How Many Points in Beef Burrito Casserole

Cheesy Beefiness Burrito Casserole

Comments

Credit: Lauren Miyashiro

Flip the script for taco dark and make this cheesy burrito-inspired dinner! Ground beefiness, cheese, beans, and tortillas are layered to give you all the Tex-Mex vibes in ane hearty, lasagna-like goulash. Bonus: It makes amazing leftovers.

In that location are no rules when information technology comes to a burrito casserole, so feel free to switch things up co-ordinate to preference. Ground chicken can be substituted for ground beef. Or make it vegetarian by omitting the beef and adding chopped tomatoes, corn, more beans, and peppers. For another pop of spice, employ shredded pepper Jack in place of the Mexican cheese alloy.

Can I Make Burrito Casserole Ahead of Fourth dimension?

To make this ahead of time, fully assemble the casserole, embrace, and refrigerate overnight.  Bake according to instructions. Because it volition be cold, boosted oven fourth dimension may be needed. Store leftovers in an airtight container in the fridge for up to 4 days.

How to Freeze Burrito Casserole

To freeze this casserole, store it (broiled or unbaked) in a freezer-safe dish. Wrap tightly in plastic wrap, then foil and freeze for up to three months. Allow thaw in the refrigerator overnight, or let sit down at room temperature for two hours earlier baking co-ordinate to recipe instructions if the casserole is unbaked. If the casserole is already broiled, throw it in the oven until it'due south warmed through.

This super-cheesy casserole is the ultimate make-ahead meal.

• alcohol-gratis
• egg-free
• fish-free
• peanut-free
• shellfish-free
• pork-free
• saccharide-conscious
• gluten-free
• wheat-costless
• high-cobweb
• soy-free
• tree-nut-gratuitous

Per serving, based on

6

servings. (% daily value)

• Calories 681
• Fat 43.8 m (67.3%)
• Saturated 19.4 yard (97.2%)
• Carbs 35.ix g (12.0%)
• Fiber 7.6 g (30.2%)
• Sugars 4.0 yard
• Protein 36.seven thousand (73.4%)
• Sodium 943.0 mg (39.iii%)

Ingredients

• one

  medium red onion

• 1

  medium red bell pepper

• 1

  medium jalapeño, or 1 (4-ounce) tin can drained diced dark-green chiles

• 2 cloves

  garlic

• viii

  (about 6-inch) corn or flour tortillas

• 1 pound

  lean basis beefiness

• 2 tablespoons

  olive oil

• 1 (about 15-ounce) can

  black or pinto beans

• ane tablespoon

  taco seasoning

• 1 teaspoon

  ground cumin, plus more as needed

• 1 teaspoon

  dried oregano

• i/4 teaspoon

  freshly ground blackness pepper

• Kosher salt

• 1 (8-ounce) tin

  tomato sauce

• 12 ounces

  shredded Mexican cheese alloy (about 3 cups)

Serving options:

• Chopped tomato

• Fresh cilantro leaves

• Sliced avocado

• Pickled jalapeño slices

• Sour foam

Instructions

1. Accommodate a rack in the eye of the oven and estrus the oven to 375℉.

2. Die 1 medium red onion. Core, seed, and dice i medium red bell pepper and 1 jalapeño if using. Mince 2 garlic cloves. Cutting 8 (6-inch) tortillas in one-half.

3. Heat a large skillet over medium-high heat until shimmering. Add ane pound lean basis beef and cook, breaking upward the meat with a wooden spoon, until browned and cooked through, half dozen to 8 minutes. Using a slotted spoon, transfer the meat to a plate, then pour off whatsoever fatty from the skillet.

4. Add 2 tablespoons olive oil to the pan and heat over medium-loftier heat until shimmering. Add the onion, bell pepper, jalapeño or 4 ounces tuckered diced green chiles, and garlic. Melt, stirring occasionally, until softened, 5 to seven minutes. Meanwhile, drain and rinse one can black or pinto beans.

5. Render the beef and any accumulated juices to the skillet. Add 1 tablespoon taco seasoning, 1 teaspoon basis cumin, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper. Melt, stirring oft, until the spices are fragrant, well-nigh 2 minutes. Remove the pan from the oestrus.

6. Spread 1 tablespoon tomato sauce from an eight-ounce can in the lesser of an 8x8-inch or other 2-quart baking dish. Cascade the remaining sauce into the ground beefiness mixture and stir to combine. Taste and flavor with kosher salt and more cumin as needed.

7. Arrange v tortilla halves in a single layer in the baking dish, overlapping them every bit needed. Spread half of the basis beef mixture over the tortillas, then peak with half of the beans and sprinkle with 1 loving cup of the shredded Mexican cheese blend. Repeat layering five more tortilla halves, the remaining meat mixture, the remaining beans, and one cup of the shredded cheese. Top with the remaining tortilla halves and sprinkle with the remaining i cup cheese.

8. Comprehend the baking dish loosely with aluminum foil. Broil for xv minutes. Uncover and broil until the cheese is bubbly and beginning to brown, about 10 minutes. Let cool for at least 10 minutes earlier serving. Garnish with the desired toppings.

Recipe Notes

Storage: Air-condition leftovers in an airtight container for upwards to 4 days.

rexbeform.blogspot.com

Source: https://www.thekitchn.com/burrito-casserole-23235459

Share this post