Frito Burrito Casserole

Frito Burrito Casserole

Dear Natalie and Sophia,

The whole family loves this dish, so here's the recipe for when you're older. Hopefully you will both make it for your families some day.

What I love most about this dish is that I can put it all together early in the week when I'm preparing other meals. It stores well in the fridge or freezer. All I have to do is pull it out and throw it in the oven when we're ready to eat it.

First (if you want to eat it immediately) turn the oven on 350°

Then, brown 2 lbs of ground beef.

Once cooked through, drain. Here's a little life hack I discovered that made my life easier. First of all, never pour grease down the drain. It will clog the pipes. Instead, get a bowl and some aluminum foil. Line bowl with foil. Drain the meat through strainer over the bowl. When the grease solidifies, pull out the foil bowl, and throw it away.

Return meat to pan, add water and 2 packets of taco seasoning (prepare as directed on the seasoning packet).

While that is simmering away, spray a 9x13 baking dish with cooking spray (or butter, or canola oil, or veggie oil, or olive oil, whatever you have in the pantry), then cover the bottom with 2 flour tortillas.

Spread a whole can of re-fried beans over the tortillas. I use the low fat ones and we can't tell a difference (almost forgot to take the picture, that's sour cream in the middle).

Then a thin layer of sour cream. Again, I use the lite stuff. It's just as good.

Is your meat done yet? Yes? Ok, go ahead and add it to the dish.

Now 7 slices of american cheese.

Two more flour tortillas.

And last but not least, as much shredded cheddar as you please.

To the oven! Bake it until cheese is melted and insides are bubbly.

Serve with a dollop of sour cream and a handful of corn chips.

This recipe feeds 8 people. So, if you don't want quite that much, cut the whole recipe in half and make in an 8x8 dish instead. I always make too much, but Dad and I love having leftovers of this to take to work for lunch. Healthy? No, but so so yummy!

Grocery list:
Flour Tortillas
American Cheese Slices
Re-fried Beans
Sour Cream
Ground beef
Shredded Cheddar Cheese
Corn Chips

If you want to make this later, just cover your dish with foil and store in the fridge (if you'll be eating it in the next couple days) or the freezer (thaw in the fridge on the day you'll be eating it). It will take a little longer to cook since all the ingredients are cold. Leave the foil on your dish for the first 30 minutes or so. It will keep your cheddar from burning. Remove the foil for the last 15 minutes of cooking.