A lot of the time I’ll have a few leftover items and not enough to go around for the whole family. If I can I try to find a way to make it go farther and Friday night I did just that! I had about five homemade beef and cheese burritos that no one had touched in a month. My nephew was jonesing for Mexican food and in a pinch I had an idea of how to incorporate those frozen burritos.
I’m calling it a burrito casserole with five minute Spanish rice on the side(which by the way was the easiest rice I have ever made).
5-6 frozen burritos, homemade or store bought, thawed
1 jar salsa
4 cups cheese
1 pound ground beef, cooked
1/2 onion, chopped
2 garlic cloves, minced
1/2 can refried beans
1 packet taco seasoning
salt and pepper to taste
3 large flour tortillas
Preheat oven to 375 degrees. Using a 9×13 glass pan or aluminum disposable pan, add just enough salsa to cover the bottom of the pan. Lay burritos on the salsa and top with two cups of cheese, more salsa and two large tortillas.
In a medium pan cook ground beef with onion and garlic. Drain if necessary and season with salt, pepper and taco seasoning. Stir in refried beans. If mixture is too thick add about 1/8 to 1/4 cup of water. Less is best since you don’t want it too soupy. Spread the meat mixture over the tortillas, top with one cup of cheese and salsa. With the remaining tortilla, cut it into 8 wedges and place over the casserole in a pattern. (See picture below) Sprinkle remaining cheese over the top, cover with foil and bake for 4o–45 minutes. Remove foil and bake for an additional 15-20 until cheese is melted and the sides are bubbling.
This was the absolute best casserole yet, the burritos were cooked through, everything was cheesy and saucy! Perfectly seasoned! The family really enjoyed it 🙂 Leftovers? Just enough for two people to have half of a corner, no joke! It was THAT good!! Be prepared to have little to no leftovers, however you can make an extra casserole to keep in the freezer for a future meal. Just be sure to use it within a month and to thaw completely before baking.
5 Minute Spanish Rice
3 cups water
1 can Rotel (tomatoes with chiles and onions)
3 cups 5 minute rice
1 Tblsp chili powder
1 tsp Spanish paprika
1/8 tsp cayenne pepper
Salt to taste
Bring water and Rotel to a boil. Add in rice, give a stir, cover and remove from heat. Let the rice sit for 5 minutes or until all the liquid is absorbed. With a fork, fluff the rice and chili powder, paprika, cayenne pepper, and salt.
I’m not good at cooking rice, it usually comes out under done and gummy, or occasionally over cooked and mushy. This came out absolutely perfect! I wasn’t too generous with the salt but that’s a personal preference. The spices were perfect, not too heavy or hot. It was paired perfectly with the casserole with a little guacamole on the side. You can certainly top this off a dollop of sour cream and tortilla chips if you like.
The amounts given in each recipe are based on a family of five, which can be easily reduced or doubled to suit your needs. Ground turkey or chicken can be substituted for the beef if you prefer. The salsa I used was the Pace Restaurant Style, I had a jar with about 1/4 cup of salsa and a brand new jar to use. I like to have extra salsa for meals like this it’s better for a casserole to be extra moist than overly dry. Hope you enjoy 🙂