Wednesday, December 9, 2009

Burrito Casserole

I know I've already posted several burrito/enchilada recipes already, but this was pretty good so I thought I'd share:

1.5 lbs ground beef
1 small onion, chopped (or, 1 tsp onion powder)
1 pkg taco seasoning
1 cup sour cream
2 cans soup (the original recipe called for cream of mushroom, but I decided to use fiesta nacho cheese, and it still turned out well)
1 can Rotel tomatoes (I omitted these b/c we aren't fans of tomatoes, but you can add them if you wish)
8 flour tortillas
shredded cheese, as desired (I used Monterey Jack...even though I had already added the cheesey soup. We like cheese)

  1. Preheat oven to 350
  2. Brown meat & onion, add taco seasoning, and mix well
  3. To meat mixture, stir in 1/2 cup sour cream and 1/2 can soup and heat thoroughly
  4. Take 1/4 cup of meat mixture and place in a tortilla, roll up, place in dish seam sided down (repeat)
  5. Place remaining sour cream, soup, and Rotel tomatoes in saucepan and heat for 2-3 minutes
  6. Pour sauce over burritos, and sprinkle with cheese
  7. Bake in oven till bubbly (I did it for 25-30 minutes)

Strawberry Pretzel Pie

This is typically called Strawberry Pretzel SALAD, but I refuse to call anything with this much fat and sugar a salad. Pie fits much better, especially since I put it in a pie dish. You can find this recipe in many cookbooks, online, etc...I'm posting the one I used:

3 T sugar
1.5 sticks butter
1.5 cups crushed pretzels
8 oz cream cheese
1 cup sugar
8 oz cool whip
1 (6 oz) pkg strawberry jello
2.5 cups water
10 oz frozen strawberries

  1. Preheat oven to 350
  2. Cream sugar and butter. Add crushed pretzels, mix well
  3. Press pretzel mixture into pie plate, then bake in oven for 10 minutes
  4. Meanwhile, combine cream cheese, sugar, and cool whop
  5. Take pretzel mixture out of oven, and let cool completely. Once cooled, spread mixture from 4 all over top of pretzel mixture
  6. Dissolve jello mix into 2 cups boiling water. Then add 1/2 cup cool water and strawberries
  7. Put jello mixture into fridge, let soft set, then pour on top of filling
  8. Chill the whole "pie"...this is essential! It tastes so much better nice and cold!