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TEST KITCHEN APPROVED

Burrito Pie

Name: Burrito Pie
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 2 casseroles (6 servings each)
Cuisine: North America, Mexican
Ingredients: 2 pounds ground beef; 1 medium onion, chopped; 2 garlic cloves, minced; 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce); 1 bottle (16 ounces) taco sauce; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 1 can (4 ounces) chopped green chiles; 1 can (3.8 ounces) sliced ripe olives, drained; 12 flour tortillas (8 inches), halved; 4 cups shredded Colby-Monterey Jack cheese

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 40 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Renee Starret

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 20, 2022

Layers of cheese, meat sauce and tortillas create a satisfying Mexican lasagna kids of all ages will love. The recipe makes two casseroles, so you’ll have an easy meal later, too. —Renee Starret, Benton, Louisiana

TEST KITCHEN APPROVED

Burrito Pie

Contest Winner

6 Reviews Add your review

Yield:2 casseroles (6 servings each)

Prep:40 min

Cook:30 min

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Ingredients

2 pounds ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 bottle (16 ounces) taco sauce
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (4 ounces) chopped green chiles
1 can (3.8 ounces) sliced ripe olives, drained
12 flour tortillas (8 inches), halved
4 cups shredded Colby-Monterey Jack cheese

Text Ingredients

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Directions

1
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the beans, taco sauce, tomatoes, chiles and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.

2
Spread 1 cup meat mixture in each of two greased 11x7-in. baking dishes. Layer with four tortilla halves, 1 cup meat mixture and 2/3 cup cheese. Repeat twice.
3
Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
4
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.