Layered Burrito
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
- Preheat oven to 375F. Spray a 9×13″ pan and set aside.
- 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.
- 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)
- Add ½ corn mixture on the bottom of the pan; top with half the tortillas (torn in half; see picture below)
- Add ½ meat mixture; top with remaining tortillas; top with remaining mixtures and cheese
- 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.
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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.