Beef Burrito Lasagna

Sabado Mexicano

The first recipe posted this year happens to fall on Mexican Saturday and it is from a cookbook published by a Mardi Gras society here in Mobile. Since mystic organizations members are to remain secret, the book does not mention the name of the Crewe (our generalized term for Mardi Gras groups). The book titled ‘Room 3’ refers to the group within the Crewe and the recipes are from the members of that room. You see, each Crewe has many groups or rooms and for the parading societies, each room has its own float for the members. Some Crewe’s have a dozen or so groups, rooms and/or floats while the larger ones may have a couple of dozen. But, back to the book ‘Room 3’. I suspect many of the recipes are tried and true, reflections on many of the planning parties, events and Mardi Gras balls from the past. This is just one recipe that caught my eye ~ ingredients from the pantry for a quick dinner. Enjoy!

Beef Burrito Lasagna

2 pounds ground chuck (beef)
1 1/2 cups chopped onions
3 teaspoons minced garlic
1 -2 oz can sliced black olives
1 -4 oz can diced chiles
1 -10 oz can mild Rotel tomatoes
1 -16 oz jar taco sauce
1 -16 oz can black beans, drained
1 -16 oz can refried beans
12 -8 inch soft tortillas
1 1/2 cups shredded Colby Jack cheese

Sauté beef for 5 minutes, add onions and cook an additional 5 minutes. Drain. Add chiles, olives, tomatoes, taco sauce, black and refried beans to meat mixture; simmer 20 minutes. Spread 1/3 meat mixture in the bottom of a casserole dish, sprinkle with 1/3 of shredded cheese and cover with 1/2 of the tortillas. Repeat layers once. Place remaining 1/3 meat mixture on top and sprinkle remaining 1/3 cheese over meat. Bake at 350 degrees for 30 minutes.