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Burrito Pie (5/4/2007)

Burrito Pie


1 ½ lbs. Ground beef
1 package of Taco seasoning
1 medium onion, chopped
2 teaspoons minced garlic
1 (2 oz.) can sliced black olives
1 (4 oz.) can diced green chili's
1 (10 oz.) can diced tomatoes with green chili peppers
1 (16 oz.) jar Taco sauce
1 (16 oz.) can refried beans
1 (16 oz.) can black beans (drained & rinsed)
Dash of hot sauce
12 (8 inch) flour tortillas
4 cups shredded Colby/Jack cheese (divided)
Shredded lettuce, sour cream, salsa, diced tomatoes and shredded Colby/jack cheese for garnish.


In a large skillet or large pot, over medium heat, sauté the ground beef and taco seasoning (do not add any water) for 5 minutes. Add the onion and garlic, and sauté for 5 more minutes. Drain off excess fat. Mix in olives, green chile peppers, tomatoes with green chile peppers, taco sauce, black beans and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 40-45 minutes.

Using a 9 x 13 inch pan, or large casserole dish, spray with cooking spray and spoon a thin layer of the meat mixture over the bottom. Cover with a layer of (3) tortillas, overlapping, top with layer of meat mixture, then top with 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.

Bake in a 350-degree oven for 40-45 minutes, or until cheese is slightly brown and bubbly.

Van's Liquor Store has recommended the following wine to accompany this dish....The Riesling Reserve from Pierre Sparr

Fragrant and 'appley' on the nose. Dry and fresh on the palate with citrus and
almond notes on the finish. This is a natural match with many Southwest and
Asian dishes.

It's just 9.99 at Van's Liquors in East Dubuque.

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