Saturday, January 29, 2011

Burrito Casserole


Burrito Casserole
Makes 6 Servings
Recipe adapted from Blog Chef

1 pound 96/4 ground beef
1 package taco seasoning
9 small Mission flour tortillas
1 can fat-free refried beans
1 can fat-free cream of mushroom soup
½ cup fat-free sour cream
hot sauce (optional)
80 grams Cabot 75% reduced fat cheddar (a little less than 3/4 cup)
Optional Toppings: 1 cup shredded romaine lettuce and 6 cherry tomatoes, divided

Preheat oven to 350. In a large skillet brown ground beef. Once it’s almost done, add taco seasoning and stir in refried beans. Mix until evenly blended. In a bowl, mix cream of mushroom soup and sour cream. Spread ½ of the sour cream mixture onto the bottom of a rectangular casserole dish sprayed with nonstick cooking spray. Tear up 3 tortillas and spread them over the sour cream mixture (I typically lay 2 tortillas down side by side without tearing - then tear up the third to fill in blanks to make a solid layer!). Put ½ of the meat mixture on top of it. Sprinkle on hot sauce. Add remaining layers as follows: 3 tortillas; sour cream mixture; 3 tortillas; meat mixture; hot sauce. Sprinkle cheese over the top and place in oven uncovered for 25 minutes. Serve with lettuce and tomatoes as toppings.

Nutritional Information: 403 calories, 47 carbs, 7 fat grams and 29 protein grams.

Review: Two words: OH MY. This recipe seriously may trump my top Mexican recipe. No joke! I LOVE the layers, the use of flour tortillas, how that sauce mixture clings to the tortillas and makes it all taste just meshed together and creamy. I also love the hot sauce kick on those layers- perfect! Yes, time to update my top 10 - this one takes the cake. And the calories are great - love that it makes six too. Winner, winner. Austin loved it too! For less heat, simply leave out the hot sauce. You could even top with salsa if you want to leave the heat level up to each person!

Here's a pic of the full dish - how it looks coming out of the oven!

9 comments:

Lindsay said...

I'm making this tonight! It looks delish!

Kelly Pearce said...

Just saved this recipe into "Dishes to make asap". WOW, looks delicious and for you to trump another top mexican recipe, it must be amazing!

fittingbackin said...

Lindsay - please report back! I am SO HOPING I didn't oversell but we just love it!

Kelly: YAY!! Hope you try it and love it!

Healthy Coconut said...

Which brand do you recommend for the refried beans? I used the fat free can from Trader Joe's once and I didn't like it.

Pam said...

Mmmm. I am always up for Mexican food - this looks so tasty!

gettinfit said...

This was definitely amazing! Made it yesterday for dinner and had it again for dinner. Reheats really well. Thanks for sharing. I'm surprised it's SO low in calories!

fittingbackin said...

getinfit: Yay! I'm so glad you made it and liked it!! I got two texts from friends last night who had tried it and said the same thing - AWESOME - this makes my day!

HC: I posted on your blog - I use old el paso fat-free refried beans!

Pam: Thank you!!

Runi said...

Hey Kelly! Question about tearing up the tortillas - do you tear it into strips or crouton sized shapes? I've got this recipe on the docket to be made soon, as well as the chicken tortilla casserole. :)

fittingbackin said...

Hey Runi! Great question! I basically lay two flat out without ripping, then rip the last one in strips or whatever shape is necessary to make a solid layer. I hope this helps and I will edit the instructions to reflect this. Thanks!!