Burrito Pie
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
Reviews
We love this! I was unable to find Ranch Style beans and I substitute a can of navy beans and a small can of seasoned tomato sauce. We can't decide which is tastier the first baked half of the casserole or the one that has been frozen. I served it for company and they loved it as well. The bake-ahead factor made it perfect for staying out of the kitchen while entertaining.,
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My entire family loved it! I did add a 1/2 package of taco seasoning mix.
very good. I would suggest serving with chips, sour cream, and a side of lettuce
Easy and tastes great!!
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