Burrito Pie

I have made this several times now, and have found two main factors that make the difference between this being a 3* and a 5* meal. 1. Use at least 2 or 3 tortillas thick per layer. Otherwise, it gets soggy and mushy. 2. Let the meat simmer with the sauce at least 30 minutes, otherwise it does not meld together. This is a great recipe all in all, though, and I always look forward to making it. It is also a great freezer-to-oven meal. Simply take it out of the freezer and cook it at 350 for 40-50 minutes, or until bubbly. I always divide a full batch into several 11X7 pans, so I can freeze a couple for future meals. VERY IMPORTANT: I FREEZE IN A FOIL PAN...IF YOU FREEZE IN A GLASS PAN, YOU CAN'T PUT IT STRAIGHT INTO THE OVEN, OR ELSE THE GLASS WILL SHATTER. DEFROST IT FIRST.

Boy am I glad I didn't follow the advice of other reviewers to cut this recipe in half! This was absolutely delicious! Any easy, too! This is the first recipe I've made in a LONG time where everyone at the table cleaned their plates - and asked for seconds (or thirds in my husband's case!). With two young kids (3 and 5) this rarely happens (unless we're having hot dogs!) Using the same amounts of ingredients as called for in the recipe, I divided it up to make two different casseroles, a spicier version for me and my husband and a mild version for the kids. After browning the ground beef and onions, I divided the meat before adding the taco sauce. I used medium sauce for the adult dish and mild for the kids. For the adult dish I used all of the same ingredients as called for in the recipe (except olives). For the kids, I just used tortillas, ground beef/onions/taco sauce, refried beans and cheese. They loved it! Rather than mixing the refried beans into the beef mixture, I used a spoon to spread them on top of the tortillas before adding the beef mixture. This worked very well and allowed me to adjust the amount to suit our tastes. I ended up using about 1.5 cans between the two dishes. This will definitely become a regular in our house. Thanks for a delicious, easy recipe that made dinner a very enjoyable occasion after a long day at work. I can't wait to share the recipe with others.

Since there are so many reviews to this recipie, I do not know if this was mentioned. When I made mine and instead of the 4 quart casserole pan, I used two 9 inch cake pans. I am only cooking for two so I froze the other. This was so very good! My husband, a tex/mex food fan, loved it (he added his favorite hot sauce to it since he loves extra extra heat)! No alterations need to be added to this. The ingreidents weren't hard to find and very inexpensive. Preparation was so easy! I served it with tortilla chips, sour cream and salsa. It's a good weekend or Friday night dish.

HELPFUL TIPS AFTER MAKING THIS FOR YEARS: Halve the MEAT but used 3/4th a can of the olives, whole can diced tomatoes & entire can of chiles (can't cut too much out or you won't be able to stack your pie). Sometimes I add chopped red/green peppers and cut out onions. Eyeball the salsa (use enough to coat the meat) which I use instead of taco s. Don't be afraid to layer this with 2-3 tortillas starting at the SECOND layer b/c it makes it taste just perfect (like taco bell mexican pizza)! I sprinkle taco seasoning over the beef while it's cooking (awesome flavoring) but not necessary. It helps tremendously to let it simmer as long as it says because the ingred. start to stick together for a nicer consistency. Apply a THIN layer of refried beans on the bottom of each new tortilla (i submitted pic), THIN layer of meat, & buy extra mexican cheese b/c you tend to use a lot to layer perfectly! This made 3 thin layers of meat, cheese, refried beans w/just the right amount to add the last amount of meat on top & have enough refried beans to serve as a side (b/c you only use 1/4th of it). If you make the full amount, it freezes well, so you can use it for a quick meal! Update: I cook until edges of tortilla are not soft (almost crisp so never soggy) & people go nuts over this!

This deserves ten stars! Absolutely amazing dish. I made this when I was visiting my parents and it was a HUGE hit. None of us were expecting to be so crazy about it, but wow. I'm trying to cut red meat out of my parents' diets, so I substituted the beef with turkey--without telling them (my dad wouldn't have tried it otherwise). I added some spices--cumin, season all, a couple of different kinds of pepper. I also did as others suggested and used one can black beans, one can spicy refried beans. I would up forgetting to add the taco seasoning, but it definitely wasn't missed. Instead of taco sauce, I used chunky salsa. I served it with a handful of shredded lettuce, a couple of spoonfuls of fat free sour cream, and extra salsa on the top. This made a nice sized casserole--I had to cut the tortillas to fit, though, because I bought the extra large ones and only had a...whatever the normal size cass. dish is. It's a very filling meal, and mom ended up freezing half of it, which she told me they plan on eating this coming week. There was *still* enough for us to have left overs the next day--it tasted just as good after a night in the fridge, by the way. Fat free tortillas aren't your best bet for this, just fyi. I was hesitant about them, so I only used one in the middle, the rest were regular tortillas. Upon later inspection, the fat free tortilla kind of dissolved. So use fat free sour cream and use your fat grams for the cheese and tortillas. It's worth it!

