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Burrito Lasagna Recipe
Burrito Lasagna Recipe photo by Taste of Home
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Burrito Lasagna Recipe

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A friend showed me how to make stacked enchiladas years ago. I took it even further to create this filling casserole. I serve it with Mexican corn or chips and dip. I love the rave reviews I get every time I make it.—Deana Briggs, Maud, Texas
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing
MAKES: 12 servings

Ingredients

  • 2 pounds ground beef
  • 2 cans (10 ounces each) enchilada sauce
  • 1 envelope taco seasoning
  • 1 tablespoon ground cumin
  • 1 package (8.8 ounces) ready-to-serve Spanish rice
  • 12 flour tortillas (8 inches), warmed
  • 1 can (15 ounces) refried beans
  • 4 cups (16 ounces) shredded Mexican cheese blend
  • Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream

Nutritional Facts

1 piece (calculated without toppings): 515 calories, 25g fat (12g saturated fat), 83mg cholesterol, 1325mg sodium, 44g carbohydrate (1g sugars, 3g fiber), 29g protein

Directions

  1. Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
  2. Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with four tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with remaining tortillas, rice and meat mixture (dish will be full).
  3. Cover and bake 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Serve with toppings of your choice. Yield: 12 servings.
Originally published as Burrito Lasagna in Taste of Home August/September 2011, p36


Reviews for Burrito Lasagna

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
DaveGoddard
Reviewed Jan. 3, 2016

"Really good. I topped with lettuce, cilantro , salsa. Will definately make this again."

MY REVIEW
Grammy Debbie
Reviewed Mar. 20, 2015

"I doubled the recipe for a family gathering and baked it in a half sheet pan with tall sides. What a heavy pan of deliciousness that was! The whole family loved it from we grandparents to the grandchildren, ages 7, 3 and 2. I used our homemade enchilada sauce I'd made from our home-grown tomatoes and served it with our homemade salsa. Everything good about Mexican food all in one dish! Thank you for sharing the recipe!"

MY REVIEW
jcannaday2012
Reviewed Jan. 19, 2014

"Cut this recipe in half for me and my husband and it was delicious. The leftovers warmed really well, and we got 3 dinners and a lunch out of it! We make the full recipe anytime we have friends or family over and it always gets rave reviews."

MY REVIEW
Cynthila
Reviewed Jan. 16, 2014

"My family loves this recipe and I make it quite often. I like to change it up too. I had to substitute the Spanish rice for rice-a-roni once and now I use it every time because the family prefers it, they say it gives it extra flavor. I switch it up and add corn or black beans or salsa or even all of those together to the layers. Enjoy this recipe, it's a keeper and a favorite!! :)"

MY REVIEW
llheath
Reviewed Sep. 13, 2013

"This has quickly become a family favorite. I am on a low sodium diet and my husband I'd on a fat restricted diet. It is easy to modify this accordingly with low fat tortillas, rice, enchilada sauce, and fat free cheddar cheese. Even with the adaptations, even those without dietary restraints find it tasty and delicious with its wonderful southwest flavor....Yummy!!"

MY REVIEW
stargazerlaura
Reviewed Jun. 11, 2013

"This is delicious. My family loves it."

MY REVIEW
PatWTS
Reviewed May. 2, 2013

"Sounds good and has great reviews....but it sounds incredibly high is sodium. I think I will adjust recipe to reduce prepared seasoning to cut down on sodium numbers. I am going to try adding onions, garlic, extra cumin, chili powder, etc. to keep recipe tasting great. Looking forward to trying new recipe."

MY REVIEW
knovacek
Reviewed Jul. 27, 2012

"I made this using 2 packages of Mexican rice with corn and peppers and cooked onions with my ground beef. My family really loved it and, best of all, there was enough to freeze for later."

MY REVIEW
kshea
Reviewed Jul. 14, 2012

"This was good, but not great. It depends on the enchilada brand you use. I have been trying to find a good one. Have used La Victoria and Las Palmos, but neither are REALLY great sauces. Will make again."

MY REVIEW
lrodriguez319
Reviewed Jul. 9, 2012

"I make this but use homemade enchilada sauce and refried beans and cut way back on the cumin because we aren't big fans. Very good."

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