Ingredients:

  • 5 lbs Ground Beef (80/20 blend)
  • 1 medium Yellow Onion, diced finely
  • 3 cloves Garlic, minced
  • 2 tbsp Taco Seasoning
  • 1/2 cup Beef Broth (low sodium)
  • 10-12 Large Flour Tortillas (10-inch)
  • 1 standard (16 oz) can Refried Beans
  • 3 cups Shredded Mexican Cheese Blend
  • 2 standard (10 oz) cans Enchilada Sauce (Red or Green)
  • 1/2 cup Sour Cream or Mexican Crema (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Brown the ground beef in a large skillet over medium-high heat. Drain off any excess fat thoroughly.
  3. Add diced onion to the beef and sauté until softened (about 5 minutes). Stir in the minced garlic and taco seasoning, cooking for 1 minute until fragrant.
  4. Pour in the beef broth. Simmer briefly until the liquid has mostly reduced and the filling is moist. Remove from heat.
  5. In a shallow bowl, whisk the enchilada sauce with about 1/4 cup of water to thin slightly.
  6. Quickly dip each flour tortilla, one at a time, into the thinned enchilada sauce to soften it slightly.
  7. Pour a thin layer (about 1/2 cup) of the remaining enchilada sauce across the bottom of the prepared baking dish.
  8. Arrange a single layer of the softened tortillas over the sauce, overlapping slightly. Spread half of the refried beans over the tortillas, top with half of the spiced ground beef mixture, and sprinkle with 1 cup of shredded cheese.
  9. Add a second layer of dipped tortillas. Spread the remaining refried beans, followed by the remaining beef filling, and a third of the remaining cheese.
  10. Finish with the final layer of dipped tortillas. Pour the remaining enchilada sauce evenly over the top, ensuring all edges are covered. Sprinkle generously with the remaining cheese.
  11. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is golden brown and bubbly.
  12. Let the Burrito Bake rest for 10 minutes before slicing into squares. Serve topped with sour cream or Mexican crema.