Slow Cooker Burritocotti Casserole

No pics.  We ate it all before I got the camera out.  Sorry! 

1 28oz can diced tomatoes
1 small jar mild salsa
1 #10 can refried beans
1 c ricotta cheese
8 6” tortillas (corn or flour)
1 c shredded cheese (cheddar, longhorn, whatever floats your boat)
Toppings:  additional salsa & shredded cheese, sliced black olives, sour cream, guacamole, etc.

In a small bowl, combine tomatoes and salsa.  Pour half of the tomato-salsa mixture into the crock of a slow cooker.  In a separate bowl, stir together refried beans and ricotta cheese.  Spread about ¼ c of the bean mixture in the center of each tortilla then place seam-side down on top of the tomato-salsa mixture in the crock.  Once all tortillas are filled and in the crock, pour the rest of the tomato-salsa mixture on top of tortillas.  Cook on high for two hours or low for four.  Sprinkle shredded cheese on top and cook for an additional 30-45 minutes.  Top with the, um, toppings. Yeah, those. 

This recipe made about 8 servings.  We ate slightly more than half of the casserole about a month ago and froze the rest.  This afternoon I put the leftovers plus another ½ cup of salsa in the slow cooker on low for two hours (when re-crocking frozen leftovers, I find adding a little more liquid helps to keep the dish from fossilizing).  About 30-45 minutes before serving, I added a little more shredded cheese and whipped up some guacamole for Middle Dumpling, my guacamole fiend (well, Mr. Mackerelsnapper and I like it, too).  We served it with a salad to sort of bulk up the meal, since we had less left over than we ate of it the first round.  This was the first dish I’d ever made or tasted with slow-cooked flour tortillas, and I was impressed with how melt-in-the-mouth they became. 

 For dessert we had “cereal treats” leftover from this evening’s Little Flowers Girls Club meeting.  A few of us topped ours with—Mr. Mackerelsnapper’s idea–homemade raspberry jam, Nocciolata (a peanut oil-free version of Nutella), or both.  You go do that with your treats next time you have them.  Yes, you.  I mean it. You’ll thank me afterwards.


About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at .

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