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Pan Burritos Recipe

Pan Burritos Recipe photo by Taste of Home

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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

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Pan Burritos Recipe

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

Yield: 8-10 Servings

35 35 70

Ingredients

2 packages (1-1/2 ounces each) enchilada sauce mix
3 cups water
1 can (12 ounces) tomato paste
1 garlic clove, minced
1/4 teaspoon pepper
Salt to taste
2 pounds ground beef
9 large flour tortillas (9-inch)
4 cups (16 ounces) shredded cheddar cheese or Mexican cheese blend
1 can (16 ounces) refried beans, warmed
Taco sauce, sour cream, chili peppers, chopped onion and/or guacamole, optional

Directions

In a saucepan, combine the first six ingredients; simmer for 15-20 minutes.
In a skillet, brown the beef. Drain; stir in one third of the sauce. Spread another third on the bottom of a greased 13-in. x 9-in. baking pan.
Place three tortillas over sauce, tearing to fit bottom of pan. Spoon half of the meat mixture over tortillas; sprinkle with 1-1/2 cups cheese. Add three more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1-1/2 cups of cheese. Layer remaining tortillas; top with the remaining sauce. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 35-40 minutes. Let stand 10 minutes before cutting. Serve with taco sauce, sour cream, chili peppers, chopped onion, and/or guacamole if desired. Yield: 8-10 servings.

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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Pan Burritos

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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.