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Monday, September 8, 2008

Creamy Burrito Casserole

Creamy Burrito Casserole

1 lb ground beef 
1/2 medium yellow onion, chopped
1 can Rotel tomatoes, undrained
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2-3 cups shredded taco cheese or cheddar cheese
1 (10 3/4 ounce) can cheddar cheese soup
4 ounces sour cream

Brown ground meat and onion; drain. Return to heat and add taco seasoning, rotel and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

2 comments:

  1. I'm surprised no one else has commented on this recipe as it's really good! I used your recipe as a base and changed it up slightly. We like our mexican-inspired meals a bit spicier so I used Campbell's Fiesta Cheddar Soup, my own spice mix instead of packaged taco seasoning, and added Tabasco to the ground beef. I also added a can of black beans (rinsed & drained), and 1/2 a bag of frozen corn. I did add a layer of broken up crunchy tortilla chips to the soft tortilla layer and served with a dollop of sour cream and pico de gallo on top. My husband really loved this dinner and it made enough for the two of us to have 3 dinners. This will will definitely go into our monthly menu rotation. Thank you!

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  2. I loved this. I made it pretty much the same as written but it in a 9x13 baking dish so I could fit the tortillas in whole. I layered 1/2 sour cream mix on bottom, then 3 tortillas, 1/2 beef mixture,1/2 cheese, rest of sour cream, next 3 tortillas, rest of beef, 1/2 cheese on top. I covered it with nonstick foil and baked for a half hour. I ate so much I got a stomach ache!

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