Pan Burritos Recipe
Pan Burritos Recipe photo by Taste of Home

Pan Burritos Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing
MAKES: 8-10 servings

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 turkey or beef
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  • 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

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.

Directions

  1. In a saucepan, combine the first six ingredients; simmer for 15-20 minutes.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pan Burritos in Taste of Home October/November 1994, p29

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.

Reviews for Pan Burritos

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 24, 2014

"Have made this recipe a lot over the years, we love it. It is always well received. Sometimes I buy the enchilada sauce in the can to make it a bit easier. Extra cheese and garlic is always a good idea. Don't leave out the beans, you can even use fat free refried beans in the hot style to give it zip."

MY REVIEW
Reviewed Dec. 4, 2013

"This is a very good recipe. I used 6 cups of cheese which made it nice and gooey."

MY REVIEW
Reviewed Jun. 23, 2011

"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!"

MY REVIEW
Reviewed May. 9, 2011

"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."

MY REVIEW
Reviewed Jan. 21, 2010

"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."

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