Hawk's GF Burrito Supreme Casserole

This recipe is my variation on a dish I learned in my high school Food Production classes. In those days my teacher Mrs. Deborah Hileman called it Burrito Supreme Casserole. All I knew was that it was delicious, and I immediately made it a regular to cook for special family occasions. The concept of this dish is simple: tortillas, refried beans, meat, and cheese, but my putting forth a bit of extra effort, you can really elevate it. Although this dish turns out fantastic using storebought tortillas and canned refried beans, I recommend taking the effort to make your own tortillas. I've eaten this dish many ways, but of all the ways I've eaten it, I prefer using corn tortillas over the flour ones. However, if you choose to use flour tortillas, just make sure you use gluten-free ones. There are delicious GF flour tortillas on the market these days. When I perfected this recipe, I made my own corn tortillas using Maseca corn masa flour. I can't think of enough superlatives to describe my last experience with this dish. I've planned to make my own refried beans the next time I make this casserole. I'll share that recipe after I finalize it.

Ingredients:

1 lb. ground beef (I used 80/20 ground chuck)

3 tablespoons taco seasoning, make sure it contains cornstarch

1 cup water

12 6-inch corn tortillas

16 oz. can refried beans (I recommend Rosarita brand)

600 g prepared salsa (I used medium heat)

8 oz grated Monterey Jack cheese, or similar variety

8 oz low-moisture mozzarella slices

Sunflower oil, for greasing pan

Additional sour cream and salsa for serving

Directions:

1. Brown ground beef in a 12" skillet on medium heat. Drain.

2. Return ground beef to the skillet over medium heat and stir in taco seasoning.

3. When mixture is well combined, gradually pour in water. Bring to a simmer and reduce heat. Cook until the sauce thickens. Remove from heat.

4. Cut the tortillas in half.

5. Remove refried beans from can into a bowl and mix them until they are spreadable.

6. Oil a 9"x13" pan with sunflower oil.

7. To assemble the casserole: One by one, spread about a tablespoon of refried beans on to each tortilla half. Layer the bottom of the greased dish with the tortilla halves. You should be able to fit 6 tortilla halves in a layer without having to overlap them.

8. Distribute a heaping 2.5 ounces of the shredded Monterey Jack cheese over to top of the tortilla and bean layer.

9. Distribute 6 tablespoons of the seasoned meat evenly over the cheese layer and spread it out with a spatula.

10. Distribute 6 tablespoons of the salsa evenly over the meat layer and spread it out with a spatula.

11. Repeat those layers 2 more times.

12. For the top, layer the last six bean-spread tortilla halves over the last layer of salsa.

13. Spread the entire 8 oz. of mozzarella slices over the tortilla layer.

14. Bake at 350 degrees F for 44 to 46 minutes, or until cheese is golden and bubbly.

15. Allow to rest for 15 minutes on cooling rack before serving. Serve with sour cream and salsa.