Monday, August 6, 2012

Burrito Casserole

I enjoy turning leftovers into a totally new creation.  I try not to tell my husband were having "leftovers" for dinner.  Just something about that word. The other night we had burritos leaving plenty of meat and beans in the refrigerator.   This was quick, easy and tasted so good. Serves 4 to 6.

Six Burrito size flour tortillas
1 1/2 cups re-fried beans
1 lbs ground meat
1 pkg Enchilada seasoning mix
Salt and Pepper to taste
1 15 oz can stewed tomatoes with green chilies
1 tbs cilantro
1/2 tsp cumin
2 cups fiesta blend shredded cheese
sliced jalapenos (optional)

Brown meat in skillet adding 1/2 of the package of enchilada seasoning.  Add salt and pepper to taste.  Mix in beans blending thoroughly.

Warm tortillas on a grille or in a skillet.  Spoon a generous amount of  beans and meat on the longest end of tortilla 1 inch from edge.  Wrap open edge around filling and roll rightly.  Repeat for all six tortillas.  Place in a 9X13 baking pan that has been lightly coated with cooking spray.

Open tomatoes in a bowl adding remaining enchilada sauce, cilantro and cumin.  Pour over burritos and bake in 350 oven for 20 minutes.  Top with jalapeno slices and cheese cooking an additional 10 minutes.

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