Beef & Cheese Burrito Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From an old Good Housekeeping magazine. Ingredients:
1 1/2 lbs ground beef |
1 tablespoon olive oil |
2 medium onions, chopped |
1 tablespoon chili powder |
1 teaspoon salt |
1/2 teaspoon ground red pepper |
1/2 teaspoon cumin |
1/2 teaspoon dried oregano |
1 (16 ounce) can tomatoes, drained |
1/2 lb monterey jack cheese, shredded |
1 medium tomato, chopped |
1 (8 3/4 ounce) can whole kernel corn, drained |
2 tablespoons chopped parsley |
6 (7 inch) flour tortillas |
Directions:
1. Preheat oven to 375 degrees. In a 12 inch skillet over high heat, cook ground beef, stirring frequently, until all pan juices evaporate and meat is well browned. With a slotted spoon, remove beef to a bowl.
2. In the same skillet over medium heat, in hot olive oil, cook onions, stirring occasionally, until golden and tender. Return ground beef to skillet; stir in chili powder, salt, ground red pepper, cumin, and dried oregano; cook 1 minute. Stir in canned tomatoes; with a spoon, break up tomatoes into small pieces. Remove skillet from heat. Stir in cheese.
3. In a bowl, mix chopped tomato, corn, and parsley; set aside.
4. Spoon beef mixture onto center of each tortilla; fold into cornucopia shapes and arrange in a shallow round 2 1/2 quart casserole. Top center of casserole with tomato-corn mixture and bake, uncovered, 20 to 25 minutes until heated through.
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