American
Beef and Bean Burrito Pie
A sliceable Tex-Mex casserole layered with toasted flour tortillas, cumin-chile beef, refried beans, salsa, and melted cheddar, rested long enough to hold clean savory wedges.
8 servings · 30 minutes prep · 50 minutes cook
Ingredients
Beef Filling
- 1 teaspoon neutral oil
- 1 medium yellow onion, finely chopped
- 1 1/4 pounds 85% lean ground beef
- 3 garlic cloves, finely chopped
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon Diamond Crystal kosher salt
- 1 1/2 cups medium salsa roja
Bean and Tortilla Layers
- 2 cups refried beans
- 1/4 cup water
- 5 burrito-size flour tortillas, 9 to 10 inches
- 3 cups shredded sharp cheddar
- 1 teaspoon neutral oil, for the springform pan
Cold Table Finish
- 1/2 cup sour cream
- 1 lime, cut into wedges
- 1/4 cup cilantro leaves
Directions
Brown and Reduce the Beef
- Heat the oil in a large skillet over medium-high. Add the onion and cook for 5 minutes, until softened with browned edges.
- Add the ground beef and cook for 7 to 9 minutes, breaking it into small crumbles, until excess water has evaporated and representative crumbles reach 160°F (71°C). Drain only if a visible pool of fat remains.
- Stir in the garlic, chili powder, cumin, and kosher salt for 1 minute. Add the salsa and simmer for 6 to 8 minutes, until thick enough that a spoon drawn across the pan leaves a trail.
Prepare Resilient Layers
- Heat the oven to 375°F (190°C). Stir the refried beans with enough of the water to make a spreadable paste; it should hold a ridge, not pour.
- Toast the tortillas directly on an oven rack for 2 minutes, just until dry to the touch but still flexible. Lightly oil the springform pan with the pan oil and trim tortillas only if needed to lie flat.
Stack the Pie
- Place one tortilla in the pan. Spread with one-quarter of the beans, one-quarter of the beef filling, and 1/2 cup of the cheddar. Repeat to make four filled layers, finishing with the fifth tortilla.
- Press the stack gently with a flat pan bottom to level it without forcing filling out. Scatter the remaining 1 cup cheddar over the top, leaving a narrow tortilla rim visible.
Bake, Rest, and Cut
- Set the springform pan on a rimmed sheet and bake for 25 to 30 minutes, until the center reaches 165°F (74°C), the cheese is melted with browned spots, and the edges are crisp. If the cheese browns before the center heats, tent loosely with foil.
- Rest on a rack for 15 minutes. Run a knife around the edge and release the ring only when the filling no longer shifts. Cut into 8 wedges with a serrated knife and support each with a wide spatula.
- Serve with the sour cream, lime wedges, and cilantro at the table; do not bake these cold finishes into the casserole.
