Get my Cookbooks! Burrito Casserole
This Burrito Casserole is loaded with layers of flour tortillas, seasoned ground beef, refried beans, sour cream, rice, melted cheese, and your favorite toppings! It’s easy to make and tastes just like a loaded beef burrito, with no rolling needed!
Burrito Casserole
This Burrito Casserole is everything we love about a loaded Beef Burrito, but in casserole form! It’s easy to enjoy every delicious layer with no rolling involved! It starts with a light layer of salsa topped with flour tortillas, followed by seasoned ground beef with green chiles. It’s then topped with a creamy layer of refried beans and sour cream, followed by rice and cheese! Each layer is then repeated again before adding your favorite toppings like avocado, tomatoes, red and green onions, and more!
Better yet, it’s easy on the wallet, makes enough to feed 8 hungry people, and is a wonderful make-ahead recipe and freezer food!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Spread a light layer of salsa on the bottom of a 9x 13-inch casserole dish. Top with 8 flour tortillas halves, followed by half of the seasoned ground beef/green chiles.
Combine the refried beans and sour cream in a small bowl and spread half of it over the beef layer. Top with half of the rice, then 1 cup of the cheese.
Repeat the layers again with the remaining flour tortillas, beef, refried beans/sour cream, rice, and cheese. Cover and bake at 350° F for 20 minutes. Remove cover and bake for 15 more minutes, or until the cheese is hot and melted. Add assorted toppings and serve!
Make Ahead Method
- Assemble the casserole as outlined and let all components cool completely.
- Cover with a layer of saran wrap followed by a layer of foil. Freeze or refrigerate until ready to bake. (Up to 2-3 days in fridge & 3 months in freezer.)
- If freezing, thaw completely in the fridge prior to baking. This could take up to 48 hours for a thicker casserole dish.
- When ready to bake: Let it sit at room temp for 30-40 minutes and add 20 minutes of covered baking time. This means that you’ll bake it for about 40 minutes covered, and 15 minutes uncovered. It’s ready when the top is hot and bubbly.
Pro Tips
- Cheese: I like to shred my own cheese from a block for this dish, it melts much creamier and smoother than packaged shredded cheese. I use Pepper Jack and Cheddar. Monterey Jack is a great addition too!
- If cooking fresh rice for this (and not using leftover rice), I would cook it in chicken broth instead of water for more flavor!
- Toppings add even more delicious flavor so don’t skip those! Topping options include Black Beans, Corn, Avocado, Guacamole, Salsa, Green Onions, Red Onions, Jalapenos, Cilantro, Shredded Lettuce, Diced Tomatoes, and Bell Peppers!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 9 x 13-inch casserole dish– I have this one and it’s the perfect size for this recipe.
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese.
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Try These Next
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- White Chicken Enchiladas
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- Loaded Nachos
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- Chicken Taquitos
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- Baked Tacos
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- Taco Pasta (One Pot!)
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- Chicken Tortilla Soup
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Burrito Casserole
Ingredients
Sauce (for the Beef Layer)
- ¾ cup beef broth
- 2 teaspoons cornstarch
- 1 (4 oz.) can diced green chiles, undrained
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 1 teaspoon EACH: onion powder, garlic salt, cumin, smoked paprika, dried oregano, chili powder
Casserole
- 1 ½ lbs. ground beef
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chopped cilantro, plus more to garnish
- ½ cup salsa
- 8 (6-inch) flour tortillas
- 1 (16 oz.) can refried beans
- ½ cup sour cream
- 2 cups cooked rice, I use white long grain
- 3 cups Mexican cheese, I use pepper jack & cheddar
Toppings
- Green Onions, Cilantro, Tomatoes, Avocado
Instructions
- Preheat oven to 350° F.
- Combine the beef broth and cornstarch in small measuring cup with a spout until well-combined. (Use cold or room temperature broth so the cornstarch dissolves smoothly.) Add remaining sauce ingredients and stir to combine. Set aside and measure remaining ingredients before beginning.
- Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat and add the ground beef and onions. Cook and crumble for 7-10 minutes, or until the beef is brown and cooked through. Drain grease.
- Add the combined sauce mixture from step 2. Bring to a boil, then reduce to a simmer. Simmer for 3 minutes. Stir in the garlic and cilantro and cook for 1 more minute. Remove and set aside.
- Spread the salsa on the bottom of a 9 x 13-inch casserole dish.
- Cut each tortilla in half. Arrange 6 slices so that the flat edges line up along the sides of the casserole dish, touching the walls. Place 2 in the middle. (See process shots in blog post for a visual.)
- Spread half of the beef filling in an even layer over the tortillas.
- Combine the refried beans and sour cream in a small bowl. Add half of it in dollops over the top, then use a silicone spatula to gently spread it over the beef.
- Add half of the rice and 1 cup of the cheese.
- Repeat with the remaining tortillas, the rest of the beef mixture, refried bean mixture, rice, and remaining cheese.
- Cover and bake for 20 minutes. Remove cover and bake for 15 more minutes, or until hot and bubbly.
- Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream and tortilla chips to scoop up excess filling!
Notes
- Cheese: I like to shred my own cheese from a block for this dish, it melts much creamier and smoother than packaged shredded cheese. I use Pepper Jack and Cheddar. Monterey Jack is a great addition too!
- If cooking fresh rice for this (and not using leftover rice), I would cook it in chicken broth instead of water for more flavor!
- Toppings add even more delicious flavor so don't skip those! Topping options include Black Beans, Corn, Avocado, Guacamole, Salsa, Green Onions, Red Onions, Jalapenos, Cilantro, Shredded Lettuce, Diced Tomatoes, and Bell Peppers!
Make Ahead Method
- Assemble the casserole as outlined and let all components cool completely.
- Cover with a layer of saran wrap followed by a layer of foil. Freeze or refrigerate until ready to bake. (Up to 2-3 days in fridge & 3 months in freezer.)
- If freezing, thaw completely in the fridge prior to baking. This could take up to 48 hours for a thicker casserole dish.
- When ready to bake: Let it sit at room temp for 30-40 minutes and add 20 minutes of covered baking time. This means that you'll bake it for about 40 minutes covered, and 15 minutes uncovered. It's ready when the top is hot and bubbly.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
