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    You are in: Home / Recipes / Mexican Tex-Mex Burrito Enchilada Casserole Recipe
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    Mexican Tex-Mex Burrito Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    newspapergal's Note:

    My DH really, really enjoys this, while I just find it OK. ;) I adopted this recipe from the RecipeZaar account in August 2006, and after I prepared it Sept. 4, 2006, I made some minor changes (adding the size of canned ingredients, adding onions in with the meat mixture, etc). Original poster's comments: "This is more of a Tex Mex recipe than Mexican. Truly delicious!"

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    Units: US | Metric


    1. 1
      Brown ground beef with chopped onion.
    2. 2
      Drain beef; add seasoning and tomato sauce. Add pinto beans.
    3. 3
      Pour enchilada sauce into a bowl.
    4. 4
      Dip the flour tortillas into the enchilada sauce and set aside.
    5. 5
      Cover the bottom of a 9x13 pan with enchilada sauce, then pour the remaining enchilada sauce into the ground beef mixture.
    6. 6
      Fill the dipped tortillas with the ground beef mixture.
    7. 7
      Sprinkle with cheese and black olives.
    8. 8
      Roll the flour tortilla and place in baking dish.
    9. 9
      Repeat procedure for remainder of tortillas until all are filled and laying in the pan.
    10. 10
      Pour can of heated Wolf brand chili over the top of the burritos and any remaining meat mixture.
    11. 11
      Sprinkle with cheese.
    12. 12
      Bake at 350 degrees until cheese is melted on inside and out.
    13. 13
      Usually about 15-20 minutes.
    14. 14

    Ratings & Reviews:

    • on June 08, 2008


      Made this last night to satisfy a Mexican craving. I did one tray with the chili and one without. It was good, satisfying food. I didn't find it spicy at all. I did use chili beans instead of the pinto beans and didn't add the tomato sauce, using the sauce from the chili beans instead. My family ate it up!

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    • on May 04, 2006


      Great recipe! I made this using the taco seasoning and found it to be a little on the salty side. Also, next time I will cook the onions with the meat so that they are not so crunchy. This would be a great way to use up leftover homemade chili!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2004


      My husband loved this recipe. It tasted very good and not as spicy as I thought it would. I used the taco seasoning in the ground beef. We topped it with lettuce, tomato and sour cream. I will make this recipe again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Tex-Mex Burrito Enchilada Casserole

    Serving Size: 1 (296 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 765.9
    Calories from Fat 390
    Total Fat 43.3 g
    Saturated Fat 21.8 g
    Cholesterol 156.6 mg
    Sodium 2263.9 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 9.7 g
    Sugars 10.6 g
    Protein 47.1 g

    The following items or measurements are not included:

    Wolf brand chili

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