Burrito Pie

Since there are so many reviews to this recipie, I do not know if this was mentioned. When I made mine and instead of the 4 quart casserole pan, I used two 9 inch cake pans. I am only cooking for two so I froze the other. This was so very good! My husband, a tex/mex food fan, loved it (he added his favorite hot sauce to it since he loves extra extra heat)! No alterations need to be added to this. The ingreidents weren't hard to find and very inexpensive. Preparation was so easy! I served it with tortilla chips, sour cream and salsa. It's a good weekend or Friday night dish.

I have made this several times now, and have found two main factors that make the difference between this being a 3* and a 5* meal. 1. Use at least 2 or 3 tortillas thick per layer. Otherwise, it gets soggy and mushy. 2. Let the meat simmer with the sauce at least 30 minutes, otherwise it does not meld together. This is a great recipe all in all, though, and I always look forward to making it. It is also a great freezer-to-oven meal. Simply take it out of the freezer and cook it at 350 for 40-50 minutes, or until bubbly. I always divide a full batch into several 11X7 pans, so I can freeze a couple for future meals. VERY IMPORTANT: I FREEZE IN A FOIL PAN...IF YOU FREEZE IN A GLASS PAN, YOU CAN'T PUT IT STRAIGHT INTO THE OVEN, OR ELSE THE GLASS WILL SHATTER. DEFROST IT FIRST.

Boy am I glad I didn't follow the advice of other reviewers to cut this recipe in half! This was absolutely delicious! Any easy, too! This is the first recipe I've made in a LONG time where everyone at the table cleaned their plates - and asked for seconds (or thirds in my husband's case!). With two young kids (3 and 5) this rarely happens (unless we're having hot dogs!) Using the same amounts of ingredients as called for in the recipe, I divided it up to make two different casseroles, a spicier version for me and my husband and a mild version for the kids. After browning the ground beef and onions, I divided the meat before adding the taco sauce. I used medium sauce for the adult dish and mild for the kids. For the adult dish I used all of the same ingredients as called for in the recipe (except olives). For the kids, I just used tortillas, ground beef/onions/taco sauce, refried beans and cheese. They loved it! Rather than mixing the refried beans into the beef mixture, I used a spoon to spread them on top of the tortillas before adding the beef mixture. This worked very well and allowed me to adjust the amount to suit our tastes. I ended up using about 1.5 cans between the two dishes. This will definitely become a regular in our house. Thanks for a delicious, easy recipe that made dinner a very enjoyable occasion after a long day at work. I can't wait to share the recipe with others.

I made this vegetarian by reconstituting 2.5 cups of TVP with 1/4 cup of soy sauce and hot water to cover. Sautéed an onion until lightly browned and added the typical Mexican cuisine spices, TVP and a can of mixed beans (rinsed). Once the TVP was browned, I added a can of Rotel and a can of enchilada sauce to thicken. I heated the tortillas on a cast iron pan until slightly crisp, and then layered the casserole with more enchilada sauce in a 13x9 baking dish. I only used about a half bag of shredded queso cheese for the entire thing since I don’t like too much cheese. Turned out great, everyone had a second helping. Nice change from tacos. Thanks!

This is a family favorite, I'd rather have this than eat a burrito in a restaurant. For our family of four, I cut the recipe in half. I don't mix the refried beans in with the meat. For the layers, I do the following in a 13"x9"x2" - a very light layer of meat just so things don't stick on the bottom. Two flour tortillas smeared with refried beans. 1/2 the meat mixture. Some sour cream and shredded cheese. Repeat. Then top with two flour tortillas smeared with refried beans face down, top with a light layer or sour cream and shredded cheese. Then sliced olives on the half for those who like them. After serving, I top mine with lettuce so I feel healthier :) Yum!!

Everyone had 3rd helpings with a few changes! I added taco seasoning to the meat and omitted the refried beans and taco sauce until later - I also added diced jalapenos to the meat because we like a good kick of spice, and about a half cup of frozen corn. As another user said, let simmer for at least 15 minutes to let the flavors meld. I then layered the meat mixture, tortillas, refried beans, taco sauce, cheese and a few olives. Then repeated these layers a few times- these separate layers helped tone down the mushiness. Then top with sour cream and avocado slices - definitely not low on flavor!

