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Burrito Pie Recipe

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Layers of cheese, meat sauce and tortillas create a satisfying Mexican lasagna kids of all ages will love. The recipe makes two casseroles, so you’ll have an easy meal later, too. —Renee Starret, Benton, Louisiana

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Burrito Pie Recipe

Prep: 40 min. Bake: 30 min.

Yield: 12 Servings

40 30 70

Ingredients

2 pounds ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 bottle (16 ounces) taco sauce
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4 ounces) chopped green chilies
1 can (3.8 ounces) sliced ripe olives, drained
12 flour tortillas (8 inches), halved
4 cups (16 ounces) shredded Colby-Monterey Jack cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the beans, taco sauce, tomatoes, chilies and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Spread 1 cup meat mixture in each of two greased 11-in. x 7-in. baking dishes. Layer with 4 tortilla halves, 1 cup meat mixture and 2/3 cup cheese. Repeat twice.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 2 casseroles (6 servings each).

Nutritional Facts 1 piece equals 525 calories, 25 g fat (12 g saturated fat), 80 mg cholesterol, 1,253 mg sodium, 44 g carbohydrate, 5 g fiber, 30 g protein.

Originally published as Burrito Pie in Simple & Delicious April/May 2011, p35

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

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Reviews for Burrito Pie (2)

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Reviewed on Aug. 04, 2011 by Mrs. Raz

I loved it and so did my family. The first time I made it I misread the directions and it still was good. Today I made it again and it was great and as a Pastor's wife I like to have something in the freezer to give away if someone is in need. This is a keeper!

Reviewed on Apr. 11, 2011 by AngDay

Kids loved it & immediately asked for it to be made again. Even better I have one in the freezer for the next time!