Creamy Burrito Casserole
Layers of taco beef, flour tortillas, cheese, and a creamy sour cream sauce baked until golden and bubbling.
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.
Notes
Substitutions: Ground turkey works. Corn tortillas make it gluten free.
Tips: Drain the beef well, cover every layer with sauce, and rest before slicing.
Storage: Refrigerate 3 to 4 days and reheat until 165 degrees F. Freezes in portions.