Taste of Home
Burrito Lasagna
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing
YIELD: 12 servings.
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
Ingredients
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2 pounds ground beef
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2 cans (10 ounces each) enchilada sauce
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1 envelope taco seasoning
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1 tablespoon ground cumin
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1 package (8.8 ounces) ready-to-serve Spanish rice
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12 flour tortillas (8 inches), warmed
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1 can (15 ounces) refried beans
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4 cups shredded Mexican cheese blend
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Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream
Directions
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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.
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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).
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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.
Nutrition 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.
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