Chipotle Burrito Pie -- OAMC

Recipe by Vanilla Bean

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.

Top Review by Chef Valbowski

Easy, one hour flat and it was done, (even while having 2 boys running in and out) and we loved it so much, that I had to write about it. First off, mainly what I do here on the Zaar, is find great recipe bases and then complicate them or maybe a better term is mod them. This one needed little modding- all I did on the seasoning front was add a a tbsp of chipotle powder, 3 tbsp of cilantro, and a packet of taco seasoning mix that wasn't going anywhere soon. My goal was to make this fit into 2 lasagna pans so I added a box of Arroyo Rice into a couple of the layers and a package of Chorizo sausage too. That gave me just enough volume, along with heavy doses of cheese, to make it just fit my desired result. LOVED IT. Something I will do next time is put in extra layers of burritos too. I firmly believe that El Banderito is the best for store bought. We ate half of one pan within 15 minutes, just my wife and I. It had been a long day! Thanks, Vanilla B. Can't believe that no one has rated this yet...

Ingredients Nutrition


  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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