Cheesy Burrito Casserole
By Ann
A classic Mexican-American dish transformed into an easy to make casserole. Your entire family will love the cheesy, beefy goodness that is this Cheesy Burrito Casserole.
Prep Time: 15 minutes
Cook time: 25 minutes
Ingredients:
● 1 lb 90% Lean Ground Beef
● 1/2 Medium Onion, diced small
● 1 package (1.25oz) Taco Seasoning
● 6 Flour Tortillas
● 1 can (16oz) Refried Beans
● 4 cups Shredded Mexican Cheese
● 1 can (10.75oz) Condensed Cream of Mushroom Soup
● 6 oz Sour Cream
Directions:
● Preheat oven to 350°.
● Brown ground beef and diced onions over medium heat in a large pan.
● Add taco seasoning and stir in refried beans.
● Mix together mushroom soup and sour cream in a bowl.
● Spread half the sour cream mixture on the bottom of a 13″ x 9″ casserole dish.
● Tear 3 flour tortillas into medium size pieces, and place them over the sour cream mixture.
● Spread half the beef mixture over the tortillas.
● Layer 2 cups of shredded Mexican cheese over the beef mixture.
● Repeat the layers.
● Bake uncovered in a preheated 350° oven for 25 minutes.
● Remove casserole from the oven and allow to set 5-7 minutes before serving.
● Optional: top with salsa or hot sauce.
Makes 8 servings of Cheesy Burrito Casserole
Cheesy Burrito Casserole Recipe
A classic Mexican-American dish transformed into an easy to make casserole. Your entire family will love the cheesy, beefy goodness that is this Cheesy Burrito Casserole.
Cheesy Burrito Casserole Ingredients:
● 1 lb 90% Lean Ground Beef
● 1/2 Medium Onion, diced small
● 1 package (1.25oz) Taco Seasoning
● 6 Flour Tortillas
● 1 can (16oz) Refried Beans
● 4 cups Shredded Mexican Cheese
● 1 can (10.75oz) Condensed Cream of Mushroom Soup
● 6 oz Sour Cream
Cheesy Burrito Casserole Mise en Place:
● Measuring Cup
● Large Pan
● 13×9 Baking Pan
● Soatula or Spoon
Cheesy Burrito Casserole Directions:
● Preheat oven to 350°.
● Brown ground beef and diced onions over medium heat in a large pan.
● Add taco seasoning and stir in refried beans.
● Mix together mushroom soup and sour cream in a bowl.
● Spread half the sour cream mixture on the bottom of a 13″ x 9″ casserole dish.
● Tear 3 flour tortillas into medium size pieces, and place them over the sour cream mixture.
● Spread half the beef mixture over the tortillas.
● Layer 2 cups of shredded Mexican cheese over the beef mixture.
● Repeat the layers.
● Bake uncovered in a preheated 350° oven for 25 minutes.
● Remove casserole from the oven and allow to set 5-7 minutes before serving.
● Optional: top with salsa or hot sauce.
● To print the Cheesy Burrito Casserole recipe click here.
● Disclosure the links in this post may be affiliate links.
● For more Recipes on Ann’s Entitled Life, click here.
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MichelleK says
So – I am wondering if you have ever made this ahead, then froze it?
Ann says
No, but we have frozen the leftovers, Michelle. That works.
Ann
Melissa says
Did you ever try to freeze it before cooking? How did it turn out if so?
Ann says
no Melissa, I never froze it prior to cooking.
Ann
Linda Hardbarger says
Does anyone know why the cream of mushrooms soup? Can you make it without it or is there a substitute? Love the sound of this recipe until I got to the soup 🙁
Ann says
Linda, you need a cream based soup or it will be dry as cardboard. Cream of onion possibly? (You’d have to really like onions though).
Ann
Karen Richardson says
How about
Cheddar cheese soup?
Ann says
I bet that would be good, Karen!
Ann
thomas rogers says
I replaced the cream of mushroom with cream of chicken, and used pinto beans, and made the top layer the sour cream/soup mixture!!! Turned out way better!!
RedQueen says
just use mild red enchilada sauce instead of soup .tastes more authentic too ! If you can’t find enchilada sauce stir a packet of taco seasoning into tomato sauce as a reasonable substitute.
Debi says
Do you still use sour cream with the enchilada sauce?
natalie : Life as i know it says
i wish i knew how to cook!
Jay @CraftySpices says
I have done a similar version without the mushroom soup, but I will now be giving a try to your version. Thanks, maybe this will be dinner today (have to check if I have all the ingredients).
Have a nice day!!
Darling Dame says
Oh yum!! And it looks so easy too. Pinned, definitely going to have to make! Hope you have a fabulous week!
Kristi says
Look at all that cheesy goodness! This looks delicious!!
Tamona Valentine says
Ann, thank you for picking out my dinner for tomorrow. I was so tired of trying to think of something but honey you had me at CHEESE lmbo!
MichelleK says
Hey Ann – are you using a 9X13 pan here? and what is “medium size pieces” to tear the tortillas into?? LOL – You know i am a novice!!!
Ann says
Yes ma’am, 13×9 pan. I wrote medium size tears, but maybe I should have written: “tear them so they fit in the pan, don’t overlap each other too much, and so you won’t have to struggle getting through the tortilla when you cut the finished product.”
Ann
MichelleK says
WELL NOW… that – I can understand!! Excellent!! Making for dinner!!
