This is a great way to prepare a delicious Mexican dinner all in one dish. Serve with a guacamole salad and plenty of fresh salsa.
Layered Burrito Bake
5 Burrito sized flour tortillas
1 lb. ground beef
2 T. flour
1 t. beef bouillon powder
2 t. chili powder
1 t. cumin
1 t. garlic powder, divided
1/2 t. onion powder
1 C. water
1 (15 oz.) can refried beans
1 T. bacon grease
1 C. monterrey jack cheese, shredded
1/2 C. cheese sauce (queso sauce in jar)
Sour Cream
Sliced green onions
Cook ground beef until browned and drain well. Add the flour, bouillon powder, chili powder, cumin, 1/2 t. garlic powder, onion powder and water. Bring to a boil, lower heat and cook for 5 minutes or until sauce is thickened; set aside.
Cook refried beans in bacon grease and heat on med. high heat for 1 1/2 minutes; add 1/2 t. garlic powder and set aside.
Spray bottom of large, round casserold dish with non-stick spray. Place 1 tortilla on the bottom and top with 1/3 of the beef mixture and sprinkle with 1/2 C. of cheese. Place another tortilla on top and spread with 1/2 of the bean mixture. Place another tortilla on top and cover with another 1/3 of the beef mixture; sprinkle with 1/2 C. cheese. Top with another tortilla and spread with the other 1/2 of bean mixture. Place final tortilla on top, adding the last 1/3 of the beef mixture and topping with cheese sauce.
Bake at 350 degrees for 15 minutes until heated through.
To serve, top with sour cream and sliced green onions.
Layered Burrito Bake
5 Burrito sized flour tortillas
1 lb. ground beef
2 T. flour
1 t. beef bouillon powder
2 t. chili powder
1 t. cumin
1 t. garlic powder, divided
1/2 t. onion powder
1 C. water
1 (15 oz.) can refried beans
1 T. bacon grease
1 C. monterrey jack cheese, shredded
1/2 C. cheese sauce (queso sauce in jar)
Sour Cream
Sliced green onions
Cook ground beef until browned and drain well. Add the flour, bouillon powder, chili powder, cumin, 1/2 t. garlic powder, onion powder and water. Bring to a boil, lower heat and cook for 5 minutes or until sauce is thickened; set aside.
Cook refried beans in bacon grease and heat on med. high heat for 1 1/2 minutes; add 1/2 t. garlic powder and set aside.
Spray bottom of large, round casserold dish with non-stick spray. Place 1 tortilla on the bottom and top with 1/3 of the beef mixture and sprinkle with 1/2 C. of cheese. Place another tortilla on top and spread with 1/2 of the bean mixture. Place another tortilla on top and cover with another 1/3 of the beef mixture; sprinkle with 1/2 C. cheese. Top with another tortilla and spread with the other 1/2 of bean mixture. Place final tortilla on top, adding the last 1/3 of the beef mixture and topping with cheese sauce.
Bake at 350 degrees for 15 minutes until heated through.
To serve, top with sour cream and sliced green onions.
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