Burrito lasagna

The cookbook where I found this recipe calls it “Family Burrito Bake.” But it’s burrito ingredients smashed into lasagna form. And Farmer Doc knows what I mean when I say “burrito lasagna.” Easy, no explanation. When I say “family burrito bake,” I always get “huh? what’s that?” It’s just easier this way.



The beauty of this recipe is that it’s all done in the microwave. It’s not quite a one-dish meal, but it’s pretty close.


First, put 1 pound of ground beef, 1 chopped medium onion, 2 pressed garlic cloves (I love my garlic press!), and 2 tablespoons taco seasoning in your Deep Covered Baker. What? You don’t have one? You must get one. The DCB is a super-awesome baker/cooker/slow cooker/fast cooker/do-it-all. Or you can use a microwave-safe bowl. But it won’t be as much fun. I promise.



This is actually deer meat, which is why it looks a little different than ground beef. But it works the same. I also added a little olive oil and chili powder. This helps take any gamey-ness out of the deer meat. And jazzes up the taco seasoning a bit.

Microwave the meat/onion/garlic mixture on high for 6-8 minutes, or until beef is cooked. Half-way through, break the beef up into crumbles with the Mix ‘N Chop. (Don’t have one of these either? You are missing out! Or use a spatula or whatever you usually use for ground beef.)



In a large bowl, combine the cooked beef mixture, 1 can of Mexican-style corn (drained), and 1 cup of chunky salsa. In a small bowl, combine 1 can of refried beans with 3 tablespoons water (mix well).



Back in the Deep Covered Baker, layer 3 corn tortillas on the bottom of the baker.



Layer 1/3 of the refried beans.



Then 1/3 of the meat/onion/corn/salsa mixture.



Then a good dose of colby/jack cheese. Or cheddar. Or mozzarella. Or Mexican. But cheese, for sure. Lots.



Repeat the layers once. Then do all the layers again, except the cheese. (It’s okay, we’ll come back to it later.) So you’ve got tortilla-beans-meat-cheese-tortilla-beans-meat-cheese-tortilla-beans-meat.



Cover, and microwave on high for 12-15 minutes (until center is hot). Remove from microwave, and top with more salsa.



And more cheese. Then let stand, covered, for 10 minutes.



The cheese gets all melty-gooey this way, and not overcooked and icky.



Serve, and enjoy!



Want to try this stove-top and in the oven instead of in the microwave? No problem. Just cook the beef, onion, and garlic in a skillet until the meat is done. Assemble the lasagna the same way, but bake, covered, in a 350 degree oven for 50-55 minutes (or until hot). Top with salsa and cheese and let sit for 10 minutes before serving.

Printable recipe card:



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