week! Huge hit in our house!
Reviewed on Aug. 12, 2011 by Wilberst
I thought this was wonderful! I used a rice mix (taco rice by Knorr) that I had to cook according to the package directions because I dislike the other kind the recipe call for. I also don't like things too spicy, so I used a can of tomato sauce and a can of enchilada sauce. Instead of heating the beans, I blended them in the food processor until they were super smooth. I used to make Tacosagna by Rachel Ray, but now I think I will make this! I think the leftovers will be tasty!
Reviewed on Aug. 11, 2011 by jdesmarteau
My family and I loved this dish. It was better than even expected! My husband said: "This is better than any dish at our favorite mexican restaurant". Which is high praise.
Reviewed on Aug. 06, 2011 by o2bhealthy
Such an easy recipe...my daughter, who does not like mexican or spicey food went back for seconds :)
Reviewed on Jul. 27, 2011 by abarnett101010
This was such a great recipe. I made it a little different and only made 2 layers instead of 3. Still, was just as delicious
Reviewed on Jul. 21, 2011 by jmbaxter
Really easy and pretty quick for a weeknight dinner!
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