Description
easy burrito casserole recipe, make ahead Mexican casserole, ground beef tortilla bake, family dinner casserole.
Ingredients
The Beef & Bean Filling:
- 1 pound (450g) Ground Beef (85/15 lean recommended for best flavor/texture balance)
- 1 small Onion, chopped (about ½ cup / 80g)
- 1 package (1 oz / 28g) Taco Seasoning (store-bought or homemade)
- 1 can (16 oz / 450g) Refried Beans (traditional or fat-free)
The Creamy Sauce:
- 1 can (10.5 oz / 300g) Cream of Mushroom Soup, undiluted
- 1/2 cup (120g) Sour Cream (full-fat recommended for best texture)
The Layers & Topping:
- 1 package (8-10 count) large Flour Tortillas (8-10 inch size)
- 2 ½ cups (250g) Shredded Mexican Blend Cheese (cheddar, Monterey Jack, asadero blend)
Optional Garnishes (for serving):
- Fresh cilantro, chopped
- Diced tomatoes or pico de gallo
- Sliced avocado or guacamole
- Extra sour cream or hot sauce
Instructions
1. Prep & Preheat
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or a thin layer of oil. Pro-Tip: For easier cleanup, line the dish with parchment paper, leaving an overhang on the long sides to use as “handles” for lifting out servings.2. Brown the Beef & Bloom the Spices
In a large skillet over medium-high heat, cook the ground beef and chopped onion, breaking up the beef with a wooden spoon, for 5-7 minutes until the beef is fully browned and the onion is tender. Critical Step: Drain all excess fat from the skillet. Return the beef mixture to the heat, stir in the taco seasoning, and let it simmer for 60 seconds, stirring constantly. This “blooms” the spices for maximum flavor.3. Mix in the Refried Beans
Add the can of refried beans to the skillet with the seasoned beef. Stir well until the mixture is smooth and evenly combined. If it feels too thick, add 1-2 tablespoons of water to make it easily spreadable. Remove from heat and set aside.4. Prepare the Creamy Sauce
In a medium bowl, whisk together the undiluted cream of mushroom soup and sour cream until completely smooth. This is your “glue” that binds the layers.5. Layer Like a Pro (The Key to Clean Slices)
Work in this exact order for the best structure:- Base Layer: Spread a thin layer (about ¼ cup) of the creamy sauce on the bottom of your prepared baking dish. (This prevents sticking!)
- Tortilla Layer: Place a layer of flour tortillas over the sauce, tearing them as needed to fit and slightly overlapping the edges to avoid gaps.
- Beef Layer: Spread half of the beef-bean mixture evenly over the tortillas.
- Sauce Layer: Spoon half of the remaining creamy sauce over the beef.
- Cheese Layer: Sprinkle 1 cup of the shredded Mexican cheese over the sauce.
- Repeat: Add another layer of tortillas, the remaining beef mixture, the remaining sauce, and finish with the remaining 1 ½ cups of cheese on top.
6. Bake Covered, Then Uncovered (For Perfect Texture)
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. This traps steam to heat the casserole through and keep the tortillas tender. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted, bubbly, and starting to turn golden at the edges.7. Rest Before Serving (Non-Negotiable!)
Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before slicing. This allows the layers to set, ensuring you get clean, beautiful squares instead of a sloppy scoop. Garnish with fresh cilantro, diced tomatoes, or avocado if desired.
Notes
- For spicier version, use hot enchilada sauce and add jalapeños
- Can substitute ground turkey or shredded chicken
- Assemble up to 1 day ahead – add 10 minutes baking time
- Freezes well before baking – thaw overnight in refrigerator
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 60mg