This recipe calls for a "large skillet". That is an understatement. If you add all of the ingredients to the skillet, you will require a skillet of about 18-inches in diameter or a "rondo" (sp?). Therefore, I did not add the refried beans to the pan. Instead, I layered them onto the tortillas first, then the cheese, (which the recipe calls for 9 ounces but isn't quite enough, you need more like 12). And, I still had 4 tortillas left over after I layered. She also stated that a 4-quart casserole dish would suffice. No way. An 11"X 15" casserole pan is required to use all of the products. The recipe also stated that it serves 7. Seven what?? Giants?? I was able to get 12 servings from this recipe with leftovers. If you want more "spice" than what the recipe states it has, add some jalapeno flavored refried beans instead of the basic and use a HOT taco sauce. Overall, I'd say the author has a good recipe, but far from perfect.

I made this recipe last night for dinner and it came out great. I halved the recipe and made it in a 9x13 inch pan. I cooked green onions instead of regular onions with the meat, the kids tolerate green onions. Instead of olives I added an 8 oz. can of mushrooms. I used a 7 oz. can of green chilies, we like them a lot. I used 1 whole can of diced tomatoes with green chilies, we like them a lot also. I used 8 oz. of homemade salsa, I always have some on hand, instead of taco sauce. I did use 1 whole can of refried beans, and we did not think it was too beany as other reviewers said. I used cheese to our liking, probably much more than called for. It was excellent! Thanks Kathi for a great, fast recipe!

This is such a nice change from all the regular dinners I cook. It is very tasty. I am not a fan of refried beans but the mixture worked well. My daughter of 5 yrs kept asking "mom, why haven't you made this before?" We topped our mexican lasanga with lettuce, green and red peppers and sour cream. What a treat! I will be making this alot in the future, esspecially when I am looking for a way to spice up our dinner life.

I'm only giving this one 4 stars because I modified it so heavily. With the mods it was a 5. Here's what I did. First I scaled it in half and used a 13 x 9 pan. I omitted the diced tomatoes and substituted 1/2 can tomato sauce since my kids aren't crazy about chunks of tomato. I subbed my own fresh salsa but I think it would be fine with something like Pace. I also squeezed in a bit of La Victoria red taco sauce for flavor. I seasoned the meat mixture with 1 Tbsp. chili powder, 1 tsp. garlic powder, salt and lots of fresh ground pepper. I used the whole can of green chiles (undrained). I didn't mix in the refried beans or olives. I sprayed the 13 x 9 pan with cooking spray and then put a very thin layer of meat mixture in the bottom of the pan. Then I spread refried beans on 2 tortillas and placed them bean side down on top of the meat (overlapped they covered the bottom of the pan perfectly), more meat, cheese, olives. I repeated this layer one more time ending with meat, cheese and olives on top. I covered with foil and baked for 40 minutes. Removed foil, topped with a bit more cheese and baked another 5 minutes. It was REALLY good! The main problem I heard from the previous reviewers was that the flour tortillas ended up soggy. I believe this is because as written there is too much filling and it is too liquidy. My tortillas were not the least bit soggy. I will definitely make again with these mods.

This makes a huge batch!

Delicous! I followed the recipe exactly and found, as others said, it made a lot. I made two large pans full. We ate one and froze one. Recipe freezes very well! Both were delicious. I would recommend using more shells than the recipe calls for as well because it can get soggy.

This is a wonderful recipe. I have only 1 comment to add but I'm not sure if others have already mentioned it. I pan fried my tortillas (dry on a non-stick skillet) until they were lightly crispy. This helped decrease the sogginess significantly. Hope this helps, and thanks for the recipe and everyone's helpful comments!

This is my 13 year old's favorite meal and we have it all the time. I do use kidney beans instead of refried bean, add a cup of frozen corn. I use taco seasoning and two cups of water. If you let it simmer long enough the water and seasoning cook right in. You do want some liquid in the filling because it absorbs into the tortillas. This is a huge recipe. I sometimes split it and freeze one of the dishes in a disposable metal pan. Cooks great from frozen. 90 minutes at 325 - uncovered the last half hour. Enjoy!

This was pretty good. I think it lacks slightly in flavor. Next time I will add 1 tsp. cinnamon to give a richer flavor. My husband really enjoyed this so I'll be making this again!!!

This recipe was delicious! The only change I would make next time would be to spice it up a bit with some jalapenos. Otherwise it was great. It reminded us of our favorite food in college-burrito enchilada style-from a restaraunt that is not located in our hometown so it is nice to know we can duplicate it at home now!! Thanks for sharing this great recipe, looking forward to making it again soon!

This is such a nice change from all the regular dinners I cook. It is very tasty. I am not a fan of refried beans but the mixture worked well. My daughter of 5 yrs kept asking "mom, why haven't you made this before?" We topped our mexican lasanga with lettuce, green and red peppers and sour cream. What a treat! I will be making this alot in the future, esspecially when I am looking for a way to spice up our dinner life.

