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Our family loves Mexican food, so this flavorful, satisfying casserole is a favorite. It's nice to have a way to get the taste of burritos and be able to cut servings any size you want. -Joyce Kent, Grand Rapids, Michigan
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 578 calories, 25 g fat (14 g saturated fat), 96 mg cholesterol, 1,421 mg sodium, 46 g carbohydrate, 11 g fiber, 35 g protein.
Originally published as Pan Burritos in Taste of Home October/November 1994, p29
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Reviewed on Jun. 23, 2011 by powmon
This was a very good dish. I did add taco seasoning to the meat sauce because it just needed more flavor to us. Other than that, it was great!
Reviewed on May. 09, 2011 by joycerm53
My husband and I really enjoyed this! I halved everything and used 3, 10 inch tortillas and layered in a 10 inch pie plate. There was enough for dinner and lunches the next day.
Reviewed on Jan. 21, 2010 by Kimmer66
I make this all the time. I make the enchilada sauce according to the package directions (2 cups water per package), which is great b/c I prefer it saucyer. No need to add the garlic or pepper. after the beef is browned, drained and rinsed, I add it back to the pan add 1/3 or the sauce and the refried beans. No need to futts around w/the beans seperately. Sometimes I add chopped green chilies for more flavor. Great w/sour cream and jalapenos. Easy to play around with to make different each time. Enjoy.
Reviewed on Nov. 14, 2009 by Angela1222
I've been making this recipe for years. I saw it in your magazine in1994. My whole family loves it. It's easy and we like the fact that it is a casserole instead of individual burritos. I can understand why it won the contest.
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