Beefy Layered Burrito Casserole

By pcoates

This casserole is very hearty and flavorful. I serve it with a dallop of sour cream on top. Great to make ahead and bake later.

Ingredients

• 2 lbs lean ground beef
• 1 small white onion, chopped
• 2 cups cooked rice
• 1 (10 3/4 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can nacho cheese soup
• 1 (1 1/4 ounce) packet taco seasoning
• 12 burrito-size flour tortillas
• 1 (16 ounce) salsa
• 1 (15 ounce) can black beans, drained
• 1 (29 ounce) can corn, drained
• 4 cups shredded cheddar cheese
• 1 (10 ounce) can enchilada sauce
• 2 tablespoons cilantro

Details

Servings 1
Preparation time 15mins
Cooking time 40mins
Adapted from mexican.food.com

Preparation

Step 1

Directions:

1 Preheat oven to 350.

2 In a large skillet, brown ground beef with onion; drain. Return beef & onions to hot skillet off of heat and stir in rice, undiluted soup and taco seasoning. Mix together well.

3 Lightly spray a lasagna pan/ 13" x 9" pan with nonstick cooking spray.

4 Line bottom of pan with 4 of the tortillas.

5 Evenly cover tortillas with half of the meat/rice mixture, then 1/2 of the salsa, then sprinkle with half of the corn, half of the black beans and 1 cup of cheese.

6 Cover again with 4 more of the tortillas and repeat these layers again.

7 Finally, top with the last 4 remaining tortillas. Pour entire can of enchilada sauce over top. Sprinkle with remaining 2 cups cheese and cilantro.

8 Bake at 350 for about 25 minutes.

9 Serve with a dallop of sour cream, if desired.