Friday, April 12, 2013

Burrito Lasagna

Burrito Lasagna

2 lbs. ground beef
2 cans (10 oz each) enchilada sauce
1 envelope taco seasoning
1 Tbsp. cumin
1 package (8.8 oz) ready-to-serve Spanish rice*
12 flour tortillas (8 inch size)
1 can (15 oz) refried beans
4 c. (16 oz) shredded Mexican cheese blend
Optional toppings: salsa, sliced avacado, shredded lettuce, taco sauce, sour cream, chopped tomatoes, sliced black olives

In a large skillet, cook beef over medium heat until no long pink; drain.  Stir in enchilada sauce, taco seasoning and cumin; heat through.

Heat rice according to package directions.  Spread each tortilla with about 2 Tbsp. refried beans.  Spread 1 cup meat mixture into a greased 13 x 9 inch baking dish. Layer with 4 tortillas anda third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers.  Top with the remaining tortillas, rice and meat mixture. Dish will be full!

Cover and bake at 350 for 20 minutes.  Sprinkle with remaining cheese.  Uncover; bake 10 - 15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.  Serve with your favorite toppings.

*I used a package of the Lipton Spanish Rice. I cooked it up and then used it as directed in the recipe.

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