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ground taco meat, drained
large burrito sized tortillas
shredded colby-jack cheese
1Grease a 9x13 baking dish with butter; layer the bottom with 3 burrito size tortillas. They'll overlap each other, and go up the sides.
2Spread the refried beans evenly on top of the tortillas. Sprinkle a layer of shredded cheese on top of them.
3Mix together the taco meat (I like to season mine with Taco Bell seasoning + 3 tbs. Louisiana Hot Sauce), and cooked Spanish rice. Then layer the mixture on top of the beans and cheese.
4Cover the top generously with cheese, and then place the last two burrito size tortillas on top. Making sure the edges fold down inside the dish.
5Bake at 325 for about 20-25 minutes, or until the tortillas are a little toasted. Let it cool for about 10 minutes before cutting.