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Naked Burrito Casserole


8 oz. lean ground beef (or chicken or turkey)
Taco seasoning (to taste)
1 – 10 oz. can Rotel mild diced tomatoes & green chiles
4 eggs + 2 egg whites, slightly beaten
Fresh cilantro, chopped (to taste)
Mockamole, optional
Shredded Lettuce
Salsa, optional
Cooking spray


  1. Preheat oven to 400 degrees
  2. In a medium frying pan, brown ground beef seasoned with taco seasoning
  3. Spread ground beef evenly into a 9 x 9 inch baking dish
  4. Drain Rotel, spread evenly over beef mixture
  5. Pour beaten eggs over the top
  6. Sprinkle with chopped cilantro to taste
  7. Bake 25 minutes or just until center of casserole is set and eggs no longer jiggle – Do not over bake or the eggs will go from tender to tough
  8. Cut casserole into 4 squares, stack 2 on top of each other on a plate
  9. Top with shredded lettuce, cilantro, mockamole and Salsa and serve
  10. Refrigerate the remaining 2 squares for another serving

Servings: Entire recipe = 16 oz. lean protein (8 oz. ground beef + 4 whole eggs + 2 egg whites) + 4 C. veggies (including the tomatoes, lettuce, Salsa); ½ recipe = 8 oz. lean protein + 2 C. veggies

*Results may vary from person to person. No individual result should be seen as typical. These statements have not been evaluated by the Food and Drug Administration.