My Aunt Vicki’s Bean Burrito Casserole will become a regular dish in your household. It is honestly that good. I think we have it at least once every other week. This recipe does not get old and is always loved.
My Aunt gave this recipe to my mom when I was little. It is typically made with beef, but I decided to try it with some axis we had ground up a couple weeks back. OH MY HEAVENS! It was delicious! I like to top mine with a dollop of sour cream and a spoonful of salsa. MMMMmmmmm yum!
Since my husband and dad are off living their best lives in South Dakota. My taste testers this week were my coworkers. With it being budget season at the office, our days are full of long meetings. I decided that instead of everyone having to bring their lunch, I would bring this in for them and get their honest opinions. They know they I have a tough skin and can take the hard truth 😉. My coworkers were so impressed. Several of them even got seconds. I didn’t have any to bring home. AND GUYS… it is SOOOOO easy. There is nothing special done that takes forever. It is just good and easy. I had this so many nights after practice because my mom could make it earlier in the day, refrigerate it, and then pop it in the oven for 15 minutes when I finally got home. And. It. Was. Perfect. Honestly… If you are someone with a busy schedule, looking for an easy meal, please give this a try. You won’t be disappointed. The best part, you can fix it up however you like. Extra beans? No problem. Can of corn? No problem. Don’t have venison? Use beef or elk or moose. Whatever you have in the fridge will be scrumptious.
I know your family will love this one. Enjoy!
Aunt Vicki's Bean Burrito Casserole
- 9x13 pan
- 1.5-2 lbs ground venison I used axis
- 1 yellow onion diced
- 1 pkg burrito seasoning taco seasoning will work as well
- 1 can mild Rotel
- 1 can pinto beans
- 1 can ranch style beans
- 16 oz shredded Mexican blend cheese or your favorite shredded cheese
- 8-10 small flour tortillas (~6 inches in diameter), cut in half
- Preheat oven to 350°F.
- In a large pan over medium high heat, brown your onions and ground meat.
- Drain any excess liquid.
- Mix in burrito seasoning, Rotel, and beans.
- Simmer for ~15 minutes on medium heat.
- Spray a 9x13 pan with PAM.
- If you haven't already done so, cut your tortillas in half.
- Layer half of the tortillas in your pan so they cover the bottom:
- On top of the tortillas, add 1/2 of the meat mixture. Layer 1/2 of the cheese on top.
- Repeat- tortillas, then meat, then top with the rest of the cheese.
- Bake for 15 minutes or until cheese has become melted and edges a bit crisp.