Burrito Casserole
Yield
4 servingsPrep
15 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
refried beans
|
*
|
| 12 | ounces |
monterey jack cheese
grated |
|
| 1 | can |
green chili peppers
chopped |
*
|
| 1 | can |
tomato sauce
small |
*
|
| ½ | Bag |
flour tortillas
(approx 5 or 6) |
*
|
| 1 | pound |
beef
browned, with onion & garlic, drain fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
refried beans
|
*
|
| 346.8 | ml/g |
monterey jack cheese
grated |
|
| 1 | can |
green chili peppers
chopped |
*
|
| 1 | can |
tomato sauce
small |
*
|
| 0.5 | Bag |
flour tortillas
(approx 5 or 6) |
*
|
| 453.6 | g |
beef
browned, with onion & garlic, drain fat |
|
Directions
Mix tomato sauce with browned hamburg and onions, set aside.
Soften tortillas in microwave.
Spread first tortilla with refried beans, sprinkle heavily with grated cheese, put in bottom of round 1½ qt. casserole.
Spread 2nd tortilla with thin layer of beans, place on top of first layer, spread generously with meat mixture, add a generous sprinkling of peppers and a scant sprinkling of cheese.
Continue layering tortillas with the emphasis alternating between bean and cheese combo and meat and pepper combination.
Reserve enough of the beans to spread a thin layer on the top tortilla, and cover it with a thick layer of cheese.
Cover with saran wrap, heat on medium in microwave for approximately 10 minutes until heated through.
Serve with salsa and sour cream on the side.
A salad and/or guacamole works well with this.
