Burrito Lasagna

By melanieroe

12 Servings
Prep: 35 min. Bake: 30 min. + standing

Nutrition Facts: 1 piece (calculated without toppings) equals 515 calories, 25 g fat (12 g saturated fat), 83 mg cholesterol, 1,325 mg sodium, 44 g carbohydrate, 3 g fiber, 29 g protein.

Ingredients

• 2 pounds ground beef
• 2 cans (10 ounces each) enchilada sauce
• 1 envelope taco seasoning
• 1 tablespoon ground cumin
• 1 package (8.8 ounces) ready-to-serve Spanish rice
• 12 flour tortillas (8 inches), warmed
• 1 can (15 ounces) refried beans
• 4 cups (16 ounces) shredded Mexican cheese blend
• Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream
• Side: Chips and Salsa

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.

Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13-in. x 9-in. baking dish. Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture (dish will be full).

Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice. Yield: 12 servings.