Chipotle Burrito Pie -- OAMC |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I combined a couple of recipes to come up with this one. It is a perfect meal to have in the freezer for when you want something spicy. For a milder version, use less chipotle peppers. I have served it to company and everyone has loved it. Add a side salad and you are all set. Serve with sour cream and guacamole on the side. OMAC directions at the end. Ingredients:
2 lbs ground beef |
1 large onion, chopped |
5 garlic cloves, minced |
1 (10 ounce) can black olives, sliced |
2 (4 ounce) cans green chili peppers |
1 (14 ounce) can diced tomatoes |
1 (5 1/2 ounce) can tomato paste |
3 chipotle chiles in adobo |
2 cups beef broth |
2 tablespoons chili powder |
1 tablespoon cumin |
2 teaspoons white vinegar |
8 large flour tortillas |
4 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic and saute until the ground beef is cooked.
3. While ground beef is cooking, puree the chipotle peppers until smooth. Add a bit of water to the chipotles if necessary.
4. Drain off any excess fat from the ground beef.
5. Mix in the tomato paste with the ground beef. Continue cooking about 5 minutes being careful not to burn the mixture.
6. Add beef broth, diced tomatoes, olives, green chilies, chipotle peppers, chili powder, cumin and vinegar.
7. Reduce heat to low and simmer for 20 minutes.
8. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Layer in the following order. Flour tortillas, meat mixture, cheese. Repeat for one (or more) layers.
9. For OMAC, freeze at this point. I use 4-1 quart casserole dishes when making this for the freezer. Let thaw overnight before baking.
10. Bake for 25 to 30 minutes or until the cheese is bubbly.
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