Wednesday, April 15, 2020

Stuffed Burrito Casserole

Stuffed Burrito Casserole is sure to be a popular dinner and easy for weeknights!

This delicious, easy recipe was a hit with EVERY SINGLE one of my family members. They could not get enough of it and suggested we eat it weekly. My friend, Julie, sent me the base recipe and improvised when I didn't have the cream soup it called for, I made my own Jalapeno cream soup. We don't tend to be a casserole family aside from egg casserole and lasagna, but this was amazing. There were no leftovers and all 7 of us had seconds...nearly unprecedented. My only regret is that I didn't take a photo.

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Preheat oven to 350 degrees and grease 9x13.

Cream Sauce:
1/2 c. butter
1/3 c. flour
2 c. milk
2 cubes chicken boullion
1 TB diced jalapeno peppers (generous TB - I use fresh packed jar)
1 tsp. chili powder
1 tsp. cumin
salt & pepper to taste
1 c. sour cream

In a small saucepan melt butter until browned and fragrant. Whisk in flour. Slowly add milk. Bring to a boil and cook until thickened. Add jalapeno, chicken boullion, chili powder, cumin, salt, pepper. Stir in sour cream.

Meat Filling:
1 1/2 lb ground beef
1 onion, diced
1/2 c. shredded carrot (opt.)
2 cloves garlic, minced
1 can refried beans
1 pack taco seasoning (or make your own)

Brown the meat, onion, and carrot (add a little water if very lean). Add refried beans and taco seasoning.

2 1/2-3 c. cheddar or mexican cheese
12 taco size flour tortillas
Cilantro (opt) for garnish

To layer:
1/3 of the cream sauce
4 tortillas (overlapped and torn to fit bottom of 9x13)
1/2 meat filling
1 c. cheese
1/3 of cream sauce
4 tortillas
other 1/2 meat filling
1 c. cheese
4 tortillas
1/3 cream sauce

Bake at 350 degrees for 20 minutes until bubbly and melted.

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