Creamy Burrito Casserole
Ingredients:
1 pound ground beef or turkey
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (10 oz) can diced tomatoes with green chilies (like Rotel)
1 packet taco seasoning
1 cup sour cream
1 cup cream of mushroom soup
6 large flour tortillas, cut into strips
2 cups shredded cheese (cheddar or Mexican blend)
Optional toppings: chopped cilantro, sliced jalapeños, diced avocado, sour cream
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Cook the Meat Mixture:
In a large skillet, over medium heat, cook the ground beef or turkey until browned. Drain excess fat if necessary.
Add the chopped onion, bell pepper, and garlic to the skillet. Sauté for about 5 minutes until the vegetables are softened.
Add Beans and Spices:
Stir in the black beans, corn, diced tomatoes, and taco seasoning. Mix well and cook for another 5 minutes, allowing the flavors to meld. Remove from heat.
Prepare the Creamy Mixture:
In a separate bowl, mix together the sour cream and cream of mushroom soup until smooth.
Layer the Casserole:
In a greased 9×13-inch baking dish, layer half of the tortilla strips on the bottom.
Spread half of the meat mixture over the tortillas, followed by half of the creamy mixture. Sprinkle with 1 cup of cheese.
Repeat the layers with the remaining tortillas, meat mixture, creamy mixture, and finish with the remaining cheese on top.
Bake:
Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serve:
Allow the casserole to cool for a few minutes before serving. Top with your favorite toppings like chopped cilantro, jalapeños, or avocado.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Servings: 6-8 servings