Mexican Tex-Mex Burrito Enchilada Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
My DH really, really enjoys this, while I just find it OK. ;) I adopted this recipe from the RecipeZaar account in August 2006, and after I prepared it Sept. 4, 2006, I made some minor changes (adding the size of canned ingredients, adding onions in with the meat mixture, etc). Original poster's comments: This is more of a Tex Mex recipe than Mexican. Truly delicious! Ingredients:
6 -8 flour tortillas |
1 (14 ounce) can of drained pinto beans or 1 (14 ounce) can black beans |
1/3 cup sliced black olives |
1 small chopped white onions or 1 small yellow onion |
16 ounces grated mexican blend cheese or 16 ounces cheddar cheese |
1 (10 ounce) can enchilada sauce |
1 1/2 lbs ground beef |
1 (15 ounce) can wolf brand chili, with or without beans |
1 (1 1/4 ounce) taco seasoning mix, packet |
1 (8 ounce) can tomato sauce |
Directions:
1. Brown ground beef with chopped onion.
2. Drain beef; add seasoning and tomato sauce. Add pinto beans.
3. Pour enchilada sauce into a bowl.
4. Dip the flour tortillas into the enchilada sauce and set aside.
5. Cover the bottom of a 9x13 pan with enchilada sauce, then pour the remaining enchilada sauce into the ground beef mixture.
6. Fill the dipped tortillas with the ground beef mixture.
7. Sprinkle with cheese and black olives.
8. Roll the flour tortilla and place in baking dish.
9. Repeat procedure for remainder of tortillas until all are filled and laying in the pan.
10. Pour can of heated Wolf brand chili over the top of the burritos and any remaining meat mixture.
11. Sprinkle with cheese.
12. Bake at 350 degrees until cheese is melted on inside and out.
13. Usually about 15-20 minutes.
14. ENJOY!
|
|