Burrito Pie

Name: Burrito Pie
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 2 casseroles (6 servings each).
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 shredded Colby-Monterey Jack cheese

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

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 shredded Colby-Monterey Jack cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. 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 11x7-in. baking dishes. Layer with four 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.

Nutrition Facts

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

Originally published as Burrito Pie in Simple & Delicious April/May 2011

Reviews

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Average Rating:

shielarenee

Feb 1, 2013

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

Oct 26, 2012

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

Oct 24, 2012

Easy and tastes great!!
Mrs. Raz

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!
AngDay

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!