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.
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!
Refried beans, taco meat, veggies, and sauce are layered between whole wheat tortillas for a hearty and tasty meal for the entire family.
- 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
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.
ht: Darci for the original recipe!