This is very good but I could not find packages of 12 burrito-size tortillas so I bought a package of 8 and planned to supplement with some smaller ones that I had on hand. However, after using all 8 burrito-size tortillas, I could not get all these ingredients into one 9 X 13 pan. I also question 29 ounces of caned corn. In reality, these ingredients will make TWO 9 X 13 pans. The only additional item needed was a second can of enchilada sauce for the top of the second casserole. I made this for a church luncheon and everyone loved it! I will make it again, but cut the ingredients in half for one casserole.
Very good and very filling. Made this for girlfriend and then again for family function and was a hit both times.
Enjoyed this version of burritos. Increased the ground beef abit but did the rest as the recipe states. Used Pace salsa and found it very tasty.
very good. great for feeding a crowd.
I made this for dinner last night. I didn't have a can of enchilada sauce, so I mixed a taco seasoning packet with 3/4 c water to make a sauce. A real rib sticker! Thank you for sharing, Parsley72.
I found this recipe while looking for a change from standard enchilada casserole ,it is a big hit I have made it several times now and have changed a few this to suit our family. 1 I make black bean and corn salsa and use it to replace the salsa black beans corn and cilantro about 30 oz or so used, save the rest. 2 I use extra enchilada sauce since I removed the salsa you need a little extra wet ingredient ,3 I use knorr brand Mexican rice you could probably use taco, spanish or fajita flavors but my kids love the Mexican.4 I add a layer of refried beans to the bottom of the dish 5 I cut few shells into strips and weave them for the top layer just to jazz up the visual. we make meals for people in our church who have some life crisis that puts home cooked meals out of reach for the time, when its our turn this one is requested it can be made a day in advance and is easy to pop in oven and is very filling.....pairs very well with home made white queso and guacamole ....thank you very much for this recipe we have had countless people truly enjoy it over the past year
This was easy and quick to make and made a ton of food. We had leftovers for two days and I have been asked to make this again by a picky eater. Definitely a keeper.
I made this for a New Year's Day party we go to every day. The hostess callled me the next day and told me that her daughter took this to work and wanted the recipe. It really is good. I had the problem with the tortillas too, I did use less corn, but I love rice. Today I am going to cover the top with sour cream, enchilada sauce, black olives, green onions and cilantro and bake 5 minutes before serving.