Thursday, September 22, 2011

Creamy Burrito Casserole

So this week's new recipe was to help fix our Mexican food need. Most of these ingredients are easily found in my house. I just needed to make sure and get some sour cream while at the store. We found the recipe at It definitely lived up to its name of creamy. We made it in a 2 quart rectangle casserole dish. It filled it to the top. It will probably feed us 3-4 times. I'll keep this recipe because it is enough different some others that we already have. And very easy to make.

Creamy Burrito Casserole

1 lb ground beef or ground turkey
1/2 medium onion chopped
1 package of taco seasoning
6 large flour tortillas
1 can refried beans
2-3 cups shredded cheese (cheddar or taco mix)
1 can cream of mushroom soup
4 ounces sour cream
jarred hot sauce if you want spicy

1. Brown ground meat and onion, drain if necessary
2. Add taco seasoning and mix in refried beans
3. Mix sour cream and soup in separate bowl
4. Spread 1/2 of soup mixture in casserole dish
5. Tear up 3 tortillas and spread over soup mixture
6. Put 1/2 of meat mixture over tortillas
7. Add a layer of cheese
8. You can add hot sauce now
9. Repeat layers
10. Sprinkle cheese over top and bake uncovered 20-30 minutes at 350 degrees

Definitely make sure you have enough meat for the top layer otherwise your tortillas will get a lot of heat and be extra crunchy. We used 3 cups of cheese because we like things cheesy. We also made the casserole the night before and refrigerated it before cooking it before we ate. I think that worked well but it needed the full 30 minutes to warm up (even after we had let it sit out awhile to try to get to room temperature). 

Served with extra sour cream and salsa but necessary

1 comment:

  1. Mexican Lasagna - how cool is that? My family will be thrilled. I think I have almost everything [no hamburger] so this might be doable tomorrow.

    Awesome. Thanks Tracy.

    now I am off to count sodium...dagnabit.