Tuesday, October 13, 2015

Beef Burrito Casserole

I've been trying out some new recipes lately and this one caught my eye for a couple of reasons: simplicity, it's Mexican, and it has tortillas (and anything that has tortillas is a winner in my book)! This came from Recipe Girl. I made a few minor adjustments, but overall, the recipe is pretty perfect.

Beef Burrito Casserole
1/2 tbs - 1 tbs extra virgin olive oil
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 tsp garlic powder
1/2 tsp garlic salt
1/2 teaspoon ground cumin
One 14-ounce can chili beans, drained
Salsa (1 cup + enough for serving with the casserole)
1/3 cup grated Parmesan cheese
8-10 8-inch flour tortillas
2 cups shredded cheddar or jack cheese (or mixture of both)
3 green onions, chopped or fresh chives (which is what I used)
sour cream, salsa and avocado, for serving

1. Put the oil in the bottom of a large nonstick skillet over medium heat. Cook the beef and onion until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, garlic powder, garlic salt, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.

2. Preheat the oven to 350 degrees F. Spray a 13x9-inch glass baking dish with nonstick spray.

3. Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 or 10 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions (or chives) on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly. Serve burritos with sour cream, salsa and avocado, as desired.

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