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Beef and Bean Burrito Casserole

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"I didn't eat much Mexican food until I went to college and tried the many Mexican restaurants in and around Chapel Hill. Burritos became a late-night favorite of mine. This crowd-pleasing casserole was inspired by the fresh, custom-made burritos served up in Mexican restaurants across the country. These hearty wraps are assembled, packed tightly in a baking dish so they hold their shape, and then covered with extra sauce and cheese. You get the taste treat of a burrito with the ease of a casserole."

List of Ingredients

â—¦ 1 (14.5-ounce) can Ro*Tel tomatoes, puréed
â—¦ 2 tablespoons canola oil
â—¦ 2 cups finely chopped white onions
â—¦ 2 cloves garlic, minced
â—¦ 1 ¼ pounds 80% lean ground beef
â—¦ 2 canned chipotle peppers in adobo sauce, seeded and finely chopped
â—¦ ½ teaspoon chili powder
â—¦ 1 teaspoon ground cumin
â—¦ 1 tablespoon adobo sauce
â—¦ 1 (14.5-ounce) can Ro*Tel tomatoes, drained
â—¦ 1 ½ cups refried beans
â—¦ 4 cups (1 pound) shredded yellow extra-sharp Cheddar
â—¦ 8 (8-inch) flour tortillas
â—¦ Guacamole, salsa, sour cream, minced red onions, and chopped fresh cilantro


Recipe

Preheat the oven to 375° F. Pour half of the puréed tomatoes on the bottom of a 9 x 13-inch baking dish.

Heat the canola oil in a skillet over low heat. Add the onions and sauté until soft, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Transfer the onions and garlic to a bowl. Add the ground beef to the skillet and cook until brown. Drain off the oil and return the onions and garlic to the skillet. Add one of the chopped chipotle peppers, the chili powder, cumin, adobo sauce, and the can of drained tomatoes. Stir well and cook over low heat for 2 to 3 minutes. Remove from the heat.

Heat the refried beans and the remaining chipotle pepper in a saucepan over medium heat, stirring occasionally. Once the beans are hot, add ½ cup of the Cheddar and continue stirring until the cheese is melted.

Microwave the tortillas on high to soften them, 10 to 20 seconds. Arrange the tortillas on a work surface. Put a layer of refried beans, followed by a layer of meat mixture, in the center of the tortillas. Divide and sprinkle 1 ½ cups of the Cheddar on top. Fold in the sides of the tortillas, then tightly roll up the tortillas. Place the burritos, seam-side down, in the prepared baking dish. They should fit snugly. Pour the remaining puréed tomatoes over the burritos and sprinkle on the remaining 2 cups Cheddar.

Bake the casserole for 25 minutes. Turn the oven to broil and broil until the cheese is melted, bubbly, and slightly brown, 3 to 4 minutes. Let rest for 5 to 10 minutes before serving with the guacamole, salsa, sour cream, red onions, and cilantro.

Makes 4 to 6 servings