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Monday, November 11, 2013

Burrito Supreme Casserole

This has become a family favorite.  You can omit the rice if you would like...just put it in a smaller casserole dish.  A definite plus with this recipe is one usually has most ingredients on hand.  Couple that with the fact that this is easy and quick...makes it a sure fire winner.


1 lb ground beef
1/2 onion, diced
1 pkg. of Mexican rice (I use the boxed variety)
1 pkg taco seasoning
6 flour tortillas
1 can refried beans
2-3 cups shredded sharp cheddar cheese
1 can cream of mushroom soup
4 oz. sour cream


Preheat the oven to 350 degrees. Make the rice, and set aside.  In a large skillet brown meat with onion. (Helpful hint:  If you use the leanest meat, you will have no grease.)  Add taco seasoning and refried beans to the hamburger mix. Make sure you add the required amount of water needed in the directions for the taco seasoning.  In a separate bowl combine the mushroom soup and sour cream. Make sure it is mixed well.  You can add a total of 8 oz of sour cream if you prefer.

Spread half the sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas into bite sized pieces and place them in an even layer on top of the sour cream mixture. Take half of the rice and spread it over the tortilla layer.  Then, put half of the meat mixture over top of the rice. Top with half of the cheese. Repeat layers one more time.

Put in oven and bake, uncovered, for 20-30 minutes. (Cheese should be melted and bubbly on top.)

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