Today is the day! I can finally announce my recipe and you all can go and vote for my recipe: Burrito Casserole. I’m so terribly nervous about this because let me remind you: I have NEVER EVER EVER done ANYTHING like this before. Now, they posted my recipe on the site but I wanted to put it here to, in order to properly document this milestone in my life. I’ve also uploaded the receipt to prove that my ingredients cost less than $20. I put a few pictures throughout of the process but I’m not food photographer so I don’t know how effective they are.
Okay – self-deprecating portion of this entry is NOW DONE. Now, Go Vote! I’ll be harrassing you every day to vote for me since you can do it daily. Voting ends November 23rd, so be patient with me until then. I don’t even mind if you don’t vote for me! Here are the other competitors in case you forgot:
Confessions of An Apron Queen
Livin’ With Me!
My Wooden Spoon
These other woman have amazingly yummy recipes too, so I have a tough competition. And by “tough” I mean – *drooooool*. If you see something you like more, vote for that one. Honestly? I totally voted for this one today because it looks SO DAMN GOOD. Just make sure you vote.
(Hee. I’m totally going to copy and paste that portion of the entry and change the names for November 2nd.)
Without Further Ado – Burrito Casserole
2 Cans of refried beans
1 5.4oz Bag of Taco/Mexican Style Rice
1 Can of Black Olives
1 Medium tomato diced
1 12 oz Bag of Vegetarian Ground Beef
(Or replace with 1lb of Ground Beef)
8oz Velveeta Mexican Cheese
8 10in Tortilla Shells
1 16oz jar of salsa
Preheat oven to 350.
Dice tomato and black olives and set aside. Cut Velveeta into small cubes and set aside.
Cook the bag of rice according to the instructions. While cooking, heat both cans of refried beans in a pot. Pour about one spoon full of the salsa into the beans to make them a little bit more fluid. Heat the vegetarian ground beef substitute in a frying pan. Pour the taco seasoning in while heating.
After the rice is cook but still warm, and the beans and vegetarian ground beef are also warm, you can start layering.
First, lay 2 tortilla shells along the bottom of your large casserole dish. Then scoop half of the beans onto those shells. Then sprinkle about half of your diced tomatoes and about 1/3rd of your black olives on top of the beans. Spread about half of your vegetarian ground beef and then half of your rice to finish off the layer.
Place 3 tortilla shells and then do the entire layer again: Beans, tomatoes, black olives (another 1/3rd), vegetarian ground beef and rice. Put one final layer of three shells on the top.
Now spread out your cubes of cheese on the top of the tortilla shells. Sprinkle the last bit of black olives over the top as well.
Place casserole in oven and cook for 30 minutes. At 30 minutes, take the casserole dish out of the oven and pour some salsa (to taste) on the top of the now-melted cheese. Put the dish back in the oven for 10 minutes.
After 10 minutes, take the dish out and serve!
Now – Go vote for my recipe. (If you like it!) And I also have
25+ FREE! Velveeta Coupons to give away if you want to try a recipe, shoot me an email (email@example.com) with your address and I’ll drop yours in the mail this weekend! Who can say No to free Velveeta? Sorry! They’ve all been claimed! I hope you’ll still vote!