Beef & Cheese Burrito Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground beef
• 1 tablespoon olive oil
• 2 medium onions, chopped
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 (16 ounce) can tomatoes, drained
• 1/2 lb monterey jack cheese, shredded
• 1 medium tomato, chopped
• 1 (8 3/4 ounce) can whole kernel corn, drained
• 2 tablespoons chopped parsley
• 6 (7 inch) flour tortillas

Recipe

• 1 preheat oven to 375 degrees. in a 12 inch skillet over high heat, cook ground beef, stirring frequently, until all pan juices evaporate and meat is well browned. with a slotted spoon, remove beef to a bowl.
• 2 in the same skillet over medium heat, in hot olive oil, cook onions, stirring occasionally, until golden and tender. return ground beef to skillet; stir in chili powder, salt, ground red pepper, cumin, and dried oregano; cook 1 minute. stir in canned tomatoes; with a spoon, break up tomatoes into small pieces. remove skillet from heat. stir in cheese.
• 3 in a bowl, mix chopped tomato, corn, and parsley; set aside.
• 4 spoon beef mixture onto center of each tortilla; fold into cornucopia shapes and arrange in a shallow round 2 1/2 quart casserole. top center of casserole with tomato-corn mixture and bake, uncovered, 20 to 25 minutes until heated through.