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Burrito Pie Recipe

Burrito Pie Recipe photo by Taste of Home

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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
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With Johnsonville Italian Sausage.
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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

Burrito Pie

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Reviewed on Mar. 19, 2013 by MistMich

Delicious and easy recipe to make. It was especially good the next day for lunch.

Reviewed on Feb. 01, 2013 by shielarenee

My entire family loved it! I did add a 1/2 package of taco seasoning mix.

Reviewed on Oct. 26, 2012 by lesljr

very good. I would suggest serving with chips, sour cream, and a side of lettuce

Reviewed on Oct. 24, 2012 by cherillakeadams

Easy and tastes great!!

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!