Casserole Burrito – Dinners, dishes and desserts

Burrito Casserole – all the flavors of a burrito in one quick and easy casserole for the whole family. Lots of ways to mix it up, make it ahead or even freeze it!

We all know I love Mexican recipes and Tex-Mex food at this point. This Wet Burrito is one of the most popular recipes on my site, so I’ve taken a few elements from the classic burrito and turned them into a quick and easy casserole you’ll love!

Burrito Casserole

A pan really means that everything is mixed or layered in one pan. It could be an old-fashioned Tater Tot casserole, a side dish like a cheesy potato casserole, or something like that fun Mexican twist with a burrito casserole.

You can really use whatever you want in the filling of a burrito and the same goes for this casserole. So if you want to change the beans, the meat, the cheese, add more stuff to it…..go for it! I have a few variations in a section below, but you can customize it.

Why you will love this recipe

• Very easy to do! In addition to browning the ground beef, you spend a minute or two putting it together, and then it cooks. So very hands free!
• Ideal for a crowd. You can make an 8 inch square pan as the recipe says, or you can double it for a 13×9 inch pan if you’re feeding more people!
• it warms up very well! So you can use it for weekend meal prep or you can make it ahead of time to just put it in the oven for a busy weeknight.

What you will need

Be sure to scroll down to the recipe card for full measurements and instructions!

• Ground beef – I use lean ground beef, but ground turkey works great too.
• Onion
• taco seasoning – you can use a store-bought packet or homemade taco seasoning
• Black beans – drain and rinse your beans
• Diced tomatoes with green chillies – depending on your heat level, you can buy mild, medium or hot Rotel tomatoes for this recipe
• Sour cream
• Grated cheese
• wheat tortillas – I used the 8 inch flour tortillas because they filled my 8 inch baking dish perfectly. If you have other sizes you may need to scale them down to fit.

How to make a burrito casserole

1. In a large skillet, brown the ground beef and onion together, breaking them up, for 5 to 6 minutes, until the beef is cooked through and the onions are tender. Drain off any fat.
2. Add taco seasoning, water and black beans. Simmer for a few minutes until the sauce has thickened.
3. Prepare the sauce by mixing the diced tomatoes with the sour cream.
4. Spray an 8-inch skillet with nonstick spray. Place a flour tortilla on the bottom. Add 1/2 of the ground beef mixture, 1/2 of the sauce mixture and about 1/3 of the cheese. Repeat with the rest of the ingredients, ending with a tortilla topped with cheese.
5. Cover with foil and bake for 30-40 minutes until heated through.
6. Remove from oven and top with desired toppings.

Recipe tips and variations

• If you’re not a fan of black beans, mix it up! Pinto beans or refried beans are a great substitute. Or if you don’t like beans at all, you can skip them or use corn. Or just add corn if you like both.
• Garnishes are a way to liven up the flavor and give it a fresh twist. Top with diced tomatoes, sour cream, black olives, cilantro, jalapenos, hot sauce, avocado, etc.
• I used ground beef in this recipe, but really any protein will work. You can use ground turkey or even diced chicken breasts.
• Burritos are traditionally made with flour tortillas, so that’s what it’s all about here. You can use corn tortillas if you like, the flavor will just be a little different. If I’m using corn tortillas, I prefer to make this beef enchilada casserole.
• You can also make this casserole in a pie dish or springform pan if the sides are high enough. This way, a tortilla can fit perfectly in the center.
• Be sure to spray the bottom of the pan before adding the tortillas. It really helps to make sure you can scoop out the pan and not leave a layer on the bottom.
• If you like it spicy, add diced jalapenos when cooking the meat. Or use the tangy variety of Rotel tomatoes.

What to serve with a burrito casserole

Often you’ll see rice inside a burrito, but I prefer to serve it on the side. You can definitely put it in the pan if you want too! Cilantro-Lime Rice or Spanish Rice are two great options.

Storage

Because this has no enchilada sauce for the tortillas to really soak up, it’s great to make ahead and have for leftovers.

Refrigerate – keep this dish covered in an airtight container for 3-4 days. You can reheat in the oven or individual slices in the microwave.

Freezer – it’s a great casserole to make ahead and store in the freezer. Cover tightly with aluminum foil and place in the freezer for up to 3 months. When you’re ready to cook it, let it thaw in the fridge overnight, then follow the recipe directions. You may need to add an extra 10 minutes to cooking to ensure it is hot throughout the process.

I have created a fun group on Facebook, and I would like you to join us! It’s a place where you can share YOUR favorite recipes, ask questions and see what’s new in Dinners, Mains and Desserts (so you never miss a new recipe)!

Be sure to follow me on instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES AND DESSERTS recipes YOU make!

Do not hesitate to follow me on my social networks to not miss any publication!

Facebook | Twitter | Pinterest | instagram

Did you know that there is a BOUTIQUE for Dinners, Main Courses and Desserts? Lots of different E-Books for sale. Or you can buy me a coffee to say thank you!

OTHER RECIPES YOU MIGHT LIKE: