Creamy Burrito Casserole

Why You’ll Love This Recipe

This casserole combines everything you love about burritos into a creamy, cheesy, oven-baked dish. It’s hearty, flavorful, and loaded with texture—from the tender tortillas and beefy bean filling to the bubbly, cheesy top. The homemade creamy sauce adds a delicious twist, bringing everything together with just the right amount of spice. Best of all, it’s easy to customize with your favorite ingredients and perfect for meal prepping or potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef (or ground turkey)
• ½ cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (16-ounce) can refried beans
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper, to taste
• 1 ½ cups shredded cheddar cheese
• 6 soft taco-size flour tortillas
• ½ cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (optional, for garnish)

For the Creamy Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk (whole or 2%)
• ½ cup sour cream
• ½ cup salsa (mild or medium)
• Salt and pepper, to taste

Directions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the ground beef, breaking it apart as it cooks.
3. Add chopped onion and garlic. Sauté for 2–3 minutes until onions are translucent.
4. Stir in refried beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for another 5 minutes. Remove from heat.
5. Make the sauce: In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until golden. Gradually whisk in milk until smooth and thickened.
6. Add sour cream and salsa to the sauce, whisking until combined. Season with salt and pepper to taste.
7. Assemble the casserole:
   • Place 2 tortillas in the bottom of the dish (overlapping).
   • Spread a thin layer of creamy sauce on top.
   • Add half of the meat-bean mixture.
   • Sprinkle with ½ cup shredded cheddar.
   • Repeat the layer: tortillas, sauce, remaining filling, and another ½ cup cheddar.
   • Top with the final tortilla, remaining sauce, and sprinkle with Monterey Jack and remaining cheddar cheese.
8. Cover with foil and bake for 25–30 minutes until heated through and cheese is bubbly.
9. Uncover and bake another 5–10 minutes to brown the top.
10. Let cool slightly before slicing and garnish with fresh cilantro if desired.

Servings and Timing

• Servings: 8 servings
• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes

Variations

• Vegetarian: Use black beans or a meat substitute instead of ground meat.
• Spicy: Add diced jalapeños or use hot salsa in the sauce.
• Cheese Swap: Use pepper jack or a Mexican cheese blend for extra kick.
• Add-Ins: Include sautéed bell peppers, corn, or black olives in the filling.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat portions in the microwave or cover the dish with foil and bake at 350°F until hot.
• Freezing: Assemble the casserole but do not bake. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking.

FAQs

Can I use corn tortillas instead of flour?

Yes, but note the texture will be slightly different. Corn tortillas may soften more and have a slightly different flavor.

Can I make this casserole ahead of time?

Absolutely. Assemble it up to 24 hours in advance, store in the fridge, and bake when ready.

Is it possible to make this dairy-free?

Yes, substitute the sour cream, cheese, and milk with dairy-free alternatives. The taste will vary slightly but still be delicious.

Can I add rice to the filling?

Yes, about 1 cup of cooked rice can be stirred into the meat and bean mixture to bulk it up.

Can I use canned enchilada sauce instead of the creamy sauce?

Yes, for a different flavor profile, you can substitute the homemade sauce with canned enchilada sauce.

What’s the best cheese for this recipe?

Cheddar and Monterey Jack melt beautifully, but you can also try a Mexican blend for more flavor.

How do I keep the casserole from getting soggy?

Drain the tomatoes well and avoid overloading with sauce between layers.

Can I make this gluten-free?

Yes, use gluten-free flour for the sauce and substitute with gluten-free tortillas.

Can I use leftover taco meat?

Definitely! This is a great recipe for using up leftover seasoned taco beef or chicken.

Is this freezer-friendly?

Yes, the casserole freezes well. Assemble, freeze, and bake later for a quick meal.

Conclusion

Creamy Burrito Casserole is a delicious, family-friendly meal that brings the bold flavors of Tex-Mex cuisine into an easy-to-make bake. With layers of soft tortillas, seasoned beef and beans, and a creamy, cheesy topping, it’s guaranteed to be a hit at your dinner table. Customize it to your taste and enjoy this comforting dish any night of the week!

Creamy Burrito Casserole

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• Author: Amy
• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Halal

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Description

Creamy Burrito Casserole is a hearty, layered Tex-Mex dish packed with seasoned ground beef, beans, tomatoes, and cheese, all wrapped in tortillas and topped with a rich sour cream salsa sauce—perfect for busy weeknights or casual entertaining.

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Ingredients

1 pound ground beef (or ground turkey)

½ cup yellow onion, finely chopped

2 cloves garlic, minced

1 (16-ounce) can refried beans

1 (14.5-ounce) can diced tomatoes, drained

1 teaspoon chili powder

½ teaspoon cumin

Salt and pepper, to taste

1 ½ cups shredded cheddar cheese

6 soft taco-size flour tortillas

½ cup shredded Monterey Jack cheese

Fresh cilantro, chopped (optional, for garnish)

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk (whole or 2%)

½ cup sour cream

½ cup salsa (mild or medium)

Salt and pepper, to taste

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook ground beef until browned. Add onion and garlic; sauté 2–3 minutes.
3. Stir in refried beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for 5 minutes, then remove from heat.
4. In a saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes. Gradually whisk in milk until thickened. Add sour cream and salsa; stir until smooth. Season with salt and pepper.
5. To assemble: Place 2 tortillas in the dish. Spread a layer of sauce, half the meat mixture, and ½ cup cheddar. Repeat with 2 tortillas, sauce, remaining meat, and ½ cup cheddar. Top with last 2 tortillas, remaining sauce, Monterey Jack, and remaining cheddar.
6. Cover with foil and bake 25–30 minutes. Uncover and bake 5–10 more minutes until top is golden and bubbly.
7. Let cool slightly before slicing. Garnish with cilantro if desired.

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Notes

Substitute with black beans or plant-based crumbles for a vegetarian version.

Use hot salsa or jalapeños for extra spice.

Add cooked rice or corn to the filling for variation.

Swap cheddar for pepper jack or Mexican blend cheese.

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Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 5g
• Sodium: 780mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 80mg