Wednesday, August 14, 2013

Beefy Layered Burrito Casserole

Planning my weeks is something I always have done. There is never a moment when there is not a planner book in my purse and it has been this way for years. What I realized last weekend was, for all the planning I love to do, I have never planned weekly meals. It just never occurred to me to do that as it was normal to frantically search for a dinner idea at the last minute. (I know, its crazy, but I didn't do loads of grocery shopping until last weekend.)
On the Kindle Jeph gave me last Christmas I found an app for Pepperplate.com (http://www.pepperplate.com/). I am in love!! Not only can you plan your weekly meals, but you can also make a grocery list AND keep the recipes there so you don't have to remember what cookbook or website they are in. It is a life saver for me! I seriously did all the grocery shopping on Monday for meals for the next two weeks.

Anyway, yesterday's dinner was this Beefy Layered Burrito Casserole that I have had pinned on pinterest for a while now. It was super good and super easy!

Here is the recipe:

                                                   Total time: 40 mins
                                                   Prep time: 15 mins
                                                  Cook time: 25 mins

                                                        Servings: 9

Ingredients: 

                                                 2 lbs lean ground beef
                                            1 small white onion, chopped
                                                  2 cups rice, cooked
                            1 can condensed cheddar cheese soup (10 3/4 oz)
                                            12 burrito-size flour tortillas
                                         1 packet taco seasoning (1 1/4 oz)
                                                 1 jar salsa (16 oz)
                                        1 can black beans, drained (15 oz)
                                                   1 can corn (29 oz)
                                         4 cups shredded cheddar cheese
                                           1 can enchilada sauce (10 oz)
                                                        2 T cilantro

Directions:

1. Preheat oven to 350 degrees Fahrenheit
2. In large skillet, brown ground beef and onion, drain. Return beef and onions to skillet, turn off heat, and stir in cooked rice, undiluted soup and taco seasoning. Mix well.
3. Lightly spray a 9" x 13" pan with non stick cooking spray.
4. Line bottom of the pan with 4 tortillas.
5. Evenly cover tortillas with half the meat/rice mixture, then 1/2 the salsa, half the corn, half the black beans and 1 cup cheese.
6. Cover with 4 more tortillas and repeat layers.
7. Top with last 4 tortillas. Pour can of enchilada sauce over the top and sprinkle with remaining 2 cups of cheese and cilantro.
8. Bake for 25 minutes.
9. Serve with a dollop of sour cream, if desired.

Make sure to use a deep pan as the layers make the enchilada sauce over flow in a more shallow one....








Sadly, as you can see, I am still making enough food to feed a small army. :( I don't know why I never remember to cut the portions back before I cook!

Have a wonderful Wednesday! The week is halfway over! Woohoo!! :)

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