Easy Baked Burrito Casserole Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it’s filling, flavorful, and perfect for feeding the whole family. The layers of tortillas, creamy sauce, and savory meat mixture remind me of a Tex-Mex lasagna. It’s also easy to customize with my favorite toppings, making it a versatile dish for any night of the week.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound lean ground beef
½ cup onion, chopped
1 garlic clove, minced
½ cup green bell pepper, chopped
1 packet taco seasoning
Salt and pepper to taste
1 (16 oz) can refried beans
1 (10 oz) can Rotel diced tomatoes with green chilies
1 (10.5 oz) can cream of chicken soup
½ cup sour cream
6 large corn tortillas
2½ cups sharp cheddar cheese, divided

Optional garnishes: fresh cilantro, diced tomatoes, sliced avocado

Directions

1. I preheat my oven to 350°F (175°C) and prepare a casserole dish for layering.

2. In a skillet, I brown the ground beef with onion, garlic, and green bell pepper until the meat is fully cooked. I drain excess fat if needed.

3. I stir in the refried beans, Rotel tomatoes, taco seasoning, salt, and pepper, letting it cook for about 5 minutes.

4. In a separate bowl, I whisk together the cream of chicken soup and sour cream until smooth. I spread half of this mixture over the bottom of the casserole dish.

5. I place three tortillas in a single layer on top of the cream mixture, trimming one if needed to cover the edges.

6. I spread half of the meat mixture over the tortillas, followed by the remaining cream sauce, then sprinkle with half of the cheese.

7. I repeat the layering with the remaining tortillas, meat mixture, and finish with the rest of the cheese on top.

8. I bake uncovered for 20 minutes, until the cheese is melted and bubbling around the edges.

9. I garnish with fresh cilantro, diced tomatoes, or sliced avocado before serving.

Servings and Timing

This recipe makes 6 servings. It takes about 10 minutes to prepare and 30 minutes to bake, ready in 40 minutes total.

Variations

I sometimes swap ground beef for ground turkey or shredded chicken. For extra heat, I add jalapeños or use pepper jack cheese. If I want a vegetarian version, I replace the meat with extra beans or sautéed veggies like zucchini and mushrooms.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the casserole in the oven at 325°F until hot. This dish also freezes well—I wrap it tightly and freeze for up to 2 months.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, I can use flour tortillas, though they may become softer and less structured after baking.

Can I make this casserole ahead of time?

Yes, I assemble it, cover it, and refrigerate for up to 24 hours before baking.

Can I freeze the casserole before baking?

Yes, I assemble it, wrap it tightly, and freeze it for up to 2 months. I bake it straight from frozen, adding extra time.

Can I use homemade taco seasoning?

Yes, I often make my own with chili powder, cumin, paprika, garlic powder, and oregano.

Can I add rice to this casserole?

Yes, adding a layer of cooked rice makes it even heartier.

How do I make it spicier?

I add extra chili powder, hot sauce, or diced jalapeños to the meat mixture.

What toppings go best with this casserole?

I like sour cream, guacamole, fresh salsa, or shredded lettuce on top.

Can I substitute the cream of chicken soup?

Yes, cream of mushroom or cream of celery soup works just as well.

Can I use different cheeses?

Yes, Monterey Jack, pepper jack, or a Mexican cheese blend are great choices.

How do I keep the tortillas from getting soggy?

I make sure to drain any excess liquid from the meat mixture before layering.

Conclusion

I love making this Easy Baked Burrito Casserole because it’s a comforting, cheesy, and satisfying meal that comes together quickly. It’s a fun twist on burritos that bakes into a bubbly casserole, making dinnertime both easy and delicious.