Burrito Casserole Recipe

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Recipes are a funny thing.  Every once in a while I try a new one that is way outside the box and typically with good success but mostly I tend to stay in the same realm of things.  Adding another Mexican food recipe ot the mix isn’t surprising at all for our family.  They’re always well received by everyone and basically they’re just a delicious comfort food.  This Burrito Casserole recipe is no different.  Everyone enjoyed it and had seconds.  I highly recommend serving it with a bit of Mexican or Spanish rice as a side.  So good.

Burrito Casserole Recipe
2lb ground beef
6 tablespoons (or 2 packets) taco seasoning
10 large flour tortillas
large (40.5oz) can refried beans
4-6 cups shredded cheddar cheese
3 cans cream of mushroom soup
10oz sour cream
2 cans corn
1 can sliced olives
sour cream & salsa for topping

Brown ground beef with garlic salt, pepper, oregano (you can add onion, half of my family doesn’t love them at all so I don’t add them in usually) and drain.
Add taco seasoning and refried beans to ground beef and warm.
In separate bowl combine corn, sour cream, and cream of mushroom soup.

I used one 9×13 casserole dish and one 9×9 casserole dish.

In a 9×13 casserole dish sprayed with cooking spray put a layer of the soup mixture in the bottom of the pan, tear up 3 flour tortillas and layer over mixture.  Top with a layer of bean mixture and then top with cheese.  Repeat layers.  In the smaller pan I did everything the same except instead of 3 tortillas each layer I used 2.

Bake covered at 350° for 20-30 minutes.
Garnish with sliced olives, sour cream, salsa, and shredded cheese.
As I said before, my family all really enjoyed this recipe.  You should definitely try it and let me know what your family thinks!