Great recipe, but my family liked it much better with corn tortillas. The flour tortillas just seem gummy compared to the corn, and the corn adds a great flavor dimension. Followed other's suggestions and this is a winner!

I just made this recipe! It was great. Based on the prior reviews, I made a few changes: *used a pack of taco seasoning to flavor ground beer (no onion/garlic) *Mixed chunky salsa, corn, and diced green chilis in w/seasoned beef (I would prefer jalaps, but dh is a little wimpy when it comes to hot stuff) *used a round casserole dish to layer, starting w/salsa, tortilla, meat, cheese, tortilla spread w/refried beans, etc *halved the recipe and it fit perfectly in the casserole....could feed 4-8 depending on hunger and sides *served w/sour cream I'm always trying to eat healthier, so I used 97% lean ground beef, fat free refried beans, 2% cheese, and fat free sour cream and it was still very tasty!

my family loved this!! i also substitute the black beans for the refried beans and i also added a can of corn. also when i browned the beef i added the onion and green pepper along with garlic and some ground cumin. really added some extra flavor. this is a keeper. thanks

This recipe ROCKS! Definitely top 10. I make it at least twice a month & everyone loves it. I've passed the recipe on to quite a few people as well, and they love it! I only make a couple of minor changes, it's excellent as is.... but I add some jalapenos to turn up the heat & I also use a jar of salsa instead of taco sauce. I use refried beans with chiles, and I season my beef with 1 envelope of taco seasoning, but I dont add water. Thanks for a great dinner, and thanks for all the compliments!

This was soooo goood! And it is one of those perfect pot luck dishes or any other time you have to feed a lot of people or prepare a meal in advance! Very convenient and very filling. There is so much flavor in this pie, you really need no other garnish but we did top it with sour cream and avocado slices and served it with tortilla chips. I would highly recommend this to anyone who loves burritos. Yummy!!!! this is a definite keeper. Thanks.

Very good and easy to make, but a bit time consuming. It is quite heavy and makes A LOT! I fed 6 people, including 3 hungry teenagers, and still had about 1/2 left. Everyone loved it. Will make again and probably cut the recipe in 1/2.

Great!

This was great. I used salsa in place of taco sauce, and used only one can of ro-tel. Also, I used the recipe for 12 servings and it fit perfectly in my 9x13 casserole dish. Previous reviewers said that this made a huge amount, but I didn't think so. We fed six adults and had a two servings left over. This is great and thanks for the recipe!!!!

I have made this twice now and both times it was a big hit. I did not use black olives or the chiles in tomatoes. I also used a Mexican blend of shredded cheese instead of Colby, 16 oz total, and black beans instead of refried. I cooked the beef, drained any fat, added the onions, (1 time I omitted the garlic-didn't have any), cooked for 10 minutes. Then I added the chiles, 1 packet of taco mix, and 20 oz of Southwestern style salsa. I simmered for 15 minutes. I then put it together following a tip by another reviewer: crush the black beans and spread on tortilla. I layered starting with beef mixture, then cheese, then tortilla with beans (beans face down), and repeated. I ended the pie with a tortilla which I smothered with enchilada sauce and then the remaining shredded cheese. I used all mild ingredients. I served it with a side of sour cream. good stuff!!!!

Near perfect! We all love this tasty recipe... both my teenager and preschooler cleaned their plates. The only modification I made was to 1). Cut the recipe in half and bake it in a 3 QT casserole [which made about 8 servings]. 2). Substitute canned black beans for half the refried beans. Fantastic recipe... Thanks Kathi!

This recipe was really good! Wonderful taste! My husband loved it! I only changed a few things. 1) I used HOT enchilada sauce instead of taco sauce. Enchilada sauce is spicier than taco sauce and also has a better flavor. 2) I spiced up my meat to taste with some chili powder, paprika, cumin, and so on. 3) I was worried that the flour tortillas might get mushy so here is what I did. I took a skillet and sprayed it lightly with Pam. I then lightly browned my tortillas on both sides until they were crispy. This kept them from getting mushy or soggy while baking. This doesn't add to the prep time because I browned them while the meat mixture was simmering. Also, I wanted to add that I had a pot luck party to attend the next day. I had to bring appetizers. I heated up some of the left overs and cut them into bite sizes. I then took some tostida scoop chips (the kind that look like little bowls) and filled them with some chopped lettuce, a scoop of the heated burrito pie leftovers, and topped them off with a small dollop of sour cream. I called them "mini taco salads" They were a hit!!

I made this very mild by not adding the can of green chiles and using mild taco sauce. Everyone really liked it. This would feed 10 adults in my opinion.

So delicious. I actually used the whole can of refried beans because we love them, plus a can of black beans. I added taco seasoning powder as I felt it needed the extra flavor. You can't mess this one up, just throw in whatever floats your boat. Kids loved it!

