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Layered Burrito Casserole

Layered Burrito Casserole

A hearty Layered Burrito Casserole that combines spiced beef, creamy beans, and gooey cheese, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Layer
  • 1 pound Ground Beef Substitute with ground turkey for a lighter option.
  • 1 package Taco Seasoning Delivers classic Tex-Mex flavor.
For the Bean Mixture
  • 2 cans Refried Beans
  • 1 can Black Beans Drained and rinsed.
  • 1 cup Corn Drained.
For Assembly
  • 6 large Flour Tortillas
  • 1 cup Salsa Use your favorite variety.
For the Cheesy Topping
  • 2 cups Cheddar Cheese Shredded.
Garnish
  • 1 bunch Fresh Cilantro Chopped.

Equipment

  • Oven
  • Skillet
  • 9x13 inch baking dish
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large skillet, cook the ground beef over medium heat until browned, about 6-8 minutes. Drain excess fat and stir in the taco seasoning and water, simmering for 3-4 minutes.
  3. In a medium bowl, mix the refried beans, black beans, and corn until evenly combined.
  4. Layer two tortillas in the baking dish, followed by a third of the bean mixture, half of the beef, some salsa, and a layer of cheddar cheese. Repeat the layers two more times, finishing with a layer of cheese on top.
  5. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is melted and golden.
  6. Let the casserole cool for 5-10 minutes before serving. Garnish with chopped cilantro.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 15IUVitamin C: 5mgCalcium: 25mgIron: 20mg

Notes

Ensure beans and corn are well-drained to prevent sogginess. You can assemble the casserole up to 24 hours in advance before baking.

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