Baked Burrito Casserole
Baked Burrito Casserole is a delicious and hearty dish that brings all the flavors of a classic burrito into a warm and comforting casserole. It's perfect for family dinners or meal prep!
Ingredients
Main Ingredients
- 1 pound Ground Beef Lean ground beef preferred.
- 1 small Onion, chopped Chop finely for better blending.
- 1 package Taco Seasoning Use your favorite brand.
- 1 can Refried Beans
- 1 can Cream of Mushroom Soup, undiluted
- ½ cup Sour Cream Can substitute with Greek yogurt.
- 1 package Large Flour Tortillas For layering.
- 2 ½ cups Shredded Mexican Blend Cheese Substitute with cheddar or pepper jack as desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is softened. Drain off any excess fat.
- Stir in the taco seasoning and the can of refried beans. Mix well and cook until everything is heated through and fully combined. Remove from heat.
- In a medium bowl, combine the cream of mushroom soup with the sour cream. Stir until smooth and fully blended.
- Spread half of the soup-sour cream mixture in the bottom of a baking dish, ensuring the entire bottom is coated.
- Place a layer of flour tortillas over the soup mixture, tearing or cutting to fit the shape of your baking dish as needed.
- Spread half of the beef and bean mixture over the tortillas, then sprinkle with about 1 cup of shredded Mexican blend cheese.
- Repeat the layers: cover with more tortillas, spread the remaining soup-sour cream mixture, add the remaining beef mixture, and top with the rest of the cheese.
- Bake in the preheated oven for about 20 minutes, or until the cheese is melted, bubbly, and starting to brown around the edges.
- Remove from the oven and let stand a few minutes before serving to help the casserole set.
Notes
For added spice, use a spicy taco seasoning or add jalapeños to the beef mixture. You can store leftovers in an airtight container in the refrigerator for about 3 to 4 days or freeze for longer storage.