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
Burrito Pie
Burrito Pie
Prep Time
40 min
Cook Time
30 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 chiles, undrained
- 1 can (4 ounces) chopped green chiles
- 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, chiles 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 1 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.
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