Burrito Pot Pies Recipes

MEATLESS BURRITO POT PIES

Steps:

• Heat oven to 375°F. Place 1 corn tortilla in each foil tart pan; place pans in 15x10x1-inch pan.
• In medium bowl, mix beans, tomatoes, jalapeños, chili powder and cumin. Divide mixture evenly (about 1/2 cup) into tart pans.
• Wipe out bowl; in bowl, mix rice and cheese. Divide mixture evenly (about 1/2 cup) over bean mixture in pans.
• Bake about 30 minutes or until pot pies are thoroughly heated. Top each with avocado and salsa.

BURRITO POT PIES

Steps:

• Heat oven to 400°F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.
• In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.
• In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling. Remove from heat; fold in avocado. Divide chicken mixture evenly among ramekins. Spoon dollop of Bisquick mixture over each (dough will not cover entire top).
• Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly. Sprinkle with remaining 1/4 cup cheese. Serve with sour cream and lime wedges.

BURRITO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
• Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
• Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

BURRITO PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the beans, taco sauce, tomatoes, chilies and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened., Spread 1 cup meat mixture in each of two greased 11x7-in. baking dishes. Layer with four tortilla halves, 1 cup meat mixture and 2/3 cup cheese. Repeat twice., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

BURRITO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, saute the ground beef for 5 minutes.
• Add the onion and garlic, and saute for 5 more minutes.
• Drain any excess fat, if desired.
• Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans.
• Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
• Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish.
• Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese.
• Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
• Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.