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Burrito Lasagna


serves 8


  • 2 lbs lean ground beef or ground turkey
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground cayenne pepper
  • 1 (4 oz) can diced green chilis
  • 1 (4 oz) can sliced black olives, drained
  • 1 (14 oz) can diced tomatoes with green chilis
  • 1 (16 oz) jar taco sauce
  • 2 (16 oz) cans refried beans
  • 1 (15 oz) can corn, drained
  • 12 (8 inch or medium sized) flour tortillas
  • 1 1/2 cups grated cheddar cheese


  1. In a large skillet cook ground beef for about 5 minutes, until about half way cooked. Add in diced onions and garlic and continue cooking until meat is utterly cooked through and onions are soft, about 8 more minutes. Since you are using lean meat you most likely won’t need to drain any excess fat, but if there’s fat, drain that now.
  2. Add in cumin and cayenne pepper and stir until combined with meat.
  3. Add in olives, green chilis, taco sauce, refried beans and corn. Stir until mixed in evenly and simmer over low heat for 10 minutes.
  4. While mixture is simmering, preheat oven to 350°.
  5. When ready to assemble Put about 1 1/2 cups of the meat mixture in the bottom of a 9×13 pan, just enough to coat the bottom of the pan. Layer that with 2 flour tortillas. I ripped up a tortilla and used that to help fill in the gaps. Top this with about 1 1/2 to 2 cups of the meat mixture. Continue layering until you use all of your tortillas and top with the remaining meat mixture and then sprinkle with grated cheese.
  6. Bake uncovered for 25 minutes until cheese is melted.
  7. Allow to cool for 15-20 minutes before serving.


recipe lightly adapted from all recipes