Ingredients
Scale
- 1 ½ pound lean ground beef
- ½ cup onion chopped
- ½ cup red or green bell pepper chopped
- 2 packets taco seasoning
- ½ cup water
- 16 ounces black beans
- 10 ounces can rotel diced tomatoes with green chilies
- 10.5 ounces can cream of chicken soup
- ½ cup sour cream
- 6 8" flour tortillas
- 3 cups Mexican blend shredded cheese divided
Instructions
- Preheat the oven to 350 degrees and spray a 9×13 casserole dish with nonstick cooking spray. Set aside.
- Dice the onion and bell pepper.
- In a large skillet, brown the ground beef together with the diced onion and bell pepper until there is no pink in the beef, then drain if desired.
- Mix in the drained black beans, water, and taco seasoning packets, cooking for about 5 minutes until everything is well combined and heated through.
- Whisk together Rotel, sour cream, and cream of chicken soup to create the sauce.
- Spread about ¼ cup of the sauce mixture on the bottom of the baking dish, then slice the tortillas in half and layer them to cover the base.
- Add half the burrito mixture over the tortillas, top with half the sauce, and sprinkle with ⅓ of the cheese.
- Repeat the layering process, finishing with a layer of tortillas and the remaining cheese on top.
- Cover with foil and bake in the preheated oven for 30 minutes, or until hot and bubbly. Top with diced tomatoes, minced cilantro, sour cream, or salsa before serving.
Notes
You can customize the spice level by using spicy taco seasoning or adding jalapeños.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
For a vegetarian version, substitute the ground beef with lentils or a meat alternative.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.