Burrito Pie

Burrito Pie is a simplified version of individual burritos and it is very kid-friendly, at least in our family it was. Our family has enjoyed this recipe from Good Housekeeping magazine since my son was a kid, and now he has kids of his own.  The recipe goes together very easily in about half-an-hour and then bakes for about half-an-hour while you chop lettuce, tomato and olives for the topping and prepare the rest of the meal. Blessings...

Recipe:

4 - 8" flour tortillas
1/2 lb. lean ground beef
1/2 cup diced onion
1 small clove garlic, minced
1 cup refried beans (see note)
1 can (4 oz.) mild chopped green chilies, drained
1/3 cup mild taco sauce
1/2 tsp. cumin
2 cups shredded Cheddar, Jack, or Mexican Four cheese blend
1 cup shredded lettuce
1 tomato seeded and diced
1/4 cup sliced olives
sour cream

1. Heat a 10" skillet until hot. Fry each tortilla to warm through and set aside.
2. Fry beef, onion, and garlic in the preheated skillet stirring and crumbling until beef is no longer pink and onion is golden brown. Be careful that garlic doesn't burn.
3. Remove the skillet from the heat; stir in the refried beans, chilies, taco sauce, and cumin.
4. Using a 9" pie pan, layer as follows; tortilla, 1/4 of the meat mixture and 1/4 of the cheese. Repeat three times.
5. Bake in a preheated 350 degree oven for 30 minutes.
6. Sprinkle with lettuce, tomato, and olives.
7. Cut into 4 to 6 wedges and serve with sour cream, if desired.

Yield: 4 - 6 servings
Note: A 9-oz. can of bean dip can be used in place of the refried beans. Depending on the seasoning in the bean dip, you might want to omit the chopped chilies.