You Ever Just Want Dinner to Magically Appear?
Look, I don’t know about you, but sometimes even thinking about rolling up individual burritos is enough to make me want to order takeout (again). But then I remember Burrito Casserole: it’s kind of like cheating at dinner but, honestly, who’s keeping score? First time I made this, it was actually by accident—I was short on tortillas and patience, so I threw everything in a dish, crossed my fingers, and hoped for the best. Spoiler alert: everyone loved it. So, now it’s a pretty regular ‘oops-turned-awesome’ meal at our place, right up there with breakfast-for-dinner nights, only messier.
Why I Keep Coming Back to This (and My Family Actually Asks For It, Which is Wild)
I make this when I’m pressed for time—or, let’s be honest, motivation. My family goes a little bonkers for all things cheesy and saucy, so Burrito Casserole is an easy win, especially when taco night feels played out. I love that it feeds a crowd (and feeds the bottomless pits that are my kids). Also, it’s forgiving; you can mess it up a bit, and it’s still good, if not better. Sometimes my cheese-to-meat ratio gets out of whack, but hey, nobody’s ever complained. I once tried making it with fancy imported cheese but honestly, shredded cheddar is what they all want. Go figure.
What You’ll Need (or Whatever’s Close Enough)
- 1 pound (450g) ground beef (sometimes I swap for turkey—no one really notices, promise)
- 1 small onion, chopped (red onion if that’s what’s in the crisper, sure why not?)
- 1 packet taco seasoning (my grandmother insists on making her own, but you do you)
- 1 can (15oz) refried beans (honestly, black beans work too if you want it a little chunkier)
- 1 can (10oz) enchilada sauce (green or red, your call—I keep both and pick whichever is closer)
- 6-8 flour tortillas (I’ve accidentally mixed corn and flour before and nobody revolted; just avoid the stale ones, they taste wierd)
- 2 cups shredded cheddar cheese (or Monterey Jack if you need to finish up a bag; mozzarella is not recommended, but you do you)
- Optional: chopped green chilies, black olives, or a handful of corn (sometimes I toss in leftover rice because, well, carbs)
Putting it All Together (No Need for Precision, Promise)
- Fire up your oven to 350°F (about 180°C). If you forget, just do it when you remember. Happens to me all the time.
- Brown the beef and onion together in a big skillet until it’s all crumbly and the onion’s not raw anymore. Drain the grease (or not, if you’re feeling wild).
- Stir in taco seasoning along with a splash of water (it looks kind of gloopy here but trust me). Add refried beans, and mix everything up so it’s kind of like a burrito filling. This is where I usually sneak a spoonful just to check seasoning—I can’t help myself.
- Grab a 9×13-inch baking dish. Pour in maybe a third of your enchilada sauce, just enough to coat the bottom (makes it less likely to stick!).
- Lay down tortillas—tearing them to fit works great; no need to be all perfectionist about it. Top with half the meat-bean mixture. Sprinkle a heap of cheese.
- Repeat: another layer of tortillas, rest of the meat-bean goop, more cheese, extra sauce—really pile it on at the end if you’ve got leftovers.
- Cover with foil (I always forget til the last second, then burn my hand; you’d think I’d learn).
- Bake for about 20 minutes, then yank off the foil and bake 10 more, until the cheese is all bubbly and starting to brown at the edges. Don’t worry if it looks a bit messy—that’s basically Casserole law.
- Let it sit a few minutes before slicing or scooping (I’m perpetually impatient so mine tends to slide everywhere, but whatever—it’s delicious.)
Oh, Here’s What I’ve Discovered (a.k.a. Notes)
- If you put the cheese under the top layer of tortillas, it kind of steams and gets gooey—pretty good, but not the classic melty top.
- Once, I used frozen onions straight into the pan and it actually worked. Didn’t even need to chop.
- I tried to microwave the whole thing once. Let’s just say, don’t. Oven wins here.
- Sometimes, I think it tastes even better on day two—but it basically never makes it to day two unless I hide it for myself.
