Burrito Pie


Yields: 12 servings
tex-mex, dinner


If needed, this recipe can be halved and baked in a pie dish.

This can be assembled up to 1 day ahead and chilled, covered. Let stand at room temp 30 min before baking.


  • 1 (2.25 oz) can sliced black olives, drained
  • 1 can corn, drained
  • 1 can diced green chile peppers, drained
  • 1 can diced tomatoes with green peppers
  • 1 onion, chopped
  • 12 8-inch tortillas
  • 16 oz taco sauce
  • 2 cans refried or black beans
  • 2 cups cheddar or colby cheese, shredded
  • 2 lbs ground beef
  • 2 tsp minced garlic


Preheat oven to 350. Cook beef in a large skillet over medium heat, breaking up lumps, about 5 minutes. Add onion and garlic and cook until beef is no longer pink, 5 minutes more. Pour off grease. Stir in beans, taco sauce, tomatoes, corn, chili peppers, and olives. Reduce heat to low and simmer until slightly thickened with no excess liquid, 30-40 min.

Spread a thin layer of meat mixture on the bottom of a 9x13 baking dish. Cover with a layer of 3 tortillas, spread 1 ⅓ cups meat mixture over tortillas, and top with ⅓ cup cheese. Repeat layers 3 more times, ending with reaming meat mixture and cheese.

Bake until cheese is bubbly and lightly browned, 20-30 min. Top with lettuce, jalapeno, sour cream, etc.