Smothered Beef and Bean Burrito Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a great way to use up left over Chile Verde Con Cerdo (Green Chili With Pork). You can layer in leftover Spanish rice as well. Make this casserole lasagna style. Ingredients:
1 1/2 lbs ground beef or 1 1/2 lbs beef roast, shredded |
salt and pepper |
1 (15 ounce) can refried beans |
1 (4 ounce) can green chilies, diced |
10 flour tortillas |
2 cups green chili sauce (canned green enchilada sauce works well if you don't wish to make green chili) |
2 cups shredded cheese |
2 cups shredded romaine lettuce |
2 large tomatoes, diced |
sour cream |
Directions:
1. Brown the ground beef with the salt and pepper to taste (if using shredded meat that has already been cooked, skip this step.
2. Mix the meat, beans and green chilies together.
3. Cut the tortillas in half; lay them in a 9 x 13 rectangular pan, placing the cut edges square to the side of the pan, over lapping as needed.
4. Spread 1/3 of the meat and bean mixture on top of tortillas.
5. Pour 1/2 cup of the sauce over the meat.
6. Sprinkle on 1/2 cup of the cheese.
7. Repeat layer once more.
8. Add one more layer by adding tortillas and meat mixture.
9. Top with another layer of tortillas; pour last cup of sauce over the tortilla covered casserole.
10. Sprinkle with remaining cheese.
11. Bake in 350 degree oven until hot and the cheese is melted.
12. Top with lettuce and tomatoes.
13. Serve with sour cream.
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