I used a deep dish 13 x 9 lasagna baking dish and it all fit perfectly. I cooked the ingredients in a dutch oven which plenty of room for all the ingredients and made mixing easy. I have a deep 12 " skillet and this recipe would have been too much for it. I used one can of refried beans with jalapeños which I mixed into the mean mixture. The other can of traditional beans I spread on the tortillas as other have. Having that stand alone flavor was nice. The extra kick was perfect. My teenage kids loved it. Tastes much like a fast food meat, been and cheese burrito. Makes great left overs. Will definitely make again. Will try using one can of whole black beans.

Very tasty. I made it to the recipe except that I made it in a 9x13 pan (typical lasagna pan). I used 8" flour tortilla and cut them in half to cover all of the 9x13 space for each layer. I think the recipe was a little light on the cheese and I used more than the recipe called for. It's important to have the cheese on the top of each layer to help the whole thing stick together (the cheese sticks to the layer of tortilla above it. The recipe filled the 9x13 pan and was enough for four layers separate by three layers of tortillas. Very good and I'll make it again.

My refried bean haters didn't even know this had them in it. I had to tame down the taste because it was too spicy, so I added frozen corn, 1/3 cup black beans, and 1/2 cup salsa. I cut the recipe in half except I still used 1 can of diced tomatoes with chilies (by accident). The taco sauce was what was the most spicy, though. Next time I will cut back on the taco sauce and replace it with salsa and use plain diced tomatoes. I like the beans and corn, so I will keep them in next time.

I have made this many times. I usually half recipe for our family. I use as few tortillas as possible and have also added taco seasoning to meat to add flavor. Very good and well received by everyone who has eaten it. I do top with lettuce, tomato, sour cream and/or guac when serving.

Easy dinner! Made this for my husband and Dad and they loved it!! A few changes, corn tortillas instead of flour and only 1 can of refried beans. I added the refried beans directly on the corn tortillas, per the other reviews and it turned out great!! We topped with salsa, sour cream, chives, and (for something sweet) Catalina dressing. Yum, easy and left us with leftovers. Really easy and delicious. I will defiantely be making this again.

Fairly easy to make, wonderful flavors!! We didn’t add the refried beans as we had someone who didn’t like those. We added about 16 ounces of cottage cheese in place of the refried beans. We opted to make the recipe in 9 inch pie pans and this is enough to fill two. I used medium taco sauce. The heat level was a bit on the high side for those with low tolerance to spiciness. Will probably use mild taco sauce next time.

We're vegetarian, so I made this with Gardien ground crumbles in place of the ground beef. I also substituted a package of Mexican beans for the refried beans. The flavors in this were amazing!

Made this for a friend who just had surgery - she loved it! We also enjoyed it for dinner as I doubled and made two at the same time. Will definitely make it again!

This is a huge favorite in my home. I shred up some lettuce and use sour cream to dunk my bites in. So, delicious. I do use Ortega sauce in the meat mixture.

Used an 8x8 dish so cut back the meat to 1 pound which was a 1/2 lb chorizo and 1/2 lb ground beef. Substituted in spicy taco seasoning instead of the taco sauce, Mexican cheese for the Colby and only one can of refried beans because that was on hand. Everything else the same. Tasted great! Texture of tortillas were "soggy" so next time will air fry them to crisp them up before layering. The final layer was a flour tortilla topped with the cheese that crisped up nicely. Definitely a do again!!

Very good! I used 1 lb of meat instead of 2, still very meaty. Used 2 thick tortillas in each layer, as suggested by happywife05.

So fresh and full of flavor.

I wasn’t confident at first, but it turned out perfect.

Big hit w my girlfriend. Like a Mexican lasagna, it really delivers on flavor. Since I picked up mild chilies, I only got a can of no-sodium-added chopped tomatoes.