We doing a Burrito Casserole for Taco Tuesday! This recipe takes all the things that make up a Burrito and layers them into a casserole for an incredible meal with a decent serving of twelve (12). Wrap Any leftovers in tinfoil and refrigerate for 3 days, or freeze for longer storage. Then just heat them up in the oven at 350 F until heated through. Add a dollop of Sour Cream, some reserved Fresh Pico de Gallo and Cilantro or Parsley. Want some heat, add a sprinkle of Chilies de Arbol or some Red Chili Flakes. It's good with a bit of Sriracha too!
Servings: 12
Equipment
- 1 Casserole 9x13
- 2 Bowls for Rice & Taco Meat
- 1 Food Processor or Cheese Grater
Ingredients
- 1 portion Adobo Sazon Rice - or other choice rice (2 C uncooked rice worth), see notes
- 1 portion Pico de Gallo - or Salsa
- 1 portion Red Taco Sauce - or Enchilada Sauce
- 1 pack Large Tortillas
- 1 can Refried Beans
- 500 ml Sour Cream
- 200 g Old Fort Cheddar Cheese - or more
- As Desired Cilantro or Parsley - Fresh or dried
Taco Meat
- 1 lb Ground Beef - or 50/50 Ground Beef & Pork
- 1 Pack Old El Paso Taco Seasoning - or Burrito mix
- 1/2 C Water - or Tomato Juice
- 1 tsp Lemon Juice
- 1 Cube Beef Bouillon
Instructions
- Prepare each ingredient in the order they are listed : Rice, Pico de Gallo or Salsa, Red Taco Sauce or Enchilada Sauce. Set these aside until we're ready to assemble the Burrito Casserole. The total time will take about 35 minutes, because everything else can be prepared while the rice is cooking. Preheat the oven to 350F with the rack in middle position.
- Taco Meat: Combine all the ingredients for the Taco or Burrito Meat in a deep pan and mix well. Place over medium high heat and mix often while browning and ensuring the bouillon cube is completely dissolved into the mixture. Empty into a bowl.
- Refried Beans: In the same pan you just cooked the meat in, add the refried beans and heat over medium heat just until warmed through and becomes easier to spread.
- Burrito Casserole Assembly: Place two Tortillas in the casserole, with the middle overlapping. Slice down the middle and discard the trimmed pieces. Do this for each layer of tortillas for a total of 3 layers.Refried Beans: Spread the refried beans in an even layer, covering the whole casserole. Rice: Empty the rice into the casserole and spread in an even layer. Tortillas: Place the second layer of Tortillas. Sour Cream: Spread the desired amount of Sour Cream in an even layer. Reserve a good amount for garnishing. Meat: Spread out most of the meat in an even layer and use the remaining to place in spots where it's thin a bit.Red Sauce: Drizzle Red Sauce over the meat and spread out evenly.Tortillas: Place a third layer of Tortillas. Red Sauce: Spread out another layer of Red Sauce over the Tortillas. If using Salsa, then apply this and skip the Pico de Gallo in the next step. Pico de Gallo: Sprinkle about 1/2 of the Pico de Gallo. Reserving the rest for garnishing. Cheese: Add Cheese in an even layer.
- Cooking: Place the Casserole into the oven for 20 minutes. Remove and let rest for 20 minutes.
- Serving: Slice lengthwise into 3 equal strips. Then slice across in half and each half in half again for a total of 12 roughly the same size servings. Plate a serving with fresh Pico de Gallo, good dollop of Sour Cream and Cilantro or Parsley.
Notes
Rice: Other kinds of rice can be used, just ensure you are using 2 C of uncooked rice for this recipe. Some ideas are Taco Rice, Yellow Cumin Rice, Mexican Rice.