Burrito Pie (or Mexican Lasagna)

Burrito Pie

Ingredients

• 1 pound ground beef
• 2 cups cooked brown rice
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced (or 1 can large olives chopped in food processor)
• 3 (4 ounce) cans diced green chili peppers
• 2 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 1 (16 ounce) can refried beans
• 8 (8 inch) flour tortillas
• 16 ounces shredded Colby cheese

Directions

1. In a large skillet over medium heat, saute the ground beef until done. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chili peppers, tomatoes with green chile peppers, cooked brown rice, and taco sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas. On second set of tortillas spread re-fried beans and place face down on first set of tortillas. This creates a double layer of tortillas with re-fried beans sandwiched in between. On top of tortilla layer, spread more meat mixture, then a layer of cheese. Repeat tortilla (and re-fried bean), meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. (In a 3 quart caserole dish I can only fit in two layers of double tortillas.)
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

This freezes really well!