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!

green chile strata

green chile strata via she likes to eat

a good friend of mine makes this incredible strata.

every time we hang out over at her house, i am always requesting she make it. it’s the recipe of a cousin’s brother’s mom’s best friends’ daughter’s sister (or something like that) and i was lucky enough to get a copy of the recipe. my copy is a photo i took with my phone of an email printed out on a piece of paper that you can tell has been used in the kitchen A LOT: crumpled, a little torn, and liquid spilled on it has caused the ink to run.

these are the best kinds of recipes, y’all. tried and true. passed from a great cook, to a son, to a friend, to a cousin… you know each of those people have loved it, made it, and then been asked for the recipe. i don’t know the originator of this blissful strata, but in my book, it belongs to my dear friend erika, and i hereby name it…

erika’s green chile strata

ingredients

4-6 flour tortillas

two 4- ounce cans chopped green chiles, drained well

6-8 ounces canadian bacon, chopped (pat dry in a paper towel)

8 ounces monterey jack cheese, shredded (about 4 cups)**

6 eggs

1 3/4 cups milk (whole or 2% – not skim)

3/4 tsp salt

directions

1. generously coat a 9×13 baking dish with cooking spray or olive oil spray. cover bottom of dish with tortillas, tearing tortillas to fit without overlapping. sprinkle with half of the chopped green chiles, then half of the chopped canadian bacon, and then half of the cheese. repeat layers once more, ending with the cheese.

2. in a medium bowl, beat the eggs. add milk and salt and whisk until combined. pour over the layered ingredients in the baking dish. place in refrigerator for at least 30 minutes or overnight.

3. preheat the oven to 350. bake for 50-60 minutes – strata should be slightly puffed and bubbly, and turning golden. let cool for 5-10 minutes before serving.

**if you want to add a little heat, try using pepper jack cheese instead of the monterey jack – it’s SO good.

enjoy!