Ingredients
-
1 1/2
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1
-
1/2
-
1
-
1
-
2
-
6
-
Directions
Beef & Cheese Burrito Casserole, From an old Good Housekeeping magazine , From an old Good Housekeeping magazine
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Steps
|
1
Done
|
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
Done
|
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
Done
|
in a Bowl, Mix Chopped Tomato, Corn, and Parsley; Set Aside. |
|
4
Done
|
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. |
