Spicy Burrito Casserole

Spicy Burrito Casserole is one of my favorite meals to make during the week.  It is easy to make and is delicious.  I also like that making this dish does not mess up the kitchen that much, so it is easy clean up.  This burrito casserole reheats well as left overs.  Spicy burrito casserole can be served by itself or with sides such as Spanish rice.  Eat it with any toppings that you love on burritos such as guacamole, sour cream, salsa and jalapenos.

 

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Try my recipe for creamy chicken taquitos for another great meal option: https://majorgates.com/recipes/best-chicken-and-cream-cheese-taquitos/

Spicy Burrito Casserole Ingredients

• 2 pounds of lean ground beef or ground turkey
• 1- 4 ounce can of Hot Diced Green Chilies (113 g)
• 16 ounces (452 g) of Taco Sauce (Medium) – used 2 bottles of 8 oz Ortega Taco Sauce
• 1 can of Sliced Black Olives (6.5 ounce-184 g)
• 1  – 10 ounce can of Original Rotel Diced Tomatoes and Green Chilies (283 g).  You can substitute a can of diced tomatoes if you don’t have Rotel.  You can add an extra 4 ounce can of Hot Diced Green Chilies.
• 2  – 16 ounce cans of Re-fried Black Beans
• 16 ounces (2 lbs) of Mexican Cheese Shredded Blend
• 16 – 8 inch flour tortillas
• 1 roughly chopped yellow onion
• 3 teaspoons of mined garlic or 3 finely chopped garlic cloves

Supplies

• Deep Baking Dish – I like white baking dishes because they can be served at parties to match any theme.
• Large Skillet
• Cooking Utensils

Directions For Spicy Burrito Casserole

• Pre-heat the oven to 350 degrees Fahrenheit.
• Brown ground beef and add in chopped onion.  Once onion is translucent, drain and return meat mixture to pot.

 

• On medium heat, add in minced garlic, refried black beans and stir.  Then add in the taco sauce, Rotel tomatoes, green chilies, sliced olives and stir well.  Cook until meat mixture is heated through.  This is about 5-10 minutes.

 

• Cover the bottom of the baking dish with a layer of spicy burrito meat mixture.

 

• Add a layer of tortillas then top with meat mixture again, followed by a layer of cheese.

 

• Repeat layers until baking dish is full.  The last layer should be cheese.
• Bake uncovered for 35-30 minutes or until cheese is melted.

 

• Allow to cool for 15-20 minutes so it does not fall apart when you slice into it.  Top with chopped black olives and fresh chopped green onions (optional).

 

For another great Mexican recipe, try my Chicken Tostadas: https://majorgates.com/recipes/easy-chicken-tostadas/

 

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