How I’ve Swapped Things Around (and That One Flop)
- Used cooked shredded chicken instead of beef—faster, and nobody seemed to mind.
- Made it vegetarian with black beans, corn, and peppers. Turned out great, but don’t try to skip cheese; I did that once and it was just… sad.
- Added salsa instead of enchilada sauce—wasn’t my finest moment. Came out sort of soupy, probably needed less of it or a thicker salsa.
- Pepper jack cheese for spice—family split on that, but I liked it.
Do You Need Fancy Equipment? Nah
Just a skillet, a baking dish (9×13 is what I use, but I once did it in a roasting pan and it just came out shorter and chunkier—still awesome). If you don’t have foil, an upturned baking sheet works in a pinch to cover the top, just…watch for spillage.
Keeping Leftovers (If You Miraculously Have Any)
Let it cool completely, pop it in a lidded container, and refrigerate. It’ll last 2-3 days easy. You can freeze portions, too, but the tortillas can get a bit on the mushy side—still edible, but not exactly art. But honestly, in my house it never lasts more than a day!
How To Serve (Take It From Me)
I like mine with a blob of sour cream and green onions on top. My cousin puts hot sauce on everything, so that’s apparently a thing now at our table. Some folks scoop it into a bowl, others shove it into more tortillas (burrito inception, I guess?). Once, my daughter crumbled corn chips over hers, and it was actually fantastic. Serve with a salad if you must, but honestly, this is all about comfort food vibes.
Stuff I Wish Someone Had Warned Me About (Pro Tips)
- Let it cool before cutting, or you’ll end up with burrito-on-a-shovel—not a slice. I once tried rushing this step and regretted it because it just slides everywhere and looks a mess. Actually, I find it works better if you wait about 10 minutes.
- If you use thin tortillas, layer two for the bottom so it doesn’t get soggy. (Learned this the hard way.)
- Don’t go overboard on the sauce or you’ll just end up with what I call ‘enchilada soup.’ Unless that’s your thing?
Questions I’ve Really Gotten (a Few At Least)
Should I grease the baking dish?
Yeah, good idea. I do if I remember, but it’s usually fine thanks to the sauce.
Can I make this ahead?
Absolutely! Actually, I think it tastes better the next day. Just reheat in the oven so the cheese gets melty again.
Do I have to use refried beans?
No rules here. I’ve skipped them (ran out), used black beans, or even pintos—just mash them up a bit if you want that texture.
Is this spicy?
Not really, unless you go wild with chilies. My youngest hates hot stuff, so I keep it pretty tame and let everyone add hot sauce at the table.
What if my casserole is too runny?
Happens! Just throw a handful of chips on top before serving; it’ll mop up the extra. Or eat with a spoon. No shame.
Tortillas stuck together?
Microwave the stack for 20 seconds with a damp towel. Or just peel and curse, like I always seem to do.
Can I halve it?
Totally. Just use a smaller dish—or make the whole thing, then freeze half for when you don’t wanna cook (again).
A quick digression—once, my son suggested adding ketchup. I refused. Some things, you’ve got to draw a line!
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 packet taco seasoning
- 1 can (15 oz) refried beans
- 1 can (10 oz) enchilada sauce
- 6 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- Optional: sliced black olives and chopped cilantro for garnish
Instructions
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1Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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2In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft. Drain excess fat.
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3Stir in the taco seasoning and refried beans. Mix well and cook for 2 more minutes until heated through.
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4Spread a thin layer of enchilada sauce at the bottom of the prepared baking dish. Layer three tortillas over the sauce, overlapping as needed.
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5Spread half of the beef and bean mixture over the tortillas, spoon half of the sour cream over the top, and sprinkle with 1 cup of cheese. Repeat layers with remaining tortillas, beef mixture, sour cream, and cheese.
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6Pour remaining enchilada sauce over the casserole and sprinkle with any remaining cheese. Bake uncovered for 25-30 minutes until bubbly and golden. Optionally, garnish with sliced black olives and chopped cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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