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!"


1 h servings 432 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 3588 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, i...

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...

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...

This deserves ten stars! Absolutely amazing dish. I made this when I was visiting my parents and it was a HUGE hit. None of us were expecting to be so crazy about it, but wow. I'm trying to c...

Since there are so many reviews to this recipie, I do not know if this was mentioned. When I made mine and instead of the 4 quart casserole pan, I used two 9 inch cake pans. I am only cooking fo...

HELPFUL TIPS AFTER MAKING THIS FOR YEARS: Halve the MEAT but used 3/4th a can of the olives, whole can diced tomatoes & entire can of chiles (can't cut too much out or you won't be able to stack...

This recipe calls for a "large skillet". That is an understatement. If you add all of the ingredients to the skillet, you will require a skillet of about 18-inches in diameter or a "rondo" (sp...

I made this recipe last night for dinner and it came out great. I halved the recipe and made it in a 9x13 inch pan. I cooked green onions instead of regular onions with the meat, the kids tolera...

This is such a nice change from all the regular dinners I cook. It is very tasty. I am not a fan of refried beans but the mixture worked well. My daughter of 5 yrs kept asking "mom, why haven...