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Burrito Lasagna Recipe

Burrito Lasagna Recipe photo by Taste of Home

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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

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Burrito Lasagna Recipe

Prep: 35 min. Bake: 30 min. + standing

Yield: 12 Servings

35 30 65

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 of your choice. Yield: 12 servings.

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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Reviews for Burrito Lasagna

Burrito Lasagna

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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