2 lbs. ground hamburg
2 packets taco seasoning, prepared according to package directions. You can make your own seasoning, using about 6 tablespoons in 1 1/2 cups water
4 Mission Super Soft Flour Tortillas, Large Burrito size
7.6 oz box Old El Paso Cheesy Mexican Rice (or similar)
16 oz. Sargento’s Shredded Mexican Cheese
15 oz. can black beans, drained[
10 oz. can mild or medium red enchilada sauce
4 oz can diced green chillies
12 oz Hanover frozen white sweet corn, steamed in microwave according to package directions
Fry your hamburger, drain and add taco seasoning mixed in water. Simmer until almost all juice is gone.
While hamburger is frying, make your rice.
In a large spring-form pan, place a couple spoonfuls of the enchilada sauce on bottom of pan. Add a flour tortilla.
Spoon 1/3 each of the following over the burrito”
— taco meat, black beans, white corn, diced green chilies and enchilada sauce.
Spread a large handful of the Mexican cheese over casserole.
Repeat 2 more times, ending with cheese on top of burrito.
Bake 375° for 20-25 minutes or until cheese has melted and lightly browned. Top with salsa and sour cream, if desired.