Burritto Casserole

Ingredients
-8 small (fajita size) flour tortillas
-2 cups refried beans (I just buy a can and use what I need)
-2 tablespoons canola oil(any kind will work really... this last time I forgot to add it and didn't have any problems... the meat has enough grease in it)
- 1/2 small red onion diced
-1 1/2 lbs ground beef
-1 1/2 cups store bought salsa (use hotter salsa for a spicer taste... milder for a not so spicy... whatever you like....)
-1 1/2 cups shredded cheddar cheese
-1 jalapeno peeper minced (OPTIONAL... I don't used it usually... It gets too spicy)
-1/2 a package of burritto seasoning (OPTIONAL... This is something I added this time to the meat... following the instructions on the pack... I used about 1/2 the pack and 1/2 the water it called for and cut the Salsa in 1/2 but that's just my twist on this...)

Step One
Preheat oven to 350. Cut 5 of the tortillas into strips about 1/2 in wide and set aside. Line the bottm of a 9 X 13 casserole dish with the remaining tortillas (I put the three down and then trim one to fill in the holes on the sides... but that's just me.... and if you don't have a 9X13 any casserole dish will work... you could even layer it if its a smaller dish....). Spred an even layer of refried beans over the tortillas.

Step Two
In a large skillet heat the canola oil over medium hight heat. (again... i didn't do this last time b/c the meat has a good bit of oil in it... but you drain it at the end... so I guess it doesn't matter... i just personally try not to add too much extra oil). Add the onion and beef to the pan and saute for about 5 minutes, breaking the meat up with a spoon, until it is no longer pink Pour off and discarde any excess liquid. (this is where I added my burritto seasoning and water... following the insturctions on the back of the package) Stir in Salsa (again this time I only used half... If I don't use the Burrito Seasoning I use the whole 1 1/2 cups of salsa).

Step Three
Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Tops with the torilla strips and sprinkle on the cheese ( I sometimes put some cheese in with the meat... like under the strips, and then more on top... but we REALLY like the cheese lol )Bake in preheated 350 degree oven until cheese has melted (about 10 minutes). Serve with sour cream, chopped tomatoes, and chopped avocado on the side.

We usually have chips and salsa with it, or some kind of mexican rice... Its a really heavy casserole, VERY filling...
Its one of the few casseroles I can start when I get home from work and have ready in time for dinner, It only takes like 30 - 40 minutes TOTAL. It can be too spicy for Austin... just a warning... but this last batch of "mild" salsa was INCREDIBLY spicy... weird... I guess that's what I get for buying Walmart's brand... :roll:

I hope ya'll enjoy... Let me know if you tried and what you changed about it if anything... :)

Taco Soup

I got this recipe off the internet after I tasted some that a coworker made. It was so good, I couldn’t wait to get the recipe from her... So I googled away and quickly found a version that sounded similar to hers. I made it for the family that weekend and it was an instant hit (even with my mom who doesn’t eat many vegetables).

I hope you enjoy it as much as we have!

Ingredients:
2 lbs. ground meat
1 can whole kernel corn
1 (small) can Mexi-Corn
1 can Mexican Stewed Tomatoes
1 can diced tomatoes
1 can Rotel tomatoes (we use the “original” ones but any would work)
3 cans of beans (I used one each of Black Beans, Pinto Beans, and Kidney Beans)
1 envelope of Taco Seasoning
1 envelope of Ranch Dressing Mix

Directions:
Season Ground Meat (I use a little chili powder, black pepper, and salt) and brown (sometimes I cut an onion up to add a little flavor to the meat... it isn’t really needed though). Once the meat is browned drain the grease.

Return the meat to the pot and dump in all of the remaining ingredients. Add about 2 cans (I use a bean can) of water... Mix well and bring to a boil. Reduce heat and let simmer for an hour to an hour and a half, stirring occasionally.

You can put everything into the crock-pot on the low setting for about 6 hours.

Serve:
Top with any Taco Toppings you like... Our Favorites are Sour Cream and Cheese.
Don’t forget the Tortilla Chips!!

*Note this recipe also freezes well*