Chipotle Burrito Pie -- OAMC
- Reviews 1
Ready In: 1 hr
Serves: 16
Ingredients
- 2 lbs ground beef
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 (10 ounce) can black olives, sliced
- 2 (4 ounce) cans green chili peppers
- 1 (14 ounce) can diced tomatoes
- 1 (5 1/2ounce) can tomato paste
- 3 chipotle chiles in adobo
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons white vinegar
- 8 large flour tortillas
- 4 cups shredded cheddar cheese
Directions
- Preheat oven to 350 degrees F.
- 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.
- While ground beef is cooking, puree the chipotle peppers until smooth. Add a bit of water to the chipotles if necessary.
- Drain off any excess fat from the ground beef.
- Mix in the tomato paste with the ground beef. Continue cooking about 5 minutes being careful not to burn the mixture.
- Add beef broth, diced tomatoes, olives, green chilies, chipotle peppers, chili powder, cumin and vinegar.
- Reduce heat to low and simmer for 20 minutes.
- 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.
- For OMAC, freeze at this point. I use 4-1 quart casserole dishes when making this for the freezer. Let thaw overnight before baking.
- Bake for 25 to 30 minutes or until the cheese is bubbly.
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