Burrito Lasagna is a great weeknight meal. It’s a great make-ahead and freeze dinner and will feed a crowd!
I am always looking for great weeknight meals…
Especially ones that I can make ahead and freeze.
So I look for other ways to use those flavors in different meals. There are only so many Taco Tuesdays in a week.
Anyhow, piling loads of flavors into one giant Tex-Mex conglomeration and layering it is like a Burrito on crack.
Plus, you can certainly alter some of the ingredients to suit your own taste…
It’s like you walked into Chipotle and asked for a Burrito for a giant.
First dice up an onion…
And grab your main ingredients. This is majorly semi-homemade. Also, I clearly have no brand affiliation here…
Saute some lean ground beef (or ground turkey) with all your other stuff…
And then add in a can of corn. Because I love corn in my Tex-Mex.
Smear a bit of the filling on the bottom of a 9×13…
And then layer your tortillas on top. I ripped up a tortilla to fill in the open spaces because I’m OCD about layered food. NO GAPS!
Repeat the process over and over and over…
See? All the layers?
Then top with cheese of course!
Bake it until the cheese is melty and gorg.
Let it sit for a bit before slicing and then slap your face all up in that.
- 2 lbs lean ground beef or ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cayenne pepper
- 1 (4 oz) can diced green chilis
- 1 (4 oz) can sliced black olives, drained
- 1 (14 oz) can diced tomatoes with green chilis
- 1 (16 oz) jar taco sauce
- 2 (16 oz) cans refried beans
- 1 (15 oz) can corn, drained
- 12 (8 inch or medium sized) flour tortillas
- 1 1/2 cups grated cheddar cheese
- In a large skillet cook ground beef for about 5 minutes, until about half way cooked. Add in diced onions and garlic and continue cooking until meat is completely cooked through and onions are soft, about 8 more minutes. Since you are using lean meat you probably won’t need to drain any excess fat, but if there is fat, drain that now.
- Add in cumin and cayenne pepper and stir until combined with meat.
- Add in olives, green chilis, taco sauce, refried beans and corn. Stir until mixed in evenly and simmer over low heat for 10 minutes.
- While mixture is simmering, preheat oven to 350°.
- When ready to assemble Put about 1 1/2 cups of the meat mixture in the bottom of a 9×13 pan, just enough to coat the bottom of the pan. Layer that with 2 flour tortillas. I ripped up a tortilla and used that to help fill in the gaps. Top this with about 1 1/2 to 2 cups of the meat mixture. Continue layering until you use all your tortillas and top with the remaining meat mixture and then sprinkle with grated cheese.
- Bake uncovered for 25 minutes until cheese is melted.
- Allow to cool for 15-20 minutes before serving.
recipe lightly adapted from all recipes