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Fall season calls for filling, warm meals and the creamy burrito casserole, with its spicy peppers, cheese and ground beef, will keep you full and warm you up. With the multiple layers of meat, cheese, tortilla shells and peppers, it is like eating a Mexican lasagna! Creamy burrito casserole is a flavorful and easy recipe to assemble.
The recipe calls for 1 chopped onion, and that means tears. To limit the tears, cut the onion in half lengthwise with a sharp knife and face the cut sides down on the cutting board. This keeps the exposure of the fumes at a minimum.
Don’t cut off the sprouting end (the hairy end) because that is where most of the chemical comes from and it helps hold the onion together as you are slicing into it. Another tip to avoid those tears? Breathe through your mouth and use a fan to blow the fumes in the other direction.
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.