Tuesday, September 13, 2016

Creamy Burrito Casserole






  • one lb ground beef
  • one can refried beans
  • 1/2 medium onion chopped
  • one package of taco seasoning
  • six large flour tortillas
  • 2-3 cups shredded Colby Jack cheese
  • one can cream of mushroom soup
  • four ounces sour cream


How to Make It

  • a little hot sauce if you want spicy
  • Brown ground meat and onion, drain if necessary. Add taco seasoning and mix in refried beans. Mix sour cream and soup in separate bowl. Spread 1/2 of soup mixture in casserole dish. Tear up 3 tortillas and spread over soup mixture. Put 1/2 of meat mixture over tortillas. Add a layer of cheese and then add hot sauce if you are using it. Repeat layers. Then sprinkle cheese over top and bake uncovered 20-30 minutes at 350 degrees. Definitely make sure you have enough meat for the top layer otherwise your tortillas will get a lot of heat and be extra crunchy. We used 3 cups of cheese because we like things cheesy. We also made the casserole the night before and refrigerated it before cooking it before we ate. I think that worked well but it needed the full 30 minutes to warm up (even after we had let it sit out awhile to try to get to room temperature).
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