Burrito Pie Recipe

Burrito Pie Recipe

So I’ve been in this Freezer Club for 6 years with some of my besties. We strive to cook freezer meals made with mostly local, organic meats and produce, while also avoiding foods with preservatives and additives. We try to balance that value with making things our families will like. (Here are my Top 10 Favorite Freezer Meals, in case you’re wondering.) When our friend, Darcie, first delivered Burrito Pie to us years ago, our friend, Devin, reported at the next Freezer Club meeting, “We ate the crap out of that!” From then on, when one of us made Burrito Pie, it typically had “eat the crap out of this” written as part of the instructions on top.

It’s true. Burrito Pie is one of those comfort meals that it’s hard to stop on.

Burrito Pie Recipe

To make this type of casserole healthier, try to find whole grain tortillas and refried beans with no shortening (which means trans fats) or preservatives. Trader Joes is my go-to place for these items. When making a recipe that requires several canned food items (which are so convenient at times!), be sure to look for BPA-free cans. Our health food store carries several safe brands–Eden Organics and Muir Glen are just a few, but if you aren’t sure ask an employee. Bottom line when buying convenience items like tortillas and canned food: Read the label and buy the ones in which you recognize the ingredients! This is harder than you may think, unfortunately.

Here’s to hoping you don’t “eat the crap out of” Burrito Pie too much!

Burrito Pie Recipe

Yields: one 9x13 casserole or two 8x8 casseroles

Refried beans, taco meat, veggies, and sauce are layered between whole wheat tortillas for a hearty and tasty meal for the entire family.

Ingredients

  • 2 lbs grass-fed ground beef
  • 1 onion, finely chopped
  • 2 teaspoons minced garlic
  • 1 (2 ounce) can sliced black olives, drained
  • 1 (4 ounce) can diced green chiles, drained
  • 1 (10 ounce) can diced tomatoes, drained
  • 2 (16 ounce) cans refried beans (organic or one with no trans fat, preservatives, or additives)
  • 12 (8 inch) whole wheat flour tortillas
  • 1 (16 ounce) jar red enchilada sauce (homemade, organic or one with no preservatives or additives)
  • 3 cups shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees.

2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute until onions are translucent (about 5 more minutes). Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes, and enchilada sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

3. While meat mixture simmers, spread a thin layer of refried beans on one side of each tortilla. Set aside.

4. In the bottom of the casserole dish(es), spread a thin layer of the meat mixture. Cover with a layer of tortillas that have been smeared with the refried beans, followed by more meat mixture, and then a layer of cheese. Repeat tortilla with refried beans, meat, and cheese pattern until all the tortillas are used up. Top off the casserole with a layer of meat mixture and cheese.

5. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

If cooking directly from frozen state, cover with foil and increase baking time by 30-45 minutes. So total baking time will be about 1 hour, but check for the casserole to be brown on top and bubbly. Remove foil the last 10-15 minutes of baking, so the top can brown.

Notes

ht: Darci for the original recipe!

http://thrivinghomeblog.com/2013/06/burrito-pie-recipe/

Burrito Pie recipe

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Comments

  1. Devin says

    Yum! I just ate breakfast, but you’re making me hungry! I’m going to have to make this tonight! It’s also really good with bison or venison. We have several hunting husbands in our FC, so we get creative with our proteins.

  2. jenine says

    I love the idea of making meals ahead of time and freezing them. I guess my question is, do you freeze it in the glass casserole dish? Is there any way to make it more single serving size friendly?

    • Rachel says

      Hi Jenine,

      Yes, you can freeze it in the glass pan but do not put it straight into a hot oven or it could crack. Make sure to defrost it first and even let it sit out on the counter to take the chill off. As far as individual servings go, I bet you could put together this whole casserole (but not bake), then cut it into fourths and freeze in small glass containers. You can find more info about freezing meals on my Freezer Meal post here: http://thrivinghomeblog.com/healthy-recipes-index/healthy-freezer-meals-recipes/

  3. Deb says

    Thanks, I’m making this right now!! Made your bAKED beef ravioli earlier this week, too! In the directions, it talks about adding olives, tomatoes … and taco sauce. But I don’t see “Taco sauce” listed in the ingredient list. Do we just use any kind of taco sauce? Taco seasoning? Thanks!

    • Rachel says

      I’m glad you’re giving some of these a go! So sorry for the confusion, Deb. I meant to type enchilada sauce and said taco sauce instead; so I just corrected the recipe. I buy an organic canned enchilda sauce to make my life easy. But you can certainly make your own! A quick search brought up one of my favorite blogs and her recipe: http://www.gimmesomeoven.com/red-enchilada-sauce/

  4. Deb says

    Now that I keep reading, I’m guessing you want us to add the enchilada sauce to the meat mixture. Thanks!

  5. Deb says

    Now I’d just love to delete my comments – ha!! Can I do that or do you mind? Thanks!

    • Rachel says

      Ha, ha! No worries. It was a completely legit question.

  6. Sarah S says

    How long does this cook from frozen?

    • Rachel says

      I’m not sure, Sarah, since it’s been a while since I’ve done that. If you cover it in foil, I would plan at least 45-60 minutes under the foil and then another 15-20 without foil. But, that’s my best guess. Hope that helps!

  7. Alicia says

    My hubby and daughter are gluten free. Do you think this would be ok with corn tortillas?

    • Rachel says

      I haven’t made it with corn tortillas but I don’t see why it wouldn’t work. Sounds good to me!

  8. Dana says

    How many does this make? Two in 8×8 pans maybe?

    • Rachel says

      Yes, it sure does, Dana. Two 8×8 pans. It says that really small on the Ziplist recipe but it’s not easy to find. Sorry about that!

    • Rachel says

      Thank you so much for taking the time to let us know! I’m so glad you enjoyed it, Shannon.

  9. Brittany says

    Thank you for posting these recipes! Having a baby soon and I am trying to prepare as many freezer meals as possible! Just made this recipe. I love that it was so simple. I baked mine first, before realizing you recommended freezing it unbaked. Is this a big deal?

    • Rachel says

      I’m sure it will be fine. Just thaw it completely and then warm in the microwave or on low (and covered) in the oven.

  10. Anne says

    Do you think this would be okay frozen in the disposable foil pans? I’d like to give this as a meal for a new mom but don’t want her to have to worry about returning a dish. Thanks!

    • Rachel says

      Oh yes! Great idea. So just give it to her unbaked and instruct her to thaw and then bake as directed. Make sure to wrap the pan well to keep it airtight.

  11. Amy says

    This was fantastic! Everyone went back for seconds! Will be making it again and again!
    I made it a couple of weeks ago in preparation for abdominal surgery. Assembled it in a foil pan (no clean up), covered it with plastic wrap to avoid sticking and then two layers of foil. It kept perfectly!

    • Rachel says

      Yeah!! I love reports like this. :)

  12. Adrian O'Brien says

    This is great for also using up leftovers from taco night! (we get fresh tortillas and my hubby makes his famous black bean and corn salsa.)

    • Rachel says

      Great idea! Fresh salsa…yum!

  13. Jamie says

    If I’m planning to prepare on the weekend and cook later in the week, how long do you think this would keep in the refrigerator? I’m just trying to plan a week at a time right now (new to prepare-ahead meals).

    • Rachel says

      I would say you’re fine for three days for sure in the fridge before cooking.

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