Burrito Pie Recipe
Burrito Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Layers of cheese, meat sauce and tortillas create a satisfying Mexican lasagna kids of all ages will love. The recipe makes two casseroles, so you’ll have an easy meal later, too. —Renee Starret, Benton, Louisiana
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 bottle (16 ounces) taco sauce
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (4 ounces) chopped green chilies
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 12 flour tortillas (8 inches), halved
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese

Directions

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the beans, taco sauce, tomatoes, chilies and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Spread 1 cup meat mixture in each of two greased 11-in. x 7-in. baking dishes. Layer with 4 tortilla halves, 1 cup meat mixture and 2/3 cup cheese. Repeat twice.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 2 casseroles (6 servings each).
Originally published as Burrito Pie in Simple & Delicious April/May 2011, p35

Nutritional Facts

1 piece: 525 calories, 25g fat (12g saturated fat), 80mg cholesterol, 1253mg sodium, 44g carbohydrate (4g sugars, 5g fiber), 30g protein.

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 bottle (16 ounces) taco sauce
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (4 ounces) chopped green chilies
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 12 flour tortillas (8 inches), halved
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese
  1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the beans, taco sauce, tomatoes, chilies and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
  2. Spread 1 cup meat mixture in each of two greased 11-in. x 7-in. baking dishes. Layer with 4 tortilla halves, 1 cup meat mixture and 2/3 cup cheese. Repeat twice.
  3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 2 casseroles (6 servings each).
Originally published as Burrito Pie in Simple & Delicious April/May 2011, p35

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Reviews forBurrito Pie

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shielarenee User ID: 6705927 194732
Reviewed Feb. 1, 2013

"My entire family loved it! I did add a 1/2 package of taco seasoning mix."

MY REVIEW
lesljr User ID: 6834788 149980
Reviewed Oct. 26, 2012

"very good. I would suggest serving with chips, sour cream, and a side of lettuce"

MY REVIEW
cherillakeadams User ID: 6213272 123581
Reviewed Oct. 24, 2012

"easy and tastes great!!"

MY REVIEW
Mrs. Raz User ID: 5543585 132071
Reviewed Aug. 4, 2011

"I loved it and so did my family. The first time I made it I misread the directions and it still was good. Today I made it again and it was great and as a Pastor's wife I like to have something in the freezer to give away if someone is in need. This is a keeper!"

MY REVIEW
AngDay User ID: 1101158 194417
Reviewed Apr. 11, 2011

"Kids loved it & immediately asked for it to be made again. Even better I have one in the freezer for the next time!"

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