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Burrito Casserole
Donna Smith
Ingredients
2 packages (1.5 ounces each) enchilada sauce mix (powdered)
3 cups water
1 can (12 ounces) tomato paste
2 to 3 garlic cloves, minced
Salt and pepper, to taste
2 pounds lean ground beef
8 to 9 large flour tortillas
4 cups shredded cheddar cheese
1 can (16 ounces) refried beans
Directions
Combine the enchilada sauces mixes, water, tomato paste, minced garlic, salt and pepper in a skillet. Bring to boil, reduce heat and simmer about 15 minutes.
In another skillet, brown the ground beef. Stir about 1/3 of the sauce into the ground beef. Spread another 1/3 of the sauce into the bottom of a 13x9x2-inch baking pan. Place three to four tortillas to cover the bottom (tear them if necessary). Spoon half the meat mixture over tortillas and sprinkle with 1 1/2 cups of the cheese. Add more tortillas to cover the cheese, then spread the refried beans to cover tortillas, and then top with the remaining meat. Cover with 1 1/2 cups of the cheese. Put more tortillas on to cover the cheese, then pour on the remaining sauce. Top with the remaining cheese.
Bake at 350 degrees F for about 35 minutes.
Suggestions
This is great served with pico de gallo, sour cream, chopped green onion, guacamole and tortilla chips.