Maker Monday: Steffie’s Burrichisagna

 

1 pound meat (shredded or cubed chicken, ground beef, shredded pork shoulder, etc.)

1 can cream of chicken or cream of mushroom soup

1 cup sour cream

1 package taco seasoning

1 can refried beans

1 to 2 8 oz. packages of Mexican Blend shredded cheese (Straight cheddar can get greasy)

1 package 10” flour tortillas

 

Pre-heat oven to 350 degrees.

Mix cream of chicken soup, sour cream, and taco seasonings together. Set aside.

Spread a thin layer of refried beans on bottom of ungreased 9x13 baking dish (if you start with tortilla, it can sometimes burn or be very dry.) Next, put a layer of tortillas. We usually chop two tortillas in half and place the flat edges against the edges of the dish to form a solid layer. Place another thin layer of beans over top of tortilla layer. Now layer of sauce, then meat, then cheese. Repeat with tortilla, bean, sauce, meat cheese until dish is almost full. We usually get around four layers with cheese on top.

Cover lightly with foil. Bake for 30 minutes. Remove foil and bake another 5-10 minutes or until cheese is golden brown. Garnish with favorite hot sauce, green onions, sour cream, etc.

** Sometimes we add drained black beans or corn or a bit of salsa for added flavor and texture.**