Creamy Burrito Casserole
A hearty and comforting dinner that combines the flavors of classic burritos with creamy layers in a casserole, perfect for family gatherings or busy weeknights.
Ingredients
Meat and Beans
- 450 g ground beef or ground turkey
- 1 small onion, finely diced
- 1 packet taco seasoning or 15 g homemade blend
- 240 ml salsa or tomato sauce
- 1 can (approx. 400 g) refried beans (optional) Optional for added protein.
Sauces and Dairy
- 240 ml sour cream
- 240 ml single cream or milk Single cream or milk can be used interchangeably.
- 1 can (approx. 300 g) cream-style chicken or mushroom soup
Tortillas and Cheese
- 8 small flour tortillas
- 200 g shredded cheese (cheddar or Mexican blend), divided
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
Preparation
- Heat a large skillet over medium-high heat. Add ground beef and diced onion; sauté until meat is fully browned and onions are softened. Drain off excess fat.
- Add taco seasoning, salsa, and refried beans to the skillet. Stir thoroughly and let simmer on low heat for 2 to 3 minutes. Taste and season with salt and pepper as needed.
- In a separate bowl, whisk together sour cream, single cream or milk, and cream-style soup until fully combined. Season lightly with salt and pepper.
Baking
- Preheat the oven to 180°C (350°F). Lightly grease a large baking dish.
- Place flour tortillas on the base of the dish to cover.
- Spread a layer of the beef mixture over the tortillas. Drizzle or spread a portion of the creamy sauce on top. Sprinkle with shredded cheese. Repeat layering until all fillings are used, finishing with tortillas on top.
- Spread the remaining creamy sauce evenly over the top layer. Finish with the remaining shredded cheese.
- Bake in the center of the oven for 25 to 30 minutes until golden and bubbling.
Notes
Serve hot, topped with extra cheese, sour cream, or guacamole if desired. A fresh side salad or tortilla chips pairs well for added crunch. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.