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Burrito Pie

June 9, 2011



Similar to hearty taco casserole… but dare I say even better?  It’s certainly spicer – and that’s after I already omitted half a can of chiles.  It may have been the salsa I used (medium – I went wild).  With a heaping spoonful of sour cream and plenty of shredded lettuce to cool it down, though, it was absolutely delightful.  This is definitely a “keeper” recipe, though I must admit, I may go for store-bought refried beans.  I made mine from scratch, and I’m just not sure if it’s worth the hassle.  Does anyone have an easy way to make refried beans?

Burrito Pie

recipe adapted from
makes 8 servings


  • 1 pound ground beef
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons sliced black olives
  • 1/2 cup diced tomatoes with green chile peppers
  • 1/2 cup salsa
  • 1 (16 ounce) can refried beans
  • 9  flour tortillas
  • 3/4 cup shredded Colby cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add onion and garlic; saute for 5 more minutes. Drain any excess fat, if desired. Mix in olives, tomatoes with green chile peppers, and salsa.  Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
  3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by a layer of refried beans.  Add more meat mixture, then a layer of cheese. Repeat tortilla, bean, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
  4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.  Serve with sour cream and shredded lettuce.
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