Burrito Pie

Burrito Pie


"This is a lot like a lasagna, only Mexican-style! Serve like a pie and garnish with sour cream, salsa, lettuce and tomato. Make sure you like spicy foods before trying this one. It's hot!"

Ingredients 1 h {{adjustedServings}} servings 432 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
  3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
  4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Tips & Tricks
Shortcut Shepherd's Pie

See how to make a shortcut shepherd’s pie with leftover beef.

How to Make Shepherd's Pie

This hearty casserole combines ground meat, veggies, and fluffy mashers.

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Reviews 2495

  1. 3502 Ratings


I have made this several times now, and have found two main factors that make the difference between this being a 3* and a 5* meal. 1. Use at least 2 or 3 tortillas thick per layer. Otherwise, it gets soggy and mushy. 2. Let the meat simmer with the sauce at least 30 minutes, otherwise it does not meld together. This is a great recipe all in all, though, and I always look forward to making it. It is also a great freezer-to-oven meal. Simply take it out of the freezer and cook it at 350 for 40-50 minutes, or until bubbly. I always divide a full batch into several 11X7 pans, so I can freeze a couple for future meals. VERY IMPORTANT: I FREEZE IN A FOIL PAN...IF YOU FREEZE IN A GLASS PAN, YOU CAN'T PUT IT STRAIGHT INTO THE OVEN, OR ELSE THE GLASS WILL SHATTER. DEFROST IT FIRST.


This recipe was good, but I know I will make several changes next time: I too will use taco seasoning in the ground beef(no water), and I won't mix the beans in with the meat mixture - makes it too gloppy & all one texture. I like the idea of spreading the beans on the tortillas, and will definitely use zesty beans. The new layering order will be: meat, cheese, beany tortillas (bean side down), meat, cheese, beany tortillas etc. I'm also going to split this into two 9" disposable pie pans - bake one & freeze the other for future use (this is a VERY big recipe). It was pretty good the original way, and I know we'll really like it this way. Can't wait!


Boy am I glad I didn't follow the advice of other reviewers to cut this recipe in half! This was absolutely delicious! Any easy, too! This is the first recipe I've made in a LONG time where everyone at the table cleaned their plates - and asked for seconds (or thirds in my husband's case!). With two young kids (3 and 5) this rarely happens (unless we're having hot dogs!) Using the same amounts of ingredients as called for in the recipe, I divided it up to make two different casseroles, a spicier version for me and my husband and a mild version for the kids. After browning the ground beef and onions, I divided the meat before adding the taco sauce. I used medium sauce for the adult dish and mild for the kids. For the adult dish I used all of the same ingredients as called for in the recipe (except olives). For the kids, I just used tortillas, ground beef/onions/taco sauce, refried beans and cheese. They loved it! Rather than mixing the refried beans into the beef mixture, I used a spoon to spread them on top of the tortillas before adding the beef mixture. This worked very well and allowed me to adjust the amount to suit our tastes. I ended up using about 1.5 cans between the two dishes. This will definitely become a regular in our house. Thanks for a delicious, easy recipe that made dinner a very enjoyable occasion after a long day at work. I can't wait to share the recipe with others.