Thursday, March 20, 2014

Burrito Lasagna

* 1 1/2 lbs ground beef
* 1 large can enchilada sauce (28 oz)
* 1 envelope taco seasoning
* 1 tbsp ground cumin
* 1 package of Spanish rice
* 9 -12 soft tortillas (depending on the size of your pan and how much your feel like overlapping them)
* 2 -3 cups shredded cheese (Mexican, pepper jack, cheddar, your choice)
* refried beans, optional

1. In a large skillet cook the ground beef over medium heat until no longer pink; drain.  Stir in enchilada sauce, taco seasoning and cumin.  Heat everything through.
2. Cook the rice according to the package.  Set aside.
3. Spread 1 cup of the meat mixture in a greased 9x13 baking dish.  If desired, spread refried beans on the tortillas.  Lay 3-4 tortillas in the 9x13 pan.  On top of the tortillas layer 1/3 the rice mixture, a little less than 1/3 of the cheese, and 1/3 of the meat.  Repeat layers, ending with the meat.
4. Cover the pan and bake at 350 for 20 minutes.  Uncover, sprinkle with the remaining cheese, and bake for an additional 15-20 minutes until the cheese is melted and the "lasagna" is hot.  Let it stand for 10 minutes before serving.

This was a great change up to Taco Thursday!  A few nights a week Ryan is in charge of cooking dinner when I have class, and tacos are one of his reliable "go-to" meals.  When the kids and I were looking through recipes to try out this week, Hannah saw this and suggested it instead of tacos.  I put it together for them and Ryan and the kids had it for dinner.  They loved it! We did use refried beans, but I think next time we might replace that with black beans.  I layered 2 full tortillas, and then one tortilla cut in half for each layer.  That seemed to work well so I used 9 tortillas in total.  If you want your "lasagna" cheesier, use three cups.  Some in my family prefer no melted cheese, and to have it not too cheesy overall, so we used about 2 cups. 

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