Sunday, August 28, 2011
On My Hearth: Burrito Lasagna
Here's a new recipe I'll be sharing with my clients this week, and serving to my own family tonight! To make this vegetarian-friendly, substitute "veggie crumbles" such as those made by Morningstar Farms® and Boca® for the ground beef. I really love Taste of Home recipes; the directions are easy to follow, use simple ingredients and always turn out delicious! I honestly learned to cook many years ago with the help of their magazine!
Photo by: Taste of Home
Prep: 35 min. Bake: 30 min. + standing
2 pounds ground beef
2 cans (10 ounces each) enchilada sauce
1 envelope taco seasoning
1 tablespoon ground cumin
1 package (8.8 ounces) ready-to-serve Spanish rice
12 flour tortillas (8 inches), warmed
1 can (15 ounces) refried beans
4 cups (16 ounces) shredded Mexican cheese blend
Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13-in. x 9-in. baking dish. Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture (dish will be full).
Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice. Yield: 12 servings.