Community Pick
Burrito Pie
"This recipe is so wonderful I had to share with everyone! Spicy and delicious - it's like a Mexican Lasagna! Makes a lot of servings and would be great for those Cinco de Mayo parties! From allrecipes.com and Kathi McClaren."
photo by Anonymous
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 (2 ounce) can black olives, sliced
- 1 (4 ounce) can diced green chili peppers
- 1 (10 ounce) can diced tomatoes with mild green chilies
- 1 (16 ounce) jar taco sauce
- 2 (16 ounce) cans refried beans
- 12 (8 inch) flour tortillas
- 9 ounces shredded colby cheese
directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef for 5 minutes.
- Add the onion and garlic, and saute for 5 more minutes.
- Drain any excess fat, if desired.
- Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans.
- Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
- Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish.
- Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese.
- Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
- Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
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Reviews
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This is really yummy! I cut the recipe in half. I used ground turkey instead of beef. Also, instead of the colby cheese, I used the mexican style shredded cheddar cheese. I used a round 2.5QT casserole dish, and the tortillas fit in there perfectly. It is kind of like a mexican lasagna casserole. It is spicy and has kick, but not too hot. Really yummy! Even when the recipe is cut in half, it still makes a lot. -
Excellent! I also have made this one from allrecipes.com. I served this for company and it was a Huge hit. If you like Mexican food you Will love this! It does make a ton though, I'd suggest halving it for an average-sized family, unless you're making one to eat and one to freeze. Most definite keeper, I'd forgotten about it. Thank-you Denise for posting this, now I can add it to my Zaar cookbook, yay! -
Denise! What a wonderful dish! Made it last night for Dahling and myself and it definitely qualified as an "UMMM" dish. After every bite, Dahling would go "UMMM!" Only changed a few things, halved the recipe, used shredded cheddar jack with jalapenos and added about 1/4 tsp of cayenne pepper. Gave it a nice snap. Will make this one over and over. Thanks!!!
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This was outstanding! I was skeptical cause of the refried beans (I don't care for them too much) but when I did try it, I was floored! This is a great recipe that's going into my recipe box, that's for sure. Served with a little sour cream, maybe a salad or even some crunchy tortilla chips, voila! A great meal! Thanks for sharing this one. Even the leftovers tasted great! -
It's nice to find recipes that are easily converted for vegetarian feasting, and it's a bonus when the dish tastes great and is as easy to prepare as this one. We don't eat red meat, so I subbed Gimme Lean vegetarian "ground beef" and loved the result. No other changes... flavor is well balanced, spicy sauce, earthy beans, creamy cheese... and it smells wonderful while baking!
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Tweaks
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It was quick and easy! I used salsa instead of the tomatoes and everything else was the same. I had some left over filling because I could not layer anymore. I will find something where I can use it. I served it with a cold corn salad and some sour cream. Will make again. -
I forgot the olives when I went shopping, and had only plain diced tomatoes, but this recipe was delicious and was a huge hit in my house. The *only* complaint I had was that the tortillas got sort of gummy/gluey during baking. I'm making it again tonight (I remembered the olives this time!) only I'm using soft corn tortillas instead of flour. I realize burritos aren't made with corn tortillas, lol, but it's worth a shot! -
I made this as a healthy, lower fat option to celebrate Cinco de Mayo. I used ground turkey instead of beef, omitted the olives, and halfed the recipe since there are only 2 of us eating. I also added a chopped jalepeno pepper because i had one on hand that I needed to use before it went bad. I lightened up the recipe with fat free refried beans and Kraft Free Cheddar cheese. This was a deliciuos way to satifsy a mexican food craving, and it wasn't overly difficult to make. Very tasty, it really does taste like a giant burrito. I thought at first it needed more heat, but the heat increased in your mouth as you kept eating. With my modifications, this was only 5 WW pts for 1/6 of the pie. My only complaint is that even though I toasted the tortillas before I assembled the pie, they still got soggy by the time I took it out of the oven, but that is not the recipe's fault. Thanks for sharing, we will definitely make this again! -
This was great, fast, and easy! I subbed chopped chicken breast for the ground beef and used vegetarian refried beans(no lard) and it was delicious. Great with a side of spanish rice(you could even bake it in) and sour cream and guac. Loved it!
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My DH loved the BURRITO PIE. It was so easy to prepare!! My grown children ate the leftovers and asked me to make them a dish of it for their families to enjoy at their homes. I have since doubled the recipe twice and froze a dish that was really good when cooked. Having made this several times I did notice that this is MUCH BETTER when made with corn tortillas instead of the flour tortillas. The flour ones were too moist and soggy when cooked. Definitely will go in MY RECIPE BOOK as a keeper!!!
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