Burrito Casserole


  • 2 c. onions, diced small
  • 1/2 c. water
  • 1 12-oz. package Yves burger (2 cups)
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1 15.5-oz. can chili beans
  • 1 c. sliced black olives
  • 4 slices Daiya cheddar style slices
  • 1 c. corn, cooked and drained
  • 2 c. milk salsa
  • 1/2 c. Tofutti Better than Sour Cream
  • 8 flour tortillas


  1. Add the water to a large skillet. Add the seasonings and onions and sauté until the onions are almost transparent.
  2. Add the burger and fry for another 5 – 7 minutes. Spray a 9 x 13 pan with oil spray.
  3. Spread 1 cup salsa on the bottom of the pan and lay two flour tortillas on the salsa.
  4. Spread with Tofutti Better than Sour Cream. Add 1 cup chili beans, then 1 cup burger, 1/4 cup olives, 1/4 c. cooked corn, and 1 slice of Daiya cheese, torn into small pieces.
  5. Repeat layers twice. Bake at 350 degrees for 25 – 30 minutes. Serve hot.



Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.