Burrito Filling Casserole

I haven't made this in a couple years and can't figure out why! So easy and my whole family loved it.

Burrito Filling Casserole
1 can refried beans (I use the larger size can, my family likes beans)
1 box rice-a-Roni mexican rice. (instead of using tomatoes as directed on the box, I use a can of drained black beans)
1 lb ground beef
1 packet taco seasoning
Tortillas, taco shells or chips to eat filling with
Optional: shredded cheese, avocado, salsa, sour cream

Open refried beans and spread out in a 13"x9" pan.



Next make the rice as directed on the package. (I substitute drained black beans for tomatoes.) When the rice is completed, layer on top of the beans.



To speed things up, in another frying pan, start browning the hamburger. (If you are good on time, you can wait until the rice is finished and use the same pan) Once the hamburger is ground add the water and seasoning as directed on the packet of taco seasoning. Once the simmering is done, use a slotted spoon so there isn't too much excess moisture (you don't want soggy rice and beans) and layer on top of the rice.



If you are making this for dinner now, put the casserole in a 350 oven for 15-20 until everything is heated through. If you are making this in advance (this is what I usually do) cover with foil and put in refrigerator. When you are ready to heat it up, bake in a 350 oven for 30 minutes. I leave the foil on just to help speed up the heating up.



You can scoop this into tortilla shells and make a burrito. Spoon into a taco shell. Serve with tortilla chips or just by itself. Top with your favorite taco/burrito fixings.