Burrito Pie {Freezer Meal}

By Rachel Tiemeyer
Layers of tortillas, meat, cheese, and refried beans makes this mexican-style lasagna a family favorite!

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.

Layers of tortillas, meat, cheese, and refried beans makes this mexican-style lasagna a family favorite

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.

Layers of tortillas, meat, cheese, and refried beans makes this mexican-style lasagna a family favorite

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!

What kind of containers do you store freezer meals like this in?

We recommend using a BPA-free container or dish. While it may be easier to buy the disposable Glad ovenware containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in.

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Burrito Pie Recipe

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: one 9x13 casserole or two 8×8 casseroles 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican


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 lean ground beef
  • 1 onion, finely chopped
  • 2 teaspoons minced garlic
  • 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 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.


Freezer Meal Instructions:
To Freeze:
Prepare all layers of burrito pie as stated in recipe. Cover with plastic wrap and foil and place in freezer-safe container. Store for up to 3 months.
To Prepare:
Thaw for approximately 24 hours in the refrigerator. Bake as directed in recipe. 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: Darcie for the original recipe!

7 Layer Taco Dip Recipe (Healthified!)

By Rachel Tiemeyer

A simple, healthy appetizer fit for a fiesta or a quick low-key meatless meal.

I’ll give you 3 reasons why you need to make this dip soon:

1 – It’s an easy, no-cook and healthy meal. I left this in the fridge, and we ate on it for lunch, snacks, and dinner throughout the week. Not only can you dip tortilla chips but carrot sticks, as well. Seriously one of my favorite meals.

2 – Perfect for a Thanksgiving or holiday party appetizer. You can throw this app together in about 15 minutes and there’s no cooking required. Plus, who doesn’t love this dip? It’s sure to be a party favorite.

3 – This version of the 7 Layer Taco Dip is actually healthy! Let’s take a glance at what’s in my version:

Beans = fiber, protein, low in fat and calories (Make sure you either make your own refried beans or buy organic to avoid strange ingredients. I’ve found that the Vegetarian Refried Beans in my store had the least amount of ingredients and were the lowest in fat, as well.)

Avocados = good fat, vitamins, minerals

Yogurt = probiotics, calcium, protein (By the way, yogurt is a near perfect substitution for sour cream! It adds some awesome probiotics.)

A little cheese = calcium, protein

Veggies of your choice (lettuce, tomatoes, olives) = fiber, vitamins, minerals

And, to make this even cheaper and healthier, whip up some of your own taco seasoning to have on hand for this appetizer and more recipes like our favorite Cheesy Chicken and Black Bean Enchiladas.

homemade taco seasoning mix

Cheesy Chicken and Black Bean Enchiladas

Now, you’re not sure your kids will eat 7 Layer Taco Dip, are you? And for moms like me, that’s always a factor when taking time to prepare food. Well, I’m here to say that at least one of my kiddos did eat this when I improvised a bit. I scooped out some of the beans, guac, and cheese part (minus the veggies on top), rolled it up in a tortilla, and warmed it up. She loved it when it looked “normal.” The other little people had to make due with leftovers or sandwiches that night.

Ready to get your 7 Layer Taco Dip on? Here’s my simple, healthy recipe fit for a fiesta or a quick low-key meal.

A simple, healthy appetizer fit for a fiesta or a quick low-key meatless meal.


7 Layer Taco Dip Recipe (Healthified!)

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: Americna==an


A simple, healthy appetizer fit for a fiesta or a quick low-key meatless meal.


  • 1 can refried beans (look for organic or make your own)
  • 23 avocados, smashed
  • 2 tablespoons freshly squeezed lemon or lime juice
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups plain organic Greek yogurt or whole milk yogurt
  • 12 tablespoons taco seasoning (according to your taste)
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup loosely packed shredded romaine or green leaf lettuce
  • 1 cup grape or cherry tomatoes, chopped
  • a few sliced olives, optional for garnish


  1. Spread refried beans in large glass bowl or pan.
  2. In a small bowl, smash avocado. Stir in lemon/lime juice, garlic, salt, and pepper. Spread avocado mixture over dip.
  3. Combine taco seasoning with yogurt. Spread over avocado layer.
  4. Sprinkle a layer of cheddar cheese on top.
  5. Top with shredded lettuce, then chopped tomatoes, and then chopped olives (optional).
  6. Serve with tortilla chips.