How sure are we that your family will love this Southwest-inspired pie? Let's just say the odds are stacked in our favor. That's because we've taken the classic rolled burrito and reinvented it as a layered comfort dish filled with crowd-pleasing flavor. Along with the taste, young cooks will like the easy assembly -- simple enough for them to do on their own. Bake it in a springform pan, and slicing this dinner is easy as pie.
Tonight we had Burrito Pie, and it was good...except Michael didnt want to finish his, he wasnt feeling up to eating because his tooth was VERY wiggly. It was very easy and Michael helped me cook it which is always a pleasure to have him assist me in the kitchen!
Ingredients-
2 lbs ground beef, seasoned your way
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1(4 ounce) can diced green chilies
1 (10 ounce) can diced tomatoes
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 tortillas, crumbled or 1 (13 ounce) bag tostitios tortilla chips, crumbled
9 ounces shredded colby cheese (Fat Free,if you like)
1 jalapeno, diced (optional)
Directions-
Preheat oven to 350°F (175°C).
In a large skillet over medium heat, sauté the ground beef for 5 minutes, add the onion, garlic and jalapeño sauté for 5 more minutes.
Drain.
Mix in olives, green chilies, tomatoes, taco sauce and refried beans and stir thoroughly, reduce heat to low and simmer for 15 to 20 minutes.
In a 4 quart casserole dish, spread a thin layer of meat mixture on the bottom, cover with a layer of tortillas or crumbled chips, add another layer of meat mixture, then a layer of cheese.
Repeat tortilla, meat and cheese layers.
Bake for 25 to 30 minutes or until cheese is melted.
Remove from oven, let sit for 5 minutes.
Serve with garnish.