Burrito Lasagna

Name: Burrito Lasagna
Ingredients: 2 pounds ground beef; 2 cans (10 ounces each) enchilada sauce; 1 envelope taco seasoning; 1 tablespoon ground cumin; 1 package (8.8 ounces) ready-to-serve Spanish rice; 12 flour tortillas (8 inches), warmed; 1 can (15 ounces) refried beans; 4 cups shredded Mexican cheese blend; Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream

9 ingredients

3 steps

Ingredients

2 pounds ground beef
2 cans (10 ounces each) enchilada sauce
1 envelope taco seasoning
1 tablespoon ground cumin
1 package (8.8 ounces) ready-to-serve Spanish rice
12 flour tortillas (8 inches), warmed
1 can (15 ounces) refried beans
4 cups shredded Mexican cheese blend
Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream

Directions

1

Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
2

Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with four tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with remaining tortillas, rice and meat mixture (dish will be full).
3

Cover and bake 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Serve with toppings of your choice.