Creamy Burrito Casserole

  This casserole reminded me a lot of Tijuana Torte we already make and love, but I went ahead, because the addition of refried beans intrigued me.

  I found this recipe at Food.com, and the end result was nothing short of amazing!  {I changed it up just a bit.}  We loved the heartiness the whole wheat tortillas and refried beans bring to the final dish. And talk about quick, the whole thing came together in no time flat!

 Creamy Burrito Casserole

{click on title to print}

Creamy Burrito Casserole

Ingredients

  • 1 pound Ground Beef
  • ½ whole Onion, Chopped
  • 1 envelope (1 Oz.) Taco Seasoning
  • 16 ounces, weight Can Refried Beans
  • 6 whole Wheat Tortillas
  • 3 cups Shredded Taco Cheese
  • 10 ounces, weight Can Cream Of Mushroom Soup
  • ⅓ cups Sour Cream
  • ½ cups Taco Sauce
  • Lettuce, Sour Cream, Tomatoes

Preparation Instructions

 

Preparation Instructions

 

In a skillet over medium heat, brown meat with onions. When meat is browned and onions softened, drain off the grease. Add taco seasoning and water (use the amount of water recommended on the package directions). Stir in one can of refried beans, heat everything through then set aside.

 

In a small bowl, mix sour cream and cream of mushroom soup.

 

In the bottom of a 2 quart casserole dish, spread 1/2 cup of the sour cream mixture. Tear up 3 whole wheat tortillas and cover the sour cream layer. Layer half of the meat on top of this, spreading to cover the surface. Add a layer of cheese and a drizzle of taco sauce over it all.

 

Layer 3 more torn tortillas. Then top them with the remaining sour cream, meat mixture, taco sauce and cheese.

 

Bake uncovered at 350* for 20 minutes until hot and cheese is melted.

Garnish with lettuce, tomatoes and sour cream.


IMG_3451

Garnish with lettuce, tomatoes and sour cream.

Dig in!

~T

Creamy Burrito Casserole Collage

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Creamy Hamburger Casserole

  Are you figuring out by now that I am in LOVE with anything that involves Cream Cheese or Sour Cream? 

  This is another favorite from waaay back in the day when I was a child. We called it “Regena Casserole” after my Aunt Regena gave the recipe to my mom to try.  My kids have dubbed it “Gena Casserole”, since they call her Aunt Gena, but you can just call it Creamy Hamburger Casserole

Or if you are Avery you can call it:

“My FAVOWITE PINK CASSEWOLE!”

  The tomato sauce does turn pink, thanks to all the creamy stuff you add! 🙂

Creamy Hamburger Casserole

(click title for easy printable)

Ingredients

  • 1 pound Hamburger, Or Ground Turkey, Seasoned To Taste
  • ½ cups Chopped Onion
  • 15 ounces Tomato Sauce
  • 10 ounces Tomato Soup
  • 3 cups Colby Jack Or Casserole Cheese, Divided Use
  • 1 cup Sour Cream
  • 4 ounces, weight Cream Cheese
  • ½ teaspoons Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 16 ounces, weight Egg Noodles (I Do Half White, Half Wheat)

  In a large skillet, cook hamburger with chopped onions, drain.
In a separate pot, cook noodles, drain and rinse.
Combine all remaining ingredients (save out 1 1/2 cups cheese) in meat skillet, stirring on low heat, until cream cheese is dissolved. Add noodles, mix well.
Put in 9 x 13 casserole dish. Add remaining cheese to the top and bake at
350* for 25-30 minutes.

Enjoy your creamy, “pink” Casserole!

~T

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