OK, I read all these negative reviews before Making this. To eliminate the "mushy" texture I didnt add refried beans to the mixture. I simply bought two small cans of pinto beans, rinsed and cooked them with salt, pepper, garlic powder, and chili powder, and added the can of diced chiles with them, and a little water. Once boiling I smashed them and smeared them on the tortillas. I doubled the layer of tortillas so the tortillas wouldnt end up a mushy mess. I also used a cheesecake pan. I added a lot of seasoning to the ground beef, like garlic powder, onion powder, oregano, chili powder, cumin. I drained the canned tomatoes well before adding. I just added chopped jalapeno for heat when I was cookin the onion. I added MORE cheese. In between the layers. I mixed half a small can of enchilada sauce with half the bottle of taco sauce, BIG DIFFERENCE. i poured the taco sauce in the layers instead of mixing with the meat. It came out way better this way, and we topped with sour cream, lettuce, and guacamole!!!

I thought this was wonderful! I read a lot of the reviews before preparing this, and the number one complaint was that the meat wasn't spicey enough. So I added a few beef bullion granuoles, a splash of red wine, some cayanne pepper, and about a half pkg of taco seasoning to the meat mixture. I had no problems with soggy tortillas, I did overlap them. Also, I used the mexican cheese, as I don't care for Colby. THis was an easy and fab. meal that my husband loved and that I will prepare again soon! I also thought it cut well. I let it cool for about 10 minutes before cutting into it and it cut just like a lasagna. Beautiful presentaion garnished with jalapenos and sour cream and a little extra salsa. Served with chips to scoop up the extra filling! The leftovers were wonderful as well. I thought about cutting the recipe in half and I am so glad I didn't. Between 2 dinners and sharing with a few co-workers at lunch its all gone! THanks for a great recipe!!

This is a great recipe. For my husband and I, I half the recipe and it's still plenty for a meal and leftovers. For personal preference, I omit the green chiles. I've made it as written (except the chiles) several times and it's great. I most recently substituted black beans for refried and added frozen corn to the mixture before simmering. I liked the extra color and texture that added.

Pretty darn good. The "this one is hot!" warning gave us a laugh; it's not anywhere near hot to a Texan. So we spiced it up a bit, added taco seasoning to the ground meat before the sauces, added the whole cans of chilis and olives and put in some Chipotle tobasco to boot. Still came out a little on the bland side. Will try the "hot" taco sauce next time. The sour cream is a must! But it was quite good and worth making again. Four stars.

I made this tonight and it was FABULOUS! Even my three yr old daughter ate all her plate and she dosen't eat ANYTHING... I followed the recipe exactly except I cut it in half ( theres only 3 of us) and I used corn tortillas because thats all I had. I dont know why some people had trouble with it being mushy because mine was not mushy at all, it was moist on the inside and kinda crispy on the outside. DELICIOUS!!!

The recipe was excellent. I would have given it five stars, however my boyfriend thought it was great, but not amazing. It was very easy to make and you can modify the recipe by adding corn and other favorites, to make it unique. I cut the recipe in half and used a 9 1/2 x 13 pan. I was worried about the tortillas, but I used six 8 inch flour tortillas. I placed one in the middle and cut two in half and placed the flat edged side on each side of the pan. It worked pefectly.

tastes very good.....

The first time I made this I noticed that the flour tortillas were more trouble than they were worth. Didn't seem like they added a lot of flavor, either! I switched to corn tortillas, and it not only made the casserole easier to cut and serve, but added that corn zip to the recipe. I also added some crushed red pepper, and used half the can of green chiles, but added two minced Chipotle Peppers and about two tablespoons of the Adobo sauce from the can. Added a really smoky flavor to the dish, and raised the heat/flavor level a bit at the same time. We don't like olives, so we add more onions to make up for it! I also only use one can of beans. Really good recipe, just needed some tweaking on the spices and the tortillas!

Very good! I used more than double the cheese called for. I only used 1 can of refried beans and combined it with the meat mixture. I used a 10 oz. can of enchilada sauce as recommended by several reviewers and added some of my homemade salsa as well. Also, I added 2 cans of sliced ripe olives, 1 wasn't enough for all that sauce. Layer 2 or 3 tortillas at a time so they hold their own and don't get mushy. I put it in a 9x13 pan and it worked perfectly. Then cut it in squares and we put sour cream, lettuce and chopped tomatoes on top. HINT: I didn't think this was very HOT at all. If you like real hot food, I would recommend adding some jalapenos or hot sauce according to your tastes.

This was a fun one!! And this California family didn't find it hot at all. Even our fussy teenager agreed. I followed the suggestion of others and used one can of refried beans and one can of black beans. I also added a can of whole kernel corn for a little crunch. I used cake-type pans the same size as the tortillas and it made 3 very full pans. Enough for us, guests and for a family in our church who recently had twins. I couldn't imagine refried beans stirred in and started out pretty skeptical but I was very pleased. We'll have this again but we'll make sure we invite plenty of friends to help us eat it.

