Beef Cheese Burrito Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine refried beans and burrito seasoning in a bowl and mix well. Add mixture to the beef in the skillet and stir well.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Place a layer of chips into the prepared casserole dish to just cover the bottom. Follow by 1/2 the meat mixture, 1/2 the soup mixture, 1 cup shredded Mexican cheese blend, and 1/2 the salsa. Repeat layers and top with remaining cheese.
• Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

Steps:

• Brown the ground beef with the salt and pepper to taste (if using shredded meat that has already been cooked, skip this step.
• Mix the meat, beans and green chilies together.
• Cut the tortillas in half; lay them in a 9 x 13 rectangular pan, placing the cut edges square to the side of the pan, over lapping as needed.
• Spread 1/3 of the meat and bean mixture on top of tortillas.
• Pour 1/2 cup of the sauce over the meat.
• Sprinkle on 1/2 cup of the cheese.
• Repeat layer once more.
• Add one more layer by adding tortillas and meat mixture.
• Top with another layer of tortillas; pour last cup of sauce over the tortilla covered casserole.
• Sprinkle with remaining cheese.
• Bake in 350 degree oven until hot and the cheese is melted.
• Top with lettuce and tomatoes.
• Serve with sour cream.

Steps:

• Heat rice according to package directions. Meanwhile, crumble beef into a 4-qt. microwave-safe dish. Add corn and beans; mix well. Microwave, covered, on high until beef is no longer pink, 4-5 minutes; drain. Stir in salsa and cheese; microwave until cheese is melted, 2-3 minutes longer. Stir in rice., Spoon 3/4 cup beef mixture in the center of each tortilla; add additional ingredients of your choice. Fold bottom and sides of tortilla over filling and roll up. Freeze option: Cool beef mixture before making burritos; omit lettuce and sour cream from filling options. Individually wrap burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds. Carefully open burritos and add additional filling ingredients as desired.

Steps:

• Preheat oven to 375 degrees. In a 12 inch skillet over high heat, cook ground beef, stirring frequently, until all pan juices evaporate and meat is well browned. With a slotted spoon, remove beef to a bowl.
• In the same skillet over medium heat, in hot olive oil, cook onions, stirring occasionally, until golden and tender. Return ground beef to skillet; stir in chili powder, salt, ground red pepper, cumin, and dried oregano; cook 1 minute. Stir in canned tomatoes; with a spoon, break up tomatoes into small pieces. Remove skillet from heat. Stir in cheese.
• In a bowl, mix chopped tomato, corn, and parsley; set aside.
• Spoon beef mixture onto center of each tortilla; fold into cornucopia shapes and arrange in a shallow round 2 1/2 quart casserole. Top center of casserole with tomato-corn mixture and bake, uncovered, 20 to 25 minutes until heated through.