Saturday, January 22, 2011

Burrito Casserole

Burrito Casserole

1/2 pound ground beef (I use 93% lean)

Taco seasoning (1 envelope, or use your favorite blend of spices)
1 clove garlic
1/2 onion, chopped 
1 can refried beans (I use fat-free or vegetarian)

1 can enchilada sauce
1 can cream of chicken soup

8 flour tortillas

2 cups shredded cheddar cheese
1/2 cup cilantro, chopped
2 green onions, sliced

1 cup dry rice, cooked according to package directions.

Brown the ground beef with the garlic and onion. When the beef is mostly browned, stir in the spices. After it's completely cooked, stir in the beans. Cook for 2 minutes longer and remove from heat. Stir in about a 1/4 cup of the enchilada sauce. In a small bowl, whisk together remaining sauce and cream of chicken soup.

Spread the prepared rice into a greased 9x13 pan. On each tortilla, place a couple of tablespoons of cheese, about 1/3 cup of the beef/bean mixture, and sprinkle with cilantro and green onions. Fold in the sides and roll up, burrito-style. Place in pan. Repeat with all 8 tortillas. (They'll be crowded in the pan.) Pour the sauce/soup mixture over the burritos and top with any remaining cheese, green onions and cilantro. Feel free to shred more cheese to go on top! I know I do. Bake at 375 for about 20 minutes, until cheese and sauce are bubbly.  Serve with additional green onion, cilantro, sour cream, olives, whatever you like!

***This makes a delicious, mildly spicy dish. You can certainly amp up the heat by using hot enchilada sauce in place of mild, more spice in the beef, and pepper jack cheese.

***This casserole freezes very well, too! You can also divide the recipe between two square pans, freezing one and baking one. I used to do that until the kids started eating an entire burrito each! And Handsome would have two, and pretty soon the pan's empty!

***I know this is getting long, but one more note: I go ahead and cook up a full pound of beef, since that's how it's usually packaged. Before I add the beans, I take out half the beef and package it for the freezer. Then I have a head start on another meal another day.

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