Growing up in a busy household, my mom always had a few dinner tricks up her sleeve. This Easy Burrito Casserole was one of her best – a crowd-pleasing dish that transforms simple ingredients into a comforting, Mexican-inspired meal. It’s the kind of recipe that proves you don’t need complicated techniques or fancy ingredients to create something absolutely delicious.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 385 per serving
Why You’ll Love This Recipe
This Burrito Casserole is the answer to “What’s for dinner?” on busy weeknights. It’s incredibly versatile, budget-friendly, and can be prepped ahead of time. Plus, it’s a guaranteed hit with both kids and adults. Layer upon layer of seasoned meat, beans, cheese, and tortillas come together in a dish that’s essentially a deconstructed burrito in casserole form.
Ingredients & Equipment
For the Filling:
- 1 pound ground beef (80/20)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) refried beans
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups Mexican cheese blend, shredded
- 8 large flour tortillas
For the Sauce:
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
Equipment Needed:
- 9×13 baking dish
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Can opener
- Aluminum foil
Step-by-Step Instructions
Prepare the Meat Mixture
- Preheat oven to 350°F (175°C)
- Brown ground beef and onion in a large skillet over medium heat
- Add minced garlic and cook for 1 minute
- Stir in taco seasoning and ¼ cup water
- Simmer for 5 minutes until slightly thickened
Make the Sauce
- In a medium bowl, combine:
- Cream of mushroom soup
- Enchilada sauce
- Sour cream
- Whisk until smooth
Layer the Casserole
- Spread ½ cup sauce mixture in bottom of baking dish
- Layer ingredients in this order:
- 3 tortillas, torn to fit
- Half the meat mixture
- Half the black beans
- Half the refried beans
- 1 cup cheese
- One-third of remaining sauce
- Repeat layers
- Top with remaining tortillas, sauce, and cheese
Bake to Perfection
- Cover with foil
- Bake for 25 minutes
- Remove foil and bake 5-10 minutes until bubbly and cheese is golden
Expert Tips for Success
- Prep Ahead: Brown the meat and prepare the sauce up to 24 hours in advance to make assembly quick and easy.
- Temperature Matters: Let the casserole rest for 10-15 minutes before serving. This helps it set and makes it easier to portion.
- Layer With Care: Make sure to cover the entire surface with tortillas (tearing them as needed) to prevent dry spots.
Variations and Substitutions
- Meat Options: Use ground turkey, chicken, or chorizo
- Bean Alternatives: Pinto beans or white beans work well
- Make It Spicier: Add diced jalapeños or use hot enchilada sauce
- Healthier Version: Use whole wheat tortillas and reduced-fat dairy products
Storage Instructions
- Refrigerator: Store covered for up to 4 days
- Freezer: Wrap well and freeze for up to 3 months
- Reheating: Warm in 350°F oven until heated through (about 20 minutes)
Suggested Toppings
- Fresh diced tomatoes
- Shredded lettuce
- Sliced black olives
- Diced avocado
- Fresh cilantro
- Extra sour cream
- Pickled jalapeños
- Lime wedges
Troubleshooting Guide
Problem: Casserole is too dry
Solution:
- Add extra sauce between layers
- Make sure it’s well-covered while baking
Problem: Tortillas are soggy
Solution:
- Don’t use too much sauce
- Let meat mixture cool slightly before layering
Problem: Cheese is too brown
Solution:
- Keep foil on longer during baking
- Position rack lower in oven
FAQs
Q: Can I make this vegetarian?
A: Yes! Replace meat with extra beans, sautéed mushrooms, or meat substitute crumbles.
Q: Can I assemble this the night before?
A: Absolutely! Cover and refrigerate overnight. Add 10-15 minutes to baking time.
Q: My family doesn’t like spicy food. How can I adjust?
A: Use mild enchilada sauce and omit the chilies. You can serve hot sauce on the side.
Q: Can I use corn tortillas instead of flour?
A: Yes, but warm them slightly first to prevent cracking. You’ll need more corn tortillas as they’re smaller.
This Easy Burrito Casserole is more than just a recipe – it’s a solution to busy weeknights, a crowd-pleasing potluck dish, and a family favorite all rolled into one. With minimal prep time and maximum flavor, it’s sure to become a regular in your dinner rotation. The best part? It’s even better the next day, making it perfect for meal prep and leftovers.