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Burrito Pie

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

12 ServingsPrep: 40 min. Bake: 30 min.

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

2 of 2

Burrito Pie (continued)

Directions (continued)

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).

Nutrition 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.