Friday, June 10, 2011

Creamy Burrito Pie from Lydia

1lb Ground Beef

Onion, chopped

1 teaspoon Minced Garlic

1oz Sliced Black Olives

5oz Diced Tomatoes with Green Chile Peppers

½ packet Taco Seasoning

8oz Taco Sauce

16oz Refried Beans

6 - 8” Flour Tortilla Shells

6oz Mexican Cheese, shredded

Sauté Ground Beef in large skillet over medium heat. Add Onion, Garlic, and Taco Seasoning. Sauté until translucent. Drain excess fat. Mix in Olives, Tomatoes, and Taco Sauce. Stir mixture thoroughly, reduce heat to low and simmer for 30 minutes.

Spread each Tortilla Shell with Refried Beans. Set aside (may stack).

Spread a thin layer of the meat mixture in the bottom of a round casserole dish (tortilla size). Cover with three tortillas. Follow with more meat mixture and layer of cheese. Repeat tortillas, meat, and cheese. (You’ll have two of the following: meat, tortilla, beans, tortilla, beans, tortilla, beans, meat mixture, cheese.)

Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw, bake at 350 degrees for 30 minutes, covered. Bake an additional 15-30 minutes uncovered.

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