Time 40m Yield 12 Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and water; cook and stir until meat is coated, about 5 minutes more. Add enchilada sauce, refried beans, and corn; stir to combine. Place a layer of tortilla strips in the bottom of a baking dish. Top with a layer of meat mixture, more tortilla strips, and Mexican cheese; repeat layers as necessary. End with a layer of Mexican cheese. Bake in the oven until cheese is melted and golden, 8 to 10 minutes.
Time 55m Yield 6 servings. Number Of Ingredients 8 Steps:
Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning. , Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations. , Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.
Time 45m Yield 12 burritos Number Of Ingredients 8 Steps:
Brown ground beef and onion; add taco seasoning mix and water; cook as directed on package. In a bowl, combine the beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll-up. Arrange burritos in a greased 13X9 baking dish. Sprinkle with the remaining cheese. Cover and bake at 375 degrees for 20-25 minutes or until heated through.
Time 50m Yield 8 Number Of Ingredients 11 Steps:
Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. In medium bowl, stir Bisquick mix and cold water until soft dough forms. Press evenly in bottom of pan. Spread beans over crust. In small bowl, stir together rice and 1/2 cup salsa. Spread evenly over beans. Top with cheese. Bake 25 to 30 minutes or until cheese is melted and crust is golden brown. Top with lettuce, tomato and olives. Serve with additional salsa and sour cream.
Time 45m Yield Makes 8/serves 4 Number Of Ingredients 15 Steps:
Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes. Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months. To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.
Time 40m Yield 6-12 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°. Brown hamburger, onion, jalapeño and seasoning. Add beans and simmer for 15-20 minutes uncovered. Pour off any juice. To assemble:. Place 2 hefty spoonfuls on one end of a tortilla. Cover the mixture with cheese - as much as you want. Roll up burrito style. Place on a cookie sheet, seam down. Make sure the burritos don’t touch. Place the burritos in the oven and bake for 20 minutes, or until the tortillas are light brown and the cheese is bubbly. Serve with your favorite salsa. These are good hot or cold!
Time 50m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine refried beans and burrito seasoning in a bowl and mix well. Add mixture to the beef in the skillet and stir well. Mix cream of mushroom soup and sour cream together in a bowl. Place a layer of chips into the prepared casserole dish to just cover the bottom. Follow by 1/2 the meat mixture, 1/2 the soup mixture, 1 cup shredded Mexican cheese blend, and 1/2 the salsa. Repeat layers and top with remaining cheese. Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.
Time 55m Yield 8 servings. Number Of Ingredients 12 Steps:
Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove. , In the same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, the scrambled eggs, the sausage, and the remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses., Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions., To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time by 5 minutes.
