Easy Lasagna Stuffed Burritos Recipes

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BURRITO LASAGNA



Burrito Lasagna image

A friend showed me how to make stacked enchiladas years ago. I took it even further to create this filling casserole. I serve it with Mexican corn or chips and dip. I love the rave reviews I get every time I make it. -Deana Briggs, Maud, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

2 pounds ground beef
2 cans (10 ounces each) enchilada sauce
1 envelope taco seasoning
1 tablespoon ground cumin
1 package (8.8 ounces) ready-to-serve Spanish rice
12 flour tortillas (8 inches), warmed
1 can (15 ounces) refried beans
4 cups shredded Mexican cheese blend
Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through., Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with four tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with remaining tortillas, rice and meat mixture (dish will be full)., Cover and bake 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Serve with toppings of your choice.

Nutrition Facts : Calories 515 calories, Fat 25g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1325mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 3g fiber), Protein 29g protein.

EASY LASAGNA STUFFED BURRITOS



Easy Lasagna Stuffed Burritos image

AN ORIGINAL CAFEDELITES RECIPE CREATION AND RECIPE. Easy Lasagna Stuffed Burritos are a family favourite! Stuffed with lasagna sauce and plenty of melted mozzarella cheese, this will be your new favourite recipe!

Provided by Karina - Cafe Delites

Number Of Ingredients 18

1 tablespoon olive oil
1 onion (, diced)
2-3 cloves garlic (, minced)
1 pound (500 grams) ground lean beef
12 ounces (350 grams) ground sausage
21 ounces (600 grams) bottle tomato puree / sauce, or passata (or marinara sauce), divided
4 tablespoons tomato paste
2 teaspoons beef bouillon powder
Salt and pepper (, to taste)
Pinch of dried oregano
Pinch of dried basil
6-8 large tortilla wraps ((white or while wheat))
7 ounces (200 grams) fresh mozzarella cheese, thinly sliced
3/4 cup shredded mozzarella cheese
2 tablespoons butter (, chopped)
2 tablespoons all purpose or plain flour
1 1/2 cups milk
1/4 teaspoon salt

Steps:

  • Preheat oven to broil or grill settings on medium heat. Lightly spray a baking sheet / tray with cooking oil spray; set aside.

LASAGNA-STUFFED PEPPERS RECIPE BY TASTY



Lasagna-Stuffed Peppers Recipe by Tasty image

Here's what you need: bell peppers, onion, garlic, ground beef, sweet italian sausage, salt, pepper, diced tomato, tomato sauce, whole milk ricotta cheese, grated parmesan cheese, fresh basil, egg, lasagna noodles, shredded mozzarella cheese, oil

Provided by Scott Loitsch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

4 bell peppers, various colors
1 onion, chopped
4 cloves garlic, chopped
½ lb ground beef
½ lb sweet italian sausage
1 teaspoon salt
1 teaspoon pepper
28 oz diced tomato, 1 can
28 oz tomato sauce, 1 can
15 oz whole milk ricotta cheese
1 cup grated parmesan cheese
½ cup fresh basil, chopped
1 egg
4 lasagna noodles, cooked and quartered
1 cup shredded mozzarella cheese
2 tablespoons oil

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
  • Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
  • Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
  • Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
  • In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
  • Remove the peppers from the oven, drain any excess water that accumulated inside.
  • Cut the lasagna noodles into quarters and set aside.
  • Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
  • Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
  • Rest for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1000 calories, Carbohydrate 54 grams, Fat 60 grams, Fiber 10 grams, Protein 62 grams, Sugar 27 grams

LASAGNA STUFFED SHELLS



Lasagna Stuffed Shells image

Mmmm good!

Provided by TRACI

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 45m

Yield 6

Number Of Ingredients 15

18 jumbo pasta shells
1 ½ pounds ground beef
2 tablespoons chopped onion
1 (12 ounce) can tomato paste
1 (14 ounce) can tomato sauce
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
2 eggs
3 cups cottage cheese
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
  • While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
  • Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
  • Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 734.3 calories, Carbohydrate 41.7 g, Cholesterol 196.8 mg, Fat 35 g, Fiber 4.5 g, Protein 63.1 g, SaturatedFat 18 g, Sodium 2486.5 mg, Sugar 11.8 g

BEEF STUFFED BURRITOS



Beef Stuffed Burritos image

Living in Arizona, we enjoy all sorts of foods with southwestern flair, such as these beef-stuffed tortillas. The recipe is easy to make and easy to serve. - Amy Martin, Waddell, Arizona

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 18 servings.

Number Of Ingredients 15

2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)
2 tablespoons canola oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt-free seasoning blend
1 teaspoon pepper
1 can (28 ounces) no-salt-added diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
2 tablespoons all-purpose flour
1/4 cup cold water
4 to 6 drops hot pepper sauce
18 flour tortillas (8 inches), warmed
1 cup plus 2 tablespoons each shredded fat-free cheddar cheese, fat-free sour cream and salsa

Steps:

  • In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, seasoning and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. , Remove roasts; cool. Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Combine flour and cold water until smooth. Stir into beef mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.

Nutrition Facts :

LASAGNA-STUFFED SHELLS



Lasagna-Stuffed Shells image

Jumbo pasta shells are stuffed with a lasagna-inspired blend of ricotta, mozzarella, spinach, and ground beef in this family-friendly recipe.

Provided by NoFailRecipes

Time 1h5m

Yield 9

Number Of Ingredients 15

1 ½ pounds ground beef
salt and ground black pepper to taste
2 tablespoons olive oil, divided
2 tablespoons chopped onion
2 tablespoons tomato paste
½ teaspoon dried oregano
2 (14 ounce) cans tomato sauce, divided
18 piece (blank)s jumbo pasta shells
3 cloves garlic, thinly sliced
1 (16 ounce) container whole-milk ricotta cheese
1 (16 ounce) package shredded mozzarella cheese
1 (8 ounce) package frozen chopped spinach, thawed and drained
¼ cup fresh basil
1 medium lemon, zested and juiced
½ cup grated Parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
  • Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
  • Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
  • Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
  • Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 540.4 calories, Carbohydrate 37.3 g, Cholesterol 99.2 mg, Fat 26.3 g, Fiber 3.8 g, Protein 39.3 g, SaturatedFat 12.5 g, Sodium 998.6 mg, Sugar 5.9 g

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