I love shortbread because it is buttery, crumbly, and delicious. When poppy seeds are included, it becomes much more attractive and current. A hand mixer should only be used if you are very careful with the flour and powdered sugar. Please be aware that this shortbread recipe calls for a mold.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 pounds ground beef
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 (2 ounce) can black olives, sliced
- 1 (4 ounce) can diced green chili peppers
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (16 ounce) jar taco sauce
- 2 (16 ounce) cans refried beans
- 12 (8 inch) flour tortillas
- 9 ounces shredded Colby cheese
Instructions
- 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.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 10 g |
| Sodium | 847 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Big hit w my girlfriend. Like a Mexican lasagna, it really delivers on flavor. Since I picked up mild chilies, I only got a can of no-sodium-added chopped tomatoes.
I didn’t do nothing to it it was perfect the way it was I guess I’m going to keep this one with my recipe book cuz it was really good thank you
Used 1# meat and once can refried beans.
I have made this many times. I usually half recipe for our family. I use as few tortillas as possible and have also added taco seasoning to meat to add flavor. Very good and well received by everyone who has eaten it. I do top with lettuce, tomato, sour cream and/or guac when serving.
Husband and I thought this was delicious. I only used 1 can of beans & ground chicken. Very good.
This is a great, easy recipe. It’s like Mexican lasagna. Halve the recipe for a standard 9X11 pan. I used salsa and I mixed the beans with the meat mixture. Very easy and very good, a quick and easy dish for a group.
My son did not like the olives, and we left out the green chili’s. Over all the family liked it.
This is a family favorite, I’d rather have this than eat a burrito in a restaurant. For our family of four, I cut the recipe in half. I don’t mix the refried beans in with the meat. For the layers, I do the following in a 13″x9″x2″ – a very light layer of meat just so things don’t stick on the bottom. Two flour tortillas smeared with refried beans. 1/2 the meat mixture. Some sour cream and shredded cheese. Repeat. Then top with two flour tortillas smeared with refried beans face down, top with a light layer or sour cream and shredded cheese. Then sliced olives on the half for those who like them. After serving, I top mine with lettuce so I feel healthier 🙂 Yum!!
Super delicious! I increased the amount of cheese and added diced green onion when it was ready to serve. Second one made in 2 weeks!
Very tasty. I made it to the recipe except that I made it in a 9×13 pan (typical lasagna pan). I used 8″ flour tortilla and cut them in half to cover all of the 9×13 space for each layer. I think the recipe was a little light on the cheese and I used more than the recipe called for. It’s important to have the cheese on the top of each layer to help the whole thing stick together (the cheese sticks to the layer of tortilla above it. The recipe filled the 9×13 pan and was enough for four layers separate by three layers of tortillas. Very good and I’ll make it again.
We made this last night and it was bomb!
My husband liked this recipe, but I didn’t so much thus, for the 4 stars. Only used 1 can of refried beans since I do not like them. Certainly less pasty in texture for sure. Thank you for the recipe.
Easy n good! I baked mine in a pie Dish but forgot to take a photograph.
I will be making this again, will do just a little tweaking, but I loved it.
It was delicious. All I added was extra cumin and Litehouse jalapeños. Sooooo good! ??
Followed some other reviewers simple suggestions and this was a hit! My family loved it!
Delicious! I had corn tortillas instead of flour so I went with them instead. Otherwise followed the recipe.
Made it tonight for dinner. Changed it a bit because we don’t like spicy foods. We used regular diced tomatoes and mild taco sauce, also only used medium cheddar. It was really good. Family says I can make this one again.
Loved it and so did everyone at Shabbat Dinner. I used 1 lb of ground beef and 1 lb of ground turkey. I added Spanish Rice and corn as well as Salsa Verde instead of just green chillies. And… I threw in a packet of taco seasoning. Next time I am going to exchange the flour tortillia for a corn tortillia, only because the tortillia got a little gummy for me. I am not a big burrito fan, because of the tortillia.
This is going to become a family staple. Not only delicious, but makes enough to freeze for another meal. I used 1 lb each of hamburger & ground turkey to cut some calories and Ole Mexican Ole Xtreme Wellness! Tortilla Wraps (50 cal each) and it only took 8 instead of 12. Served with sour cream and shredded cheddar and a little chopped lettuce & tomato on the side. FANTASTIC!
Quick and simple. With 3 teens I didn’t have 14 servings…lol! I made the taco sauce from scratch using Allrecipes . The fam said make again.