Cheesy Burrito Casserole {Recipe}

I found this Excellent recipe over at Plain Chicken.  She has some of the greatest recipes and this one is no different.

First I will give you her version of the recipe and then my version using my own Taco Seasoning made from Scratch and Thrive Freeze Dried Foods which makes it low in sodium and fat...

(Source for Picture)

Cheesy Burrito Casserole
serves 6

• 1 lb lean ground beef
• 1 (1 oz) package taco seasoning
• 1 (10 oz) can Rotel tomatoes, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups shredded cheddar cheese
• 1 (10 3/4 ounce) can Fiesta Cheese Soup (Campbell's)
• 1/2 cup sour cream
• 6 large flour tortillas

Preheat oven to 350.

In a large skillet, brown ground beef.  Drain. Return to skillet and stir in taco seasoning, Rotel tomatoes and black beans. Heat for 5 minutes. Set aside.

In a small bowl combine soup and sour cream. Set aside.

Lightly spray a 9x9-inch pan with cooking spray.  Tear up 3 tortillas and place in bottom of pan. Spread half of the sour cream mixture over tortillas. Top with half of meat mixture. Top meat with half of cheese. Repeat layers.

Bake 25-30 minutes until bubbly. Top with additional sour cream and salsa, if desired.

Now for my version:

Homemade Taco Seasoning:
2 Tbsp chili powder 
1/2 tsp garlic powder 
1/2 tsp onion powder 
1/2 tsp red pepper flakes 
1/2 tsp oregano 
1 tsp paprika 
1 Tbsp cumin 
2 1/2 tsp salt (I omitted this and there was still plenty of salt in the recipe!) 
2 tsp pepper (I used 1 1/2 tsp fresh ground pepper which is stronger than ground black pepper in a spice bottle)

USE: 2 T per lb of meat or to taste.

I mixed it up and put it in a clean jelly jar.  There is plenty for another time.  Yummmmm...

Cheesy Burrito Casserole (Thrive Version)

I like using Thrive so much because it is so easy and quick to prepare the food AND it is so easy to use just the amount that you need for your recipe.  Traveling as we do in the camper, it allows me to have a nice pantry without adding to the weight of the camper and putting pressure on the axles and frame.  Oh, and it TASTES GREAT and freeze drying keeps the color and texture of the product.  

I cut this recipe in half and baked it in a bread pan.  Gman had 2 nice helpings, I had one helping, there is enough for his lunch tomorrow and one for me as well!  serves 3

• 1 c Thrive Freeze Dried Ground Beef (1/2 lb lean ground beef)
• 1 T Homemade Taco Seasoning (equals half a package of Taco Seasoning)
• 1 c Thrive Freeze Dried Tomato Dices (1/2 (10 oz) can Rotel tomatoes, undrained)
• 1/8 c Thrive Freeze Dried Green Chli
• 1 c Thrive Instant Freeze Dried Black Beans (1/2 (15 ounce) can black beans, drained and rinsed)
• 1 cup shredded cheddar cheese
• 1/2 (10 3/4 ounce) can Cheese Soup (Campbell's)  (I froze the other half for another time)
• 1/2 cup sour cream
• 2-3 large flour tortillas  (I used the low carb tortillas)

Preheat oven to 350.

In a large skillet, measure out all of the Freeze Dried foods along with the Taco Seasoning.  Add 2 1/2 c water and cook on low until the Freeze Dried foods are rehydrated.

In a small bowl combine soup and sour cream. Set aside.

Lightly spray a bread pan with cooking spray.  Tear up 1 1/2 tortillas and place in bottom of pan. Spread half of the sour cream mixture over tortillas. Top with half of meat mixture. Top meat with half of cheese. Repeat layers.

Bake 25-30 minutes until bubbly. Top with additional sour cream and salsa, if desired.

This was truly lick the pan clean yummy!  Either way you choose to make it!  :)