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Quick Burrito Casserole
A fast, hearty Mexican meal that the whole family will love. This casserole goes together fast - double the recipe and freeze the extra one for another day.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 13x9 inch pan (8 generous servings)
- 1 1/2 pounds lean ground beef
- 1 package taco seasoning or 2 tbs homemade taco seasoning
- 1 cup onion , chopped
- 8 oz black olives , sliced (about 2/3 cup)
- 1 4- ounce can diced green chili peppers
- 1 10- oz can Rotel tomatoes
- 1 16- oz jar Taco Sauce ( I used Old El Paso), reserve about 1/2 cup
- 2 lbs refried beans
- 1 teaspoon cumin
- 15 corn tortillas
- 2 cups shredded cheddar cheese , divided
Preheat oven to 375F.
Saute the ground beef for 5 minutes in a large skillet.
Add the onion and saute for 5 more minutes.
Drain any excess fat.
Sprinkle with taco seasoning and add 1/2 cup water.
Mix in the olives, green chile peppers, cumin, Rotel, taco sauce (except the reserved (1/2 cup),refried beans and 1 cup of the cheese .
Stir mixture thoroughly, reduce heat to low, and let simmer for 10 minutes, stirring occasionally.
Spread a thin layer of the meat mixture in the bottom of an oiled 13x9 inch dish.
Cover with a layer of tortillas (it took 4 whole and 2 halves to cover the bottom of my pan.)
Repeat the layers ending with tortillas.
Cover the tortillas on the top with reserved taco sauce and remaining cheese.
Bake for 20 minutes, or until cheese is bubbly and casserole is heated throughout.
Let set for 5 minutes or so before serving.