This was easy and delicious. I used a combo of cheddar/pepper jack cheeses. I also substituted black beans(drained) for one of the cans of refried beans. Substituted chili sauce/salsa for the taco sauce and used a little larger cans of diced tomatoes and diced green chilies. I also preferred to use corn tortillas. This recipe is a keeper.

Made several times, we love it! I half the recipe because it is plenty, and I make it in my springform pan and it fits perfectly! After baking I always wait 15 minutes before removing the outer part of the pan and slicing. It gives it time to settle and it is still hot. I double the cheese, use 2 tortillas per layer(6 total), and use Original Rotel and medium taco sauce. I have eliminated the extra chilis and olives because it tastes exactly the same without them and saves me a couple bucks. Then I spend that money on sour cream, salsa, and lettuce to serve with the meal. Thanks for the 5 star reipe!

There are so many reviews on this recipe, does it need one more? Well, here goes.....I would agree on the following: very heavy, makes a huge quantity (I used a stock pot to make mine!) and not a lot of texture. However, it is a lot like a burrito! I made many changes per other recommendations. 1) 1/2 refried beans, 1/2 black beans. 2) salsa instead of taco sauce. 3) added lots of spices (some reviewers added taco seasoning, but I prefer to use my own seasoning) like cumin, chili powder, and oregano. All in all, this is the kind of recipe that is a launching pad for your imagination and personal taste. Have fun and be creative!

This is pretty ok; I doubt I'd make it again. I relied on other reviewers' suggestions: 1) added a packet of taco seasoning (don't need to add water because the juices from other ingredients make it moist enough); 2) added a cup+ of frozen corn; 3) added extra green chiles cause I love them; 4) used white corn tortillas (personal fave); 5) spread the frijoles on the tortillas and then placed the tortillas, bean-side down on the cheese layers; 6) layered it meat/cheese/bean tortilla/repeat, then end with a meat layer followed by a cheese layer; 7) served with sour cream which was an excellent touch; 8) I also cut the recipe in half (for 8 servings) and it all fit in a 9x9 glass baking dish. Think that's it. It's a casserole-y meal; so nothing out-of-this-world but fit the bill for a Cinco de Mayo night for the neighborhood potluck.

This recipe was great! My entire family loved it. My kids hate onions and tomatoes but didn't even notice they were in there. I made sure to chop the onions small and when I opened the can of tomatoes with green chilies I chopped those up too so the tomatoes wouldn't be so large. I only used one can of refried beans and I didn't add the can of green chilies because it also call for a can of tomatoes with green chilies and I though that was enough. I have never used Colby cheese before but it was much better than cheddar I am glad I bought that instead. So all in all I will be making this again and again. If you are looking for something new to try, TRY THIS ONE! It is easy and doesn't use a lot of dishes and everyone will eat it. That in itself is always a plus.

This was excellent! I did make a few changes though. Instead of re fried beans, we used black beans, drained and rinsed and added to the meat mixture. I also added 2 cans of olives, used fresh garlic, left out the onion, and instead of using canned tomatoes with chilies, I added peach pineapple salsa. This was very good and will make again.

I am giving this 5 stars because it is simple and tasty. It is great as it is but the next time I make it I will try and add a layer of some sort of filling (depending on my mood) and take away a layer of tortilla.

This is a family favorite. My girls love to "make" this themselves...I give them each 1/2 the recipe and they layer it all. We make one 8x8 pan, and freeze the other half in a foil pan wrapped in foil and then insert it into a feeezer ziplock bag to freeze for later. Frozen, it takes about 75 minutes to cook if you forget to take it out early.

I added a batch of homemade taco seasoning as well as some fresh chopped fresh cilantro to the ground beef mixture. I also did not have Rotel (diced tomatoes with green chili peppers) so I just used one can of petite diced tomatoes that I drained the juice off of. I only had one can of refried beans in my pantry but in the end, that worked out well for me. This was a quick supper that my boys seemed to like--my husband didn't have much of an opinion either way but he did have seconds. Next time, I'll cut back on the meat a bit and add in some chopped veggies. I think this would be good with enchilada sauce served on the side, too.

This was excellent! I used a jar of salsa instead of taco sauce by mistake and it turned out great! I was skeptical about mixing the beans with the beef, but the consistency was great and it was very good. I also added some taco seasonings, which added some flavour. Served it with some mexican rice with green peppers and corn. Thank you for a great and different recipe!

So good! My family loved this. It was a great alternative to an expensive visit to the local Mexican restaurant, and was quick enough to prepare after an afternoon of soccer practice. I added a packet of burrito seasoning to the ground beef and followed the suggestion to spread the refried beans on the tortillas rather than adding them into the beef mixture. I used fat free refried beans. For the tortilla layers, I placed one layer of bean-coated tortillas, bean side down, and topped with a second layer of plain tortillas. I placed the sliced olives on top of half of the casserole and omitted the olives from the other half (picky kids). Everyone seemed to enjoy this topped with fat free sour cream. Great recipe!

