the famous burrito pie

burrito pie via she likes to eat

if you have heard my husband tell the story, you’ll remember it goes like this: “so when we first got married, i wasn’t sure if my wife could cook. THEN she made this thing called burrito pie. and i HAD FIFTHS Y’ALL.”

of course, during our first year of marriage i had to pull out something big. something serious. something really fancy and high class. burrito pie was it. i mean, what sounds more country club than BURRITO PIE?? i’m pretty sure they serve it at state dinners and probably at buckingham palace for christmas.

all joking aside, i knew no matter what i made, it had to be fairly simple for my new husband who was (and still is) purely a meat-and-potatoes guy. if i had made him something truly out-of-the-box different, he would have walked out the door, driven to taco bell (actually it would have been bojangles – bless it – since we lived in north carolina), ordered himself a meal, and brought it back home.

so it has only taken me 2 years of blogging to finally share this with you, my oldest, most-used, most-asked for recipe. it is super easy and the ingredients are simple. it is a comfort dish, perfect for cold days or lazy weekends around the house. it’s also a good one to take to people who have just had a baby or are just needing a little help with dinner. it has been dubbed “the famous burrito pie” thanks to the lovely lady who posted my recipe inspiration on allrecipes.com back in 2002 – i am forever grateful.

burrito pie
ingredients

2 lbs ground beef

1/2 white onion, chopped fine (or 2 tbsp minced, dried onion)

3 cloves garlic, minced (or 2 tsp jarred minced garlic)

1 can mexican-style rotel*

1 – 16 oz jar taco sauce *

1 – 16 oz cans fat free refried beans*

1 – 16 oz can charro beans*

6-10 flour or corn tortillas

1 – 8 oz bag shredded mexican-style cheese

1 – 2 oz can sliced black olives (optional)

salsa, green onions, sour cream, cholula & tortilla chips – for serving

directions

1. preheat the oven to 350.

2. in a large skillet, brown the ground beef over high heat. when meat is almost no longer pink, add the chopped onion and cook until onion is translucent and fat has cooked off (or you can drain, if desired). add garlic and cook another 45 seconds or so.  mix in the beans and stir to soften & combine. add the rotel, taco sauce, and olives (if using). stir mixture well, making sure everything is incorporated. reduce heat to low and simmer, uncovered, for 15-20 minutes. stir occasionally. take mixture off heat.

3. spread a thin layer of the meat mixture on the bottom of an ungreased large casserole dish. tear each tortilla in half (to get better coverage) and make a layer of tortillas on top of the meat mixture. follow with another layer of meat mixture, then a layer of cheese. repeat tortilla, meat, cheese pattern until all the meat mixture is used, ending with a layer of meat mixture then cheese.

4. bake for 18-20 minutes, until it’s cooked through and the the cheese is bubbly. top each serving with salsa, cholula, and sour cream and serve hot.

*any ingredient with a star by it is also available in a hot or spicy version.. if you are wanting SPICY, go for the hot versions.

enjoy!

hearty breakfast burritos

hearty breakfast burritos via she likes to eat

whenever i throw a birthday party, it seems like we always do a brunch.
maybe because i personally think it’s the best time to have a party when you’ll have kiddos running around. it’s after breakfast, before naptime, everyone is awake, snacktime is approaching.. it’s THE perfect time of day for a party.
or maybe it’s because breakfast foods are my absolute favorite. honestly, if i could have breakfast for every meal of the day, i would be a happy girl.
and then once noon hits, you can have cake! (but never before. i just can’t do it. although i have a close friend who might argue that.)

these breakfast burritos are nearly always on the menu for our brunch parties. they are hearty and the recipe feeds a lot of people. i have had this recipe for years and adapted it & changed it, making it differently almost every time. it is a great recipe that you can make your own, adding or omitting depending on your preferences. the original recipe calls for chorizo, which i love, but when i have guests who don’t love it, i like to sub turkey sausage. you can also turn up the heat with spicy sausage or leave the seeds in from the jalapeños if you want it spicy.

hearty breakfast burritos with chorizo and hashbrowns
adapted via taste of home

ingredients

1 pkg ore ida frozen crispy crown hashbrown potatoes*

15 eggs

1 tbsp chili powder

1 tsp garlic salt

1 tbsp cumin

10 oz. uncooked chorizo or sausage**

2-3 jalapenos (chopped; seeding optional)

1 green bell pepper, seeded & chopped

1 red bell pepper, seeded & chopped

1 small bunch green onions, chopped

1 jar salsa

1 pkg tortillas, warmed

8 oz shredded cheese (i like to use monterey jack)

directions

1. cook potatoes/hashbrowns according to package directions. once cooked, crumble & keep warm.

2. in a large bowl, whisk eggs, chili powder, garlic salt, and cumin. set aside.

3. in a large skillet over medium-high heat, cook chorizo or sausage, bell peppers, jalapeños, and green onions until meat is no longer pink** (drain if desired). add egg mixture. while stirring constantly, cook over medium-high heat until eggs are set. stir in salsa.

4. spoon about 1/3 cup hashbrowns and about 1/2 cup egg mixture into each tortilla, sprinkle with cheese (and more salsa if desired).

to freeze/save for later: wrap each prepared burrito in wax paper, then in foil. let cool to room temperature, then freeze for up to 1 month.
to reheat: remove foil & wax paper. place burritos about 2 inches apart on an ungreased baking sheet. bake, uncovered, at 350 for about 50 minutes.

*the original recipe calls for hashbrowns, but i find that these take too long to cook and they are always a little bit of drama for me. i prefer to use either tater tots or the “crispy crowns” – they are delicious and super easy to bake in the oven.

**you can use 10 oz of chorizo, turkey sausage, spicy pork sausage – whatever your preference. also, you can use cooked instead of uncooked. this cuts down on prep time a bit. just follow the same directions in order to warm up the meat and cook the peppers & onions.

enjoy!