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  Mexican Recipes Mexican Burritos Mexican Burrito Casserole

Mexican Burrito Casserole

Mexican Burrito Casserole


  • 2 lbs lean ground beef
  • 1 small white onion, chopped
  • 2 cups cooked rice
  • 1 (10 3/4 ounce) cans condensed cheddar cheese soup or 1 (10 3/4 ounce) cans nacho cheese soup
  • 1 (1 1/4 ounce) packets taco seasoning
  • 12 burrito-size flour tortillas
  • 1 (16 ounce) salsa
  • 1 (15 ounce) cans black beans, drained
  • 1 (29 ounce) cans corn, drained
  • 4 cups shredded cheddar cheese
  • 1 (10 ounce) cans enchilada sauce
  • 2 tablespoons cilantro
Preheat oven to 350.
In a large skillet, brown ground beef with onion; drain. Return beef & onions to hot skillet off of heat and stir in rice, undiluted soup and taco seasoning. Mix together well.
Lightly spray a lasagna pan/ 13" x 9" pan with nonstick cooking spray.
Line bottom of pan with 4 of the tortillas.
Evenly cover tortillas with half of the meat/rice mixture, then 1/2 of the salsa, then sprinkle with half of the corn, half of the black beans and 1 cup of cheese.
Cover again with 4 more of the tortillas and repeat these layers again.
Finally, top with the last 4 remaining tortillas. Pour entire can of enchilada sauce over top. Sprinkle with remaining 2 cups cheese and cilantro.
Bake at 350 for about 25 minutes.
Serve with a dallop of sour cream, if desired.


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Arroz a la Poblana, Rice with poblano chile strips Flour Tortillas 12" Burrito Size (18 pack)
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Mexican recipes