SOOOOOOOOO Good!!! Definitely something we will have on a regular basis. I cut the recipe in half and it still made a ton. We had it for dinner last night and have plenty for leftovers. Followed the recipe and served it with sour cream and some jalapenos. YUMMMM!

we call this mexican pie at our house. excellent recipe and easy to make. I usually brown the ground beef add taco seasoning with 1 c. salsa cooked until the liquid is out (kind of like a picadillo mixture). I also used cheddar cheese instead of colby. Layer the ingredients according to recipe. makes alot and is good as leftovers.

This was fantastic! I did as others recommended...cut the servings in half, used 9 x 13 and added corn. I prep'd everything the day before and refrigerated till following evening. Definitely something we'll make again.

This recipe was a hit at the Super Bowl party last night! I did make a few modifications...I added a packet of taco seasoning to ground beef (did not add water though). I left out the green chile pappers, and used salsa instead of taco sauce. And I used taco cheese instead of colby. I ended up using about twice as much cheese as the recipe called for. Thanks, Kathi!! No doubt that I will be making this again!!

I love this dish! Being of Mexican heritage I know it's not very authentic, but it sure is delicious. I have made it with refried beans and with whole pinto beans and we prefer it with the whole pinto beans. I season the meat with salt and pepper and I leave out the olives because we don't care for them. I substitute Pace salsa for the taco sauce and we top it off with sour cream, tomatoes and green onions. Very tasty!

The meat mixture is yummy, but making it into a casserole was a waste of time. I threw out the leftovers. None of us ate any after the first night. The family liked it, but would have been sooo much better if we could have personalized each burrito to our own tastes (more or less meat, onions, cheese, salsa, taco sauce, sour cream, etc.). I've saved the meat mixture part of the recipe in my files for future use. This will replace my current burrito recipe for sure!

easy to make! Nice quick meal!

Thanks so much for sharing this simple and tasty recipe! Very easy and very good. I generally use a cup or so of frozen corn instead of the olives and I have subbed salsa in place of the taco sauce in the past. I always use ground turkey in place of the beef and use about a packet and a half of taco seasoning because of this. Great comfort food and my boyfriend, who HATES Mexican style food, loves this.

Wow my whole famliy loved this...because i have little kiddos i only added a can of rotel instead of both tomatoes and a can of green chilis..i also used both taco sauce and a whole envelope of taco seasoning...it will be a regular at our house.. thanks for sharing... =)

I had to make a beef mexican dish for my Dad's 50th Birthday party. This was an absolute hit from my great grandmother to my 9 year old cousin! I changed it up as some had recommended 1) Double layered the tortillas 2) spread only 1 can of beans on the tortillas 3) added Taco Seasoning 4)Omitted the cumin and olives 5) simmered the beef mixture for about an hour. I think the mixture would also be good as a Mexican Chili topped with cheese and tortilla strips! Thanks for the recipe!!!

I love this spicy dish!! My family does not like spicy food so I leave out the green chili peppers, use diced tomatoes without green chili and mild taco sauce for them. This is also great without the tortillas and served as a dip!

Just love this, I make it in aluminium cake pans, nice for the busy night, I made 2 with one recipe, nice freezer friendly.

We really liked this recpie. It is a great change from the traditional burrito recipe. The left overs were the best part and it freezes well also. Good thing to make in advance and to freeze. Just take out and bake in the oven for an hour! Or until thawed and warm.

If I could give this "zero" stars, I would. I live in San Diego, and I love to make Southwestern types of food. For one thing, if it was my recipe, I would have told the cook what dimensions of baking dish to use. For another thing, I would have told the cook how much meat sauce to put onto each layer. I used my own judgement, and it didn't matter. Folks, if you truly like Mexican styly food, DO NOT make this recipe.

I've made this several times and everyone loves it. I make it in two deep dish pie pans and freeze one before baking. I definitely took the advice of others and layered the beans in between the tortillas. I love knowing I have a dinner ready to go in a pinch. I also think this one of those dishes that tastes even better the next day!

Good Stuff! I actually made this recipe close to the way it was written which is unusual for me. I did add a can of chopped tomatoes because they are so good for you. I used jalapeno refried beans, medium hot taco sauce and a 7 oz can of green chilis. It was spicy but I am from Texas so that was just fine! I think next time I will use one 8 oz bottle of taco sauce and one packet of taco seasoning with a larger can of tomatoes to make up some of the liquid I would be missing. It was a little vinegary tasting due to the taco sauce, which was a premium brand. I loved the way this wasn't too wet and stayed in portions so nicely. It would make a great potluck and you could add the lettuce and tomato right on top with little "kisses" of sour cream on each portion. Nice and easy. Great recipe!

I've made this for years, but I prefer using corn tortillas and, instead of taco sauce & diced tomatoes with chilies, use only the diced canned green chiles & a chopped fresh hot green chili then liberally seasoning it with oregano & cumin. I use shredded chicken instead of the beef & use cilantro as one of the garnishes. Tastes like I'm back in New Mexico.

