Nicki Leigh, who works in accounts payable here at the Record-Eagle, passed along today's recipe. She said it's a favorite because it's so easy to make.
2 lbs. hamburger
1 envelope taco seasoning
Soft tortilla burrito shells
Large can (32 oz.) refried beans
2 large (32 oz.) cans Brooks Quick Chili Mix
1 small (16 oz.) can of red kidney beans
Chopped green peppers
Shredded cheese (your own preference)
Chopped tomato for top
Heat oven to 350°. Brown hamburger like you are making tacos and drain off any grease. Add seasoning as directed on envelope.
While you are cooking the meat, heat refried beans in a saucepan on stove.
When the burger is done and beans are warm, take a burrito shell. Smear refried beans on it and then taco meat. Roll it up like a burrito and layer it along the bottom of a 13-by-9-inch cake pan. Do this until the bottom of pan is full. Then pour both cans of Brooks Quick Chili Mix over top. This is followed by the red kidney beans. Then you add your vegetables (you can substitute other vegetables if that is your preference).
Once all the veggies are on, top it with shredded cheese (as much or as little as you prefer). Bake in oven until the cheese has melted, about 10 minutes or so. Top with tomatoes when you pull it out. Slice it just like a cake and serve with sour cream, salsa or both.
Share your favorite recipe with fellow food lovers, and we'll send you an apron. Please provide recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and why you like it, to: Recipe of the Week, Record-Eagle, 120 W. Front, Traverse City, MI 49685; fax (231) 946-8632; or email firstname.lastname@example.org. We'll send a Record-Eagle apron to those whose recipes are printed.