Beefy Layered Burrito Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 9 |
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This casserole is very hearty and flavorful. I serve it with a dallop of sour cream on top. Great to make ahead and bake later. Ingredients:
2 lbs lean ground beef |
1 small white onion, chopped |
2 cups cooked rice |
1 (10 3/4 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can nacho cheese soup |
1 (1 1/4 ounce) packet taco seasoning |
12 burrito-size flour tortillas |
1 (16 ounce) salsa |
1 (15 ounce) can black beans, drained |
1 (29 ounce) can corn, drained |
4 cups shredded cheddar cheese |
1 (10 ounce) can enchilada sauce |
2 tablespoons cilantro |
Directions:
1. Preheat oven to 350.
2. In a large skillet, brown ground beef with onion; drain. Return beef & onions to hot skillet off of heat and stir in rice, undiluted soup and taco seasoning. Mix together well.
3. Lightly spray a lasagna pan/ 13 x 9 pan with nonstick cooking spray.
4. Line bottom of pan with 4 of the tortillas.
5. Evenly cover tortillas with half of the meat/rice mixture, then 1/2 of the salsa, then sprinkle with half of the corn, half of the black beans and 1 cup of cheese.
6. Cover again with 4 more of the tortillas and repeat these layers again.
7. Finally, top with the last 4 remaining tortillas. Pour entire can of enchilada sauce over top. Sprinkle with remaining 2 cups cheese and cilantro.
8. Bake at 350 for about 25 minutes.
9. Serve with a dallop of sour cream, if desired.
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