I left out the olives (because I'm not a big fan) instead of putting the bottom coat of meat, I started with a layer of just taco sauce so that when you go to lift out the pieces of pie, you start with a piece of tortilla -- easier cleanup too.

This was good. Like other reviewers, I spread the beans on the tortillas before placing them face-down - so layered beef mix, then cheese, then beans, tortillas. Topped with lettuce, sour cream & salsa. I divided everything into three small casseroles & froze two of them for later. And I used venison burger for the meat. My only complaint was there was something "sweet" about it. I'm sure it was from the tortillas because I've gotten that same "taste" before wit other tortilla dishes - may just be that particular brand, or maybe I just just use a hotter sauce in the meat mixture.

This is an absolutley delicious dish! I have made this twice so far, and everyone who has tried this, loved it. I prefer to use a deep 9x13 inch disposable aluminum pan for this. I make the meat filling exactly as written, but I use a few more tortillas per layer, and I also use more cheese, because we love it! I found that using a shredded seasoned Mexican blend cheese adds wonderful flavor also. I serve this on a bed of shredded iceberg lettuce, with a side of guacamole and top with salsa and sour cream. If your prefer a lot of heat, layer some sliced jalapeno peppers between the layers. This really is a fantastic recipe, and it's easy. I will definitely make this again and again! Thanks for posting :)

This was great! I used corn tortillas as I don't like flour ones in casserole type dishes. This went together quickly and was delicious and satisfying. I left out the green chilis and used plain petite diced tomatoes as I was afraid it would be too hot for the kids. Everyone loved it and this is definately something I will make again. (I'm thinking of adding cheese directly to the mixture and using it as filling for fried burritos.)

The recipe was good and easy to make, however I recommend using either white or yellow corn tortillas rather than flour tortillas as the flour tortillas became mushy.

I can't say enough about this recipe, especially if you love burritos like I do...but can never quite get them wrapped right! I cut the recipe in half, and still had half a dish left over! I used a round deep dish casserole, which the tortillas fit in perfectly. I only changed the recipe to make a healthier version, but honestly you don't lose any of the taste! I used ground turkey, whole wheat tortillas, fat free re-fried beans, and reduced fat cheese and sour cream. I did follow other reviews advice and added taco seasoning to the meat along with a little ground cumin. Instead of the can of tomatoes, I used a homemade Mexican chunky style salsa and a homemade black bean and corn salsa to add into the meat mixture. I also did not mix the re-fried beans as another review suggested, I spread the re-fried beans onto the tortilla and placed that over the meat mixture! I usually never go for seconds, but with this, I couldn't help myself!

A great hit with my friends, I substituted with low fat cheddar cheese and fat free re-fried beans, to reduce the fat... I plan on using this recipe again and again!

This is really good and very easy to prepare. If you're a fan of Taco Bell's burrito supreme, then you'll like this. Good leftover too.

I've made this recipe so many times over the years, but tonight was the first time I made it with chicken. It was great. However, I make it, I only use one can of refried beans and normally add a bit more salsa. Served with lettuce, sour cream and maybe a bit more cheese and it's a great meal. Leftovers go a long way as well and are still great days later.

Was very tasty however, mine did come out a little watery. Would possibly omit the can tomato juice and use less taco sauce but perhaps add taco seasoning.

I made this recipe for dinner last night, and it was good. I added red, yellow and orange bell peppers to add some more flavor, and double layered the tortillas. I also added a layer of tortillas on top so that there would be a little crunch. Overall good dish.

Would also use (minus tortillas) as a chip dip for a potluck. Very good, my husband loved!

Thanks for a wonderful and easy recipe! I added a TBS of salt (personal preference), i also used a can of black beans in place of one of the refried beans (make sure to drain them well). after tasting it while cooking i decided to add 1/2 ts of cumin and also half a small package of taco seasoning. The recipe tastes very good even without adding the things i mentioned but i thought these added to the flavor. I didn't have colby cheese on hand so i used sharp chedder cheese for the middle layers and a mixture of cheddar and mozarella for the top layer. I too increased the amount of cheese since i'm a cheese fanatic. I will definetely make this recipe again and again. thank you Kathi :-)

A winner! We prefer more spicy, so added some cumin. As there are only two of us, I made one casserole (with yummy leftovers), froze another, and froze excess filling for future use. Think I will use corn tortillas next time with excess filling (personally prefer the taste of corn, but found they don't freeze well in casserole form).

Very good recipe. I halved the recipe to make 8 servings, but still used the full amount of black olives. I also added half a package of taco seasoning and used a full 8oz. pkg. of mexican blend shredded cheese. I used a round 2qt. casserole and only used three tortillas. Topped it with lettuce, tomato, sour cream and more shredded cheese. Wonderful!

This was tasty and filling. There are so many reviews on here you just don't know what to believe. I am watching my calories constantly, so figured I would try to make it without doubling up on tortillas as others suggested. They weren't soggy at all. In fact, I only used 9 flour tortillas - three per layer. I also only used 1 lb of beef and 1 can of refried beans - also perfectly fine. I used salsa instead of taco sauce, and 2% cheddar cheese. These changes basically halved the recipe and it made 8 servings in a 9x13. Will make again!

