• Home
  • Meet Brooke
  • Recipes
    • How To Make It
    • Glossary
    • Categories
    • Search by Ingredients
  • Jam in Jars
    • Making Jam
    • Jar Exchange
    • Recipes in Jars
      • Jam
      • Chutneys
      • Preserves
      • Salsa
  • Podcast
  • Home
  • Meet Brooke
  • Recipes
    • How To Make It
    • Glossary
    • Categories
    • Search by Ingredients
  • Jam in Jars
    • Making Jam
    • Jar Exchange
    • Recipes in Jars
      • Jam
      • Chutneys
      • Preserves
      • Salsa
  • Podcast
  • Home
  • Chicken and Poultry
  • Layered Burrito

Layered Burrito

Posted on Jul 15th, 2009
by Brooke
Categories:
  • Chicken and Poultry

My sister made this a few years ago and then it wafted into the office when Karin was heating her lunch. Absolutely delicious!

  • 1 package ground chicken (approx 500g)
  • 1 green pepper, diced
  • 1 red onion, finely diced
  • 2 garlic cloves, minced
  • 1 can tomato sauce
  • 1 tsp each: chili powder, cumin, onion flakes and minced garlic
  • ¼ freshly cracked pepper
  1. Preheat oven to 375F. Spray a 9×13″ pan and set aside.
  2. In large skillet, over medium-high heat, cook chicken, onion, pepper and garlic. Cook until meat is no longer pink. Break up chicken as it’s cooking.
  3. Add tomato sauce and spices. Cook 2 min more.
  • 1 can black beans, drained and rinsed
  • ½ cup corn (canned or frozen)
  • 1 tsp each: chili powder and cumin
  • 1 can diced tomatoes
  • 1 cup salsa, medium
  • 8 small tortillas (I know they come in bags of 10. Try a feta wrap with the other two)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  1. Add ½ corn mixture on the bottom of the pan; top with half the tortillas (torn in half; see picture below)
  2. Add ½ meat mixture; top with remaining tortillas; top with remaining mixtures and cheese
  3. Cover with foil and bake for 35 minutes; uncover and bake an additional 10 minutes. Let stand 10 minutes before serving. Top each piece with light sour cream and salsa.

Serves 8 (approx 320 Cal each). You can substitute beef for chicken.

Corn and bean mix
Meat mixture (tom sauce will be added)
Tortillas ripped in half to cover the pan
The final cooked product
(Visited 41 times)
  • cpdc
  • Meaghan
  • mexican

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

One Comment Hide Comments

admin says:
May 2, 2010 at 6:54 pm

I made it tonight again with ground beef as dinner for the week. This time I started with a layer of tortillas on the bottom and used the stone baker. The middle layer was rice and black beans (soaked together overnight) topped with sour cream and sandwiched between tortillas and meat layers and then the very top was shredded mozzarella.

Reply

Add Your Comment Cancel reply

More Than Good Food Podcast

About Me

About Me

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates. Read more about me »

Popular Tags

Allie Bonnie & Ryan breakfast casserole Chef Jamie Oliver Chef Julie D Chef Meg Chef Michael Smith cpdc dismal wine do-over easy econo but okay eggs gift idea Gillian gluten free good wine healthy eating indian ITER jam Judi Kerry Meaghan mexican Mom & Dad muffins pasta pilaf pizza potato Recipe exchange red sandwich Sandy Scott & Laurie SGS SI-DAF slow-cooker South Beach Steve's Fav List tlc series white wild yeast

Instagram Feed

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.

Facebook Page

Popular Recipes

  • Blueberry FlanBlueberry Flan
  • Most amazing ever chocolate pudding cupsMost amazing ever chocolate pudding cups
  • Green Apple ColeslawGreen Apple Coleslaw
  • Terms of Service
  • Permission Policy
  • About Us
  • Contact Us

Brooke Gordon | ALL RIGHTS RESERVED | © 2007-2017