Creamy burrito casserole layers seasoned taco beef, soft flour tortillas, melted cheese, and a rich sour cream sauce in one baking dish. It tastes like a stack of burritos, but you slice it like lasagna and everyone gets a creamy, cheesy square.
The recipe takes about 65 minutes and serves 6. It is a great potluck dish and a good way to feed a crowd with simple, familiar ingredients.
Table of Contents
Why This Creamy Burrito Casserole Recipe Works
A sauce of sour cream, milk, and cream soup keeps the layers moist and rich while it bakes. It soaks into the tortillas, so they become soft and tender instead of dry.
The beef is seasoned with taco seasoning and simmered with salsa and refried beans, so the filling is flavorful and thick enough to hold its shape between the layers.
Stacking the tortillas and fillings in layers means you do not have to roll anything. The casserole feeds more people than a batch of burritos and takes much less effort.
Ingredients for Creamy Burrito Casserole
- 1 lb ground beef or ground turkey
- 1 small onion, finely diced
- 1 packet (1 oz) taco seasoning
- 1 cup salsa or tomato sauce
- 1 can (about 14 oz) refried beans, optional
- 1 cup sour cream
- 1 cup milk or half and half
- 1 can (10.5 oz) condensed cream of chicken or cream of mushroom soup
- 8 small flour tortillas
- 2 cups shredded cheddar or Mexican blend cheese, divided
- Black pepper, to taste
Ground beef or turkey. Either one works. Brown it well and drain the fat so the casserole is not greasy.
Refried beans. They add protein and help thicken the filling. Leave them out if you prefer a lighter casserole.
Sour cream and milk. They loosen the sauce and give it a tangy, creamy flavor. Half and half makes it extra rich.
Cream soup. It gives the sauce body and savory depth. Chicken or mushroom both work.
Small flour tortillas. They fit neatly into a baking dish. Corn tortillas can replace them for a gluten free option.
There is no added salt because the taco seasoning, soup, and salsa already bring plenty.
How to Make Creamy Burrito Casserole
1. Brown the beef. Cook the beef and onion in a large skillet over medium-high heat until no pink remains and the onion is soft. Drain the extra fat.
2. Season the filling. Stir in the taco seasoning, salsa, and refried beans, and simmer on low for 2 to 3 minutes. Taste and add pepper as needed.
3. Mix the sauce. In a separate bowl, whisk the sour cream, milk, and soup until smooth and fully combined.
4. Heat the oven. Preheat the oven to 350 degrees F and lightly grease a large baking dish.
5. Start the layers. Cover the bottom of the dish with a layer of tortillas.
6. Fill and stack. Spread beef over the tortillas, drizzle on some of the creamy sauce, and sprinkle with cheese. Repeat the layers until the filling is used up, finishing with tortillas on top.
7. Top it. Spread the remaining sauce over the top layer and cover with the rest of the cheese.
8. Bake. Bake in the center of the oven for 25 to 30 minutes, until golden and bubbling and hot throughout at 165 degrees F.
How to Serve Creamy Burrito Casserole
Let the casserole rest for a few minutes so it slices neatly, then serve it with sour cream, guacamole, or extra cheese on top. A fresh side salad or tortilla chips add crunch. For a full Mexican style dinner, serve it with cilantro lime rice or alongside a pan of taco casserole with tortilla chips. If you want another family favorite, try the cheesy chicken rice casserole or a pot of one pot taco spaghetti.
How to Store and Reheat Creamy Burrito Casserole
Cool the casserole within 2 hours and store it covered in the refrigerator for 3 to 4 days. The University of Minnesota Extension says leftovers keep 3 to 4 days in the refrigerator and should be reheated to 165 degrees F.
Reheat individual squares in the microwave or covered in the oven until steaming hot in the center. The tortillas keep softening as the casserole sits, but the flavor is even better the next day.
Tips and Variations for Creamy Burrito Casserole
Drain the beef well. Extra grease pools on top of the casserole and makes it heavy.
Do not skip the resting time. A few minutes out of the oven lets the layers set so you can cut clean squares.
Cover each layer with sauce. The tortillas need moisture, so make sure the sauce reaches the edges of the dish.
Use a mix of cheeses. Cheddar and a Mexican blend melt well and give both flavor and stretch.
Make it spicier. Use hot salsa, pepper jack, or a few pickled jalapenos between the layers.
Add vegetables. Corn, black beans, or diced bell pepper stir into the beef and stretch the meal.
Top it fresh. Diced tomatoes, green onions, and cilantro added after baking give a fresh contrast.
Frequently Asked Questions About Creamy Burrito Casserole
Can I make creamy burrito casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it, then bake it when you need it. Allow extra time since it starts cold.
Can I freeze creamy burrito casserole?
Yes. Freeze it baked and cooled in portions, or unbaked and wrapped well. Thaw it in the refrigerator before baking or reheating.
Can I use corn tortillas?
Yes. Corn tortillas work, though they are a bit firmer. Warm them first so they do not crack as you layer.
What can I use instead of cream soup?
Use extra sour cream with a little flour mixed in, or make a quick white sauce with butter, flour, and milk. Season it with a pinch of garlic powder.
How do I know when the casserole is done?
Look for a golden top with bubbling edges. An instant read thermometer in the center should read 165 degrees F.
Creamy Burrito Casserole
Equipment
- Large skillet
- Mixing bowl
- Whisk
- Large baking dish
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey browned and drained
- 1 small onion finely diced
- 1 packet (1 oz) taco seasoning
- 1 cup salsa or tomato sauce
- 14 oz refried beans 1 can, optional
- 1 cup sour cream
- 1 cup milk or half and half
- 1 can (10.5 oz) condensed cream of chicken or mushroom soup
- 8 small flour tortillas
- 2 cup shredded cheddar or Mexican blend cheese divided
- black pepper to taste
Instructions
Cooking
- Brown the beef. Cook the beef and onion over medium-high heat for about 12 minutes until no pink remains. Drain the fat.
- Simmer. Stir in the taco seasoning, salsa, and refried beans and simmer 2 to 3 minutes.
- Mix the sauce. Whisk the sour cream, milk, and soup in a bowl until smooth.
- Layer. Heat the oven to 350 degrees F. Cover a greased dish with tortillas, then add beef, sauce, and cheese. Repeat and finish with tortillas.
- Top. Spread the remaining sauce over the top and sprinkle with the remaining cheese.
- Bake. Bake 25 to 30 minutes until golden, bubbling, and 165 degrees F in the center. Rest a few minutes before cutting.
