Logan's Burrito Casserole
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1 lb ground beef
- 2 tablespoons taco seasoning
- 3 soft taco-size flour tortillas
- 1⁄2 large onion, chopped fine
- 7 ounces salsa verde, canned
- 1⁄2 cup salsa, refrigerated
- 1⁄4 lb medium cheddar, grated
- 1⁄4 lb Velveeta cheese, sliced thin
- 2 ounces feta cheese
- 8 ounces corn
- 16 ounces refried beans
- 1 teaspoon garlic powder
- 1 teaspoon powdered oregano (crushed oregano can also be substituted)
- 1 teaspoon Tony Chachere's Seasoning
- 1⁄4 cup sour cream
- 1 teaspoon olive oil, to coat the bottom of your cooking dish
directions
- In a 2 quart round casserole dish, coat the bottom with the oil. Lay one tortilla in the dish, cover with 1/3 of the beans, 1/3 of the onions, the can of green salsa, and half the cheddar cheese. Place a second tortilla in the dish, cover with 1/3 of the beans, 1/3 of the onion, all of the corn, all of the feta, the refrigerated salsa, and all the Velveeta; top this layer with the garlic powder, oregano, and creole seasoning. Lay the final tortilla into the dish; top with the last of the onions and cheddar. Bake at 350 degrees for 1 hour.
- Brown the ground beef and add the taco seasoning according to manufacturers directions. I try to time this step to coincide with the casserole being finished, so I usually start it about 20 minutes before the casserole comes out of the oven.
- Add the ground beef to the top of the portions as you are serving it. Top with the sour cream. Please note: this dish comes out somewhat soupy in constancy, so we serve it in a bowl with tortilla chips on the side.
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RECIPE SUBMITTED BY
I'm a stay-home mom of three beautiful children, and the domestic goddess of my DH's dreams. Yes, those are some big shoes to fill, but I love every day and enjoy the life we have built for ourselves.
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<br>I guess you could say I'm quite the traditional homemaker. I prefer to cook from scratch, to include making our own bbq sauce, ketchup, salad dressing, etc. I plan to start working on my canning skills next fall, as well as more bread-making with our own home-ground flours. I do quite a bit of sewing, knitting, and crocheting, and have made many of the things my family uses daily (curtains, quilts, blankets, clothes, etc ...). My baking skill is still a bit low in my opinion, but I've been working hard on that and and so thankful for the 'tried and true' recipes and tips I've found here.
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<br>I would like to thank you all here at 'Zaar for the wonderful recipes we've tried and for the inspiration you have given me.