Layered Burrito Bake

This dish is easy to make and incredibly delicious
Best Layered Burrito Bake Recipe

Ground beef, salsa  refried beans and cheese are layered between tortillas for a burrito bake that's like a fiesta in a dish.

 

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Ready in
1 h 15 m
8
Servings
348
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound extra-lean ground beef
  • 1 each red pepper, large carrot and large onion, chopped
  • 2 Cups cloves garlic, minced
  • 2 cans no-salt-added diced tomatoes, undrained
  • 2 Cups TACO BELL Thick & Chunky Salsa
  • 1 Teaspoon ground cumin
  • 1 Cup frozen corn
  • 6 flour tortillas , cut in half
  • 1 can TACO BELL Refried Beans
  • 1 KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Directions

Heat oven to 400ºF. Brown meat with peppers, carrots, onions and garlic in large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 min, Remove from heat. Stir in corn. Spread 2 cups tomato mixture onto bottom of 13x9-inch baking dish; top with 4 tortilla halves, with cut-sides of tortillas facing sides of dish. Cover with layers of half the beans, 2-1/2 cups of the remaining tomato mixture and ½ cup cheese. Repeat layers. Top with remaining tortillas, tomato mixture and cheese; cover with sheet of foil sprayed with cooking spray. Bake 35 to 40 min. or until heated through, uncovering for the last 5 min. Let stand 5 min. before cutting to serve.

Burrito Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Burrito Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Burrito Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.

Nutritional Facts

Total Fat
9g
13%
Sugar
7g
N/A
Saturated Fat
3g
14%
Cholesterol
39mg
13%
Protein
23g
46%
Carbs
48g
16%
Vitamin A
38µg
4%
Vitamin B12
1µg
54%
Vitamin B6
0.9mg
71.6%
Vitamin C
24mg
26%
Vitamin E
2mg
11%
Vitamin K
8µg
6%
Calcium
209mg
21%
Fiber
6g
26%
Folate (food)
34µg
N/A
Folate equivalent (total)
96µg
24%
Folic acid
37µg
N/A
Iron
5mg
26%
Magnesium
69mg
17%
Monounsaturated
3g
N/A
Niacin (B3)
6mg
41%
Phosphorus
359mg
51%
Polyunsaturated
2g
N/A
Potassium
905mg
19%
Riboflavin (B2)
0.3mg
22.4%
Sodium
1057mg
44%
Thiamin (B1)
0.6mg
52.8%
Trans
0.2g
N/A
Zinc
4mg
38%