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Burrito Casserole – all the flavors of a burrito in a quick and easy casserole for the whole family. Lots of ways to mix it up, make ahead, or even freeze!
We all know that I love Mexican Recipes and Tex-Mex food by this point. This Wet Burrito is one of the more popular recipes on my site, so I took some elements of the classic burrito and turned into a quick and easy casserole that you are going to love!
Burrito Casserole
A casserole really means that everything is all mixed together or layered together in one pan. It can be and old fashioned Tater Tot casserole, a side dish like Cheesy Potato Casserole or something like this fun Mexican twist with a Burrito Casserole.
You really can use whatever you like in the filling of a burrito and the same goes for this casserole. So if you want to switch up the beans, the meat, the cheese, add it more things…..go for it! I have a few variations in a section below, but you can make it your own.
Why You’ll Love This Recipe
- Very easy to make! Aside from browning the ground beef, you spend a minute or two assembling it, and then it just bakes. So very hands off!
- Great for a crowd. You can make an 8 inch square pan like the recipe says, or you can double it for a 13×9 inch pan if you are feeding more people!
- It reheats very well! So you can use it for meal prep on the weekend or you make it ahead to just throw in the oven for a busy weeknight.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Ground Beef – I use lean ground beef, but ground turkey works great as well.
- 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 Chiles – depending on your heat level, you can buy mild, medium or hot Rotel tomatoes for this recipe
- Sour Cream
- Shredded Cheese
- Flour Tortillas – I used the 8 inch flour tortillas, as they filled my 8 inch baking pan perfectly. If you have other sizes, you may need to trim them down to fit.
How To Make Burrito Casserole
- In a large skillet brown ground beef and onion together, breaking up for 5-6 minutes, until the beef is cooked and the onions are soft. Drain away any grease.
- Add taco seasoning, water, and black beans. Simmer for a couple minutes until the sauce has thickened.
- Make the sauce by mixing together diced tomatoes with the sour cream.
- Spray an 8 inch skillet with non-stick spray. Place a flour tortilla in 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.
- Cover with foil and bake for 30-40 minutes until everything is nice and hot.
- Remove from the oven and top with desired toppings.
Recipe Tips & Variations
- If you aren’t a fan of black beans mix it up! Pinto beans or refried beans are a great replacement. Or if you don’t like beans at all you can leave them out or use corn. Or just add corn if you like them both.
- Toppings are a way to brighten the flavor and give this 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 works. You can use ground turkey or even diced chicken breasts.
- Burritos are traditionally made with flour tortillas, so that is what is called for here. You can use corn tortillas if you want, the flavor will just be a little different. If I am using corn tortillas I prefer to make this Beef Enchilada Casserole.
- You can also make this casserole in a pie plate, or spring form pan if the sides are high enough. That way a tortilla can fit perfectly in the center.
- Make sure to spray the bottom of the pan before you add the tortillas. This really helps make sure you can scoop out the casserole and not leave a layer on the bottom.
- If you like it spicy, add diced jalapenos when you are cooking the meat. Or use the hot variety of Rotel tomatoes.
What To Serve With Burrito Casserole
Often times you will see rice inside a burrito, but I prefer to serve it on the side. You can definitely layer it in the casserole if you want as well! Cilantro Lime Rice or Spanish Rice are both great options.
Storage
Because this doesn’t have an enchilada sauce for the tortillas to really soak up, this is great to make ahead and have for leftovers.
Refrigerate – store this dish covered in an airtight container for 3-4 days. You can reheat in the oven or individual slices in the microwave.
Freezer – this is a great casserole to make ahead and store in the freezer. Cover tightly with foil and place in the freezer for up to 3 months. When you are ready to bake it, let it thaw in the fridge overnight and then follow the recipe instructions. You may need to add an extra 10 minutes to the baking to ensure it gets hot all the way through.
More Easy Dinner Recipes
- Chicken Pesto Wraps
- Crispy Baked Shrimp
- Barbecue Chicken Nachos
- Big Mac Salad
- Buffalo Chicken Chili
- Chick Fil A Grilled Nuggets
- Hawaiian Chicken
- Crockpot Fiesta Chicken
Burrito Casserole
Ingredients
- 3 8 inch flour tortillas
- 1 pound lean ground beef
- 1/2 onion, finely chopped
- 1 packet taco seasoning
- 1/2 cup water
- 1 15 oz can black beans, drained and rinsed
- 1 10 oz can diced tomatoes with green chiles
- 1/2 cup sour cream
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat oven to 350º F.
- In a large skillet brown ground beef and onion together, breaking up for 5-6 minutes, until the beef is cooked and the onions are soft. Drain away any grease.
- Add taco seasoning, water, and black beans. Simmer for a couple minutes until the sauce has thickened.
- Make the sauce by mixing together diced tomatoes with the sour cream.
- Spray an 8 inch baking pan with non-stick spray. Place a flour tortilla in 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.
- Cover with foil and bake for 30-40 minutes until everything is nice and hot.
- Remove from the oven and top with desired toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Best. Casserole. EVER! I can’t tell you how much I love this recipe. I’m a huge, huge fan of burritos, and my motto is that if you can make something into a casserole, you always should.
This burrito casserole looks so good! Making ASAP
This burrito casserole is so rich and nutrient! It’s a perfect weekend dish!
My whole family really enjoyed it! Such a filling and satisfying meal!
Hi, I’m not a huge Mexican food fan but my husband could eat it 24/7. I tried your recipe and used refried beans instead of black beans, he doesn’t like them. So I ended up with a lot of extra mixture. Any suggewstions as to what to do with it. Oh, one more thing, I forgot to keep tomatoes and sour cream separate, so it was a big heavy mixture. Like I said not a Mexican cook. Help!!
You could turn the filling into enchiladas (roll into corn tortillas and top with enchilada sauce) or tacos for him. Or use it to make another casserole that you can freeze and just bake at another time.