I used 1 can of refried beans, and added 1 can of black beans and one can of whole kernal sweet corn, and used homemade copycat taco sauce. I layered this in a 16x9 baking pan and it turned out great.

VERY YUMMY - FREEZES WELL!

Excellant. My 19 year old said it was the best dish he has ever eaten. I used 1 jar of clints "Perfect Hot" salsa and like another suggested, I spread the refried beans on the tortillas, facing up and layered as directed. Rave reviews from family. Thanks for sharing!

I was really disappointed with this recipe. The only flavor that comes through is the green chili peppers...very one-dimensional. If I were to make this recipe again, I would substitute (1) spicy enchilada sauce for the taco sauce, and (2) black beans for the refried beans (oh, why didn't I take the advice of reviewers?!). My teenaged son, who loves Mexican food, thought this recipe was horrible. One final note: I will concede that one's results with this recipe probably depends upon what taco sauce and refried beans one uses, since both items come in a variety of styles/flavors.

Really good! I made this not realizing how much it really made. I would suggest halfing the recipe or splitting it into two dishes and freezing one.

This is delicious. It was so easy to make and everyone loved it. I couldn't find tomatoes and greenchilis together so I used a half a can of each. We found tht the whole 4oz. can of peppers made it a bit too spicy so I used half the next time. The best part of this recipe is that it is even better the next day!

This is a pretty good recipe. I halved it and made it in a 9x13. I also mixed a packet of taco seasoning in the beef instead of a bottle of sauce (thought a half bottle of sauce would make it too runny) and added a half cup of salsa instead. it turned out pretty good. I also used much more cheese than what the recipe called for.

We really liked the flavour and idea!! Will make again & again :) I only use 1 lb beef and 1 can beans and medium or hot salsa. Sometimes add a little cumin and chipolte chili and whatever else?? I grew some hot peppers this year and put those in as well. Making again this time just rolling individual red and green tortillas topping with some of the cheese and olives. Looks colorful...

Very tasty. I made it WW friendly by substituting boca ground burger for the ground beef, using fat free refried beans, fat free tortillas, and using 2% cheese. I omitted the olives. I cut each tortilla in half and arranged them so the flat (cut) side would fit nicely to the edges of the rectangular pan I used.

Seems redundant to write another great review (I'm #331), but this is the bomb. I scaled it down to 8 and made it in a deep dish pie pan. I added my own spices to the meat, and left out the beans. It is awesome!!!

This recipe was really great! I was so surprised that it really does taste just like a beef and bean burrito and the tortilla layers were not soggy at all! I didn't have a 4 quart casserole pan so instead I used a 9 x 12 pan and had a few less layers (probably about 3 layers in all) but I surely got the desired effect. I also used about two cups mexican style shredded cheese rather than the 9 oz of colby. I omitted the black olives - not a big fan - and in the end I had a really delicious dinner! My husband picked out this recipe from allrecipes and was the first one to make it and now I am adding it to my own recipe box. As everyone else said, lots of leftovers that taste even better the next day! Thanks Kathi!

This is a big hit at my house. I half the recipe and make it with fajita sized tortillas in a round, 2L casserole dish then cut it like pie wedges over shredded lettuce. Following some other's suggestions, I brown the tortillas in a skillet while the mixture is cooking so that they don't disintigrate while baking. Also, for half the recipe, I use a whole can of Rotel and leave out the chilis and olives. Also replace the taco sauce with chunky mild salsa and add most of a packet of taco seasoning and some cumin and it's plenty spicy for my house. I use low fat tortillas and fat free cheddar instead of the colby, as well as 4% fat ground beef and fat free refried beans and it comes out great and fits very well into our diet.

This is wonderful! I lightly toasted the tortillas in the skillet so that they didn't end up soggy like the other reviewers were saying. I didn't have green chiles and I used ground turkey instead of beef. This has great flavor and makes a lot! Serve with your favorite mexican rice & guacamole. yummmmmm

I used a tortilla as the first and last layer and an oven-safe plate on the pie and baked for the first 10 mins or so, to give the stack some weight. It turned out the fillings were just about to overflow and the melting cheese... The sight of it made it even more delicious and everyone just suddenly grew hungrier! We also had some sour cream with it to tone down the spice. We've had this over and again and we still love it! The best burrito sandwich ever!!! THANKS!!!!

What can I say? WOW!! This was awsome. My family gobbled it right up. I used montery jack cheese instead of colby, and let me tell you, I will surely make this again!!! Thanks Kathi

It's pretty hard to screw up this recipe and the only limits are your imagination and what you have in your kitchen. It work great with just about any meat, any peppers, any sauce, any cheese, or any beans. This is like your spaghetti sauce: nobody makes it quite like you do. So have fun with it! The only reason this didn't get 5 stars is because it isn't as good as mine. But mine isn't as good as yours, I'll bet.