12 February, 2019
Beef and Bean Burrito Casserole
1 Tablespoon olive oil
1 medium size sweet onion, chopped
1 pound ground beef
1 package your favorite taco seasoning
1 can (16 ounces) refried beans
½ cup sour cream
1 can (15 ounces) cream of mushroom soup
4 large (10″) flour tortillas
2 ½ cups shredded Mexican blend cheese
Preheat oven to 350°
In a 12″ skillet, heat the olive oil. Add the chopped onion and ground beef and cook over medium high heat until all the pink is gone from the beef. Drain off the grease and return to the stove. Sprinkle the cooked beef and onion with the taco seasoning and stir. Add the refried beans, mixing well and then turn off the heat.
Spoon the soup into a small bowl, add the sour cream and stir. Spread about ½ of the soup mixture along the bottom and sides of a large (9″ x 13″) baking dish.
Place two of the tortillas side by side in the baking dish – it’s OK if the edges overlap. Spread ½ of the beef and beans mixture over the tortillas, then sprinkle ½ of the Mexican cheese over it.
Make a second layer, placing two tortillas on top, spread the remaining soup mixture over them. Spread the remaining beef and bean mixture, and sprinkle the rest of the cheese over top.
Bake for 20 minutes. Cut into 6 wedges and serve warm.
I like to scatter a handful of sliced black olives over the top, just as I take it out of the oven.