Burrito and Tortilla Chip Casserole
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Servings
24 (30 cups)
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Serving Size
1 ¼ cups + ½ ounce chips
Ingredients
- 5 pounds lean ground beef
- 4 cups U.S. white long grain rice
- 4 cups picante sauce
- 2 cartons (32oz) beef broth
- 3 cups water
- ½ cup chili powder
- ¼ cup ground cumin
- 1 ½ pounds sharp cheddar cheese, shredded
- 12 ounces corn tortilla chips, coarsely crumbled
- 1 ½ cup sour cream (optional)
- 1 ½ cup fresh cilantro or green onions, chopped (optional)
Directions
- Heat a large stock pot over medium-high heat. Add the beef and cook until no longer pink, stirring occasionally. Stir in the rice, picante sauce, broth, water, chili powder, and cumin. Bring to a boil over high heat, reduce heat to low, cover tightly and simmer 18 minutes or until rice is cooked.
- Remove from heat, stir in cheese, serve in bowls and top with chips. Serve with sour cream and cilantro, if desired.
Recipe Notes
For a thinner consistency, add 2 cups additional beef broth or water after adding cheese. Variation: Serve as an appetizer and serve with chips alongside or Bibb lettuce for mini lettuce wraps
Nutrition Facts
- Serving 1 ¼ cups + ½ ounce chips
- Calories 450
- Total Fat 17g
- Saturated Fat 7g
- Trans Fat .5g
- Cholesterol 80mg
- Sodium 1040mg
- Carbohydrates 42g
- Fiber 3g
- Sugar 2g
- Protein 32g