Ann says
Lemme know how you liked it! I know your kids will enjoy…
Ann
Stephanie says
Looking forward to trying this with corn tortillas for my gluten free son. Burritos don’t really taste good made with them, but I think they might work fine in this!
Paula says
I’ve made similar casseroles before but the tortillas always end up being soggy and gross. Anyway to prevent this?
Ann says
Well, these don’t end up soggy and gross. Tearing helps. Now if you had a hard chip, that could end up soggy.
Ann
Amanda says
I made this for dinner two nights ago and the tortillas actually did turn out very soggy (I made it exactly as the recipe stated) but it’s still delicious, I just have a hard time with the texture of the tortillas. I wish there was a way to prevent it. I think if the mushroom soup/sour cream mixture wasn’t on the bottom of the tortillas it would work much better! I’ll try it that way next time
xxjenadanxx says
I made this tonight. The flavors were okay but the we are texture people and unfortunately they were all wrong. We adults ‘(x3) couldn’t eat it. That being said, the kiddo really liked it.
Ann says
Sorry you didn’t enjoy this, Jenn. Hubby and I are with your kiddo on this one though. 😉
Ann
Linda Hardbarger says
Thanks very much Ann! What if I did the cream of onion soup and left out the 1/2 onion diced? Would that be ok?
Ann says
Linda, I didn’t make it that way, but I think it would be a good idea…otherwise the onion might be overwhelming.
Ann
MichelleK says
I had this recipe bookmarked and forgot about…. It is currently in the oven and I swear my family is all hovering over the oven just waiting for it…. smells so good!! I also made an extra and popped in the freezer to see if it can successfully be deemed a “freezer meal”… stay tuned!! 🙂
MichelleK says
OMG… this is amazing!!!!! Like “WHY did I wait so long to make it” delicious!! 5/5 thumbs up from the Kelsey’s… and it makes a huge pan… like a lasagna…. its so cheesy and creamy and YUMMMMMMM
Ann says
YAY! Glad you liked it, Michelle!
Ann
MlBaney says
How was the freezer version??
Jan B. says
I just made this for lunch for my husband, 14-yr-old stepson, and me. We all loved it! My hubby is still walking around the house, randomly exclaiming “Wow! That was killer!” haha. I know someone was concerned about the cream of mushroom soup. I just wanted to add that I really despise mushrooms myself. But I feel like once the sour cream and the cheese and the taco seasonings “meld” in the oven, the flavor of the cream of mushroom all but disappears, and just serves to make the whole thing feel way more creamy and cheesey. It was a real hit here. OH–I also added taco rice as an additional layer! Will be doing this on “Mexican night” from now on, instead of laying out an entire buffet of taco components. Thanks!
Ann says
I am so glad it was a hit, Jan!
Ann
Raya says
How does this meal cost only $5? The beef alone is $6. Are you considering leftovers for the next night when you say that?
swathi says
Delicious I like burritos, this casserole looks perfect meal.
Richard Kavanagh says
Made this to a tee and it turned out to be amazing
Lori says
I’m wondering if I substituted chicken for the beef would I need to change anything else
Nicole says
Ok. I am trying this recipe with modification of some things I really like. I added fresh jalapeno and used bush’s mashed black beans instead of refried beans. Also included bell pepper into the veggie mix.
To make it a tad healthier, I used ground turkey instead of beef and plain greek yogurt instead of sour cream.
It’s in the oven now. I hope it tastes good. 🙂
Thanks for the recipe idea!!!
Nanette says
Absolutely FANTASTIC! Don’t hesitate to make this – exactly as written (unless you like additional jalapenos!).
Anita says
This recipe looks so delicious! Hi, I’m Anita visiting from Think and Make Thursday.
Bryn says
I’m making this tonight! My oven is out of commission and was wondering if anyone has tried this in the crock pot?
Ann says
I have not, Bryn. If you do it, and it comes out well, could you please come back with the changes, temp and time? That would be great if it worked!
Ann
L. says
Wow Ann…..Just read all of the comments and I hope you will continue with good ideas and not be put off by Somme of these folks. I certainly appreciate the compliments people paid you. I realize we all don’t like the same thing but good gracious folks, use your noggins to figure some it out your selves or if you don’t/didn’t like it choose your words. Thanks for your contribution Ann. I look forward to trying it soon.
Ann says
I love to see how people change up a recipe to better suit their taste. If you think these comments were off-putting (I honestly don’t), you should see what doesn’t get approve (as downright nasty)!
I hope you and your family enjoy this. Kids truly love it (adults seem to be hit or miss).
Ann
Carol says
I have a question do I put the cream of mushroom mix layer it again?? I put it on the bottom
Jaime says
I made this a few years ago per your recipe and everyone loved it! Im making again tonight!
Ann says
I am so glad you enjoyed it, Jaime.
Ann
Amanda says
I made this tonight and ended up doubling the sour cream and cream of mushroom soup mixture to have enough to do two layers. I love this recipe. One of my favorites.
Courtney says
I made this for our small group last night and everyone loved it. I shared the recipe with every lady there. I was a little apprehensive about the mushroom soup but it meshed well with the other flavors. It didn’t stand out at all. I doubled everything and it came out perfectly. It was all gone! This will be a staple for us. Highly recommend. Thanks for sharing.
Patricia Figueroa says
Absolutely creamy, savory, cheesy & delicious! New fave for me & my husband. Thanks for the recipe!
Lori says
I have made this recipe several times exactly as it is written and it is delicious and my family loves it