Hearty Burrito Casserole

This filling baked burrito dish turns regular burrito fixings into a warm, family-favorite meal that's great for hectic evenings. Layers of tasty meat, smooth beans, and gooey cheese come together in this Mexican-style dinner that's way simpler to dish up than wrapping separate burritos.

I came up with this idea when I had to feed a bunch of relatives and didn't have time to roll individual burritos. The casserole approach was such a success that now someone asks me to bring it to pretty much every family get-together.

Ingredients

• Ground beef: Gives a substantial foundation with plenty of protein and flavor
• Small onion: Offers fragrant taste and natural sweetness as it softens
• Taco seasoning packet: Delivers Mexican taste without needing lots of different spices
• Refried beans: Add smoothness and help everything stick together nicely
• Cream of mushroom soup: Makes a silky sauce that keeps the dish juicy
• Sour cream: Brings a zesty kick that cuts through the heavier elements
• Large flour tortillas: Work better than corn ones for making clear-cut layers
• Mexican blend cheese: Mixes several cheeses for ideal melting and taste

Step-by-Step Instructions

Make the meat mix:

Cook the ground beef with diced onion in a big pan over medium heat for roughly 8 minutes, breaking the meat into tiny bits while it cooks. After it's fully brown with no pink spots left, get rid of extra fat by draining or spooning it out. Put it back on the heat and mix in the whole taco seasoning packet plus the refried beans. Stir well until everything's combined and hot, about 3 more minutes.

Whip up the cream blend:

Take a separate bowl and mix the undiluted mushroom soup with the sour cream. Stir until it's totally smooth with no streaks. This creamy stuff adds moisture and ties all the flavors together while baking.

Build your dish:

Put half of your soup and sour cream mix across the bottom of a 9x13 inch baking dish. This stops things from sticking and adds flavor. Lay tortillas on top, overlapping them and tearing pieces to cover the cream layer completely. Scoop half your seasoned beef and bean mixture on the tortillas and spread it out. Sprinkle about 1 cup of the shredded cheese over this meat layer.

Finish layering and cook:

Do the same layers again with the rest of your tortillas and meat mix, then top with all the remaining cheese. Pop it in your 350°F oven without covering and bake for 20 minutes until the cheese has melted completely, bubbles around the edges, and gets slightly golden on top.

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The mushroom soup is really the hidden gem in this recipe. It might sound weird in a Mexican dish, but it makes everything amazingly creamy and stops the casserole from getting dry. My grandma actually figured this out by chance when she ran out of enchilada sauce, and we've kept doing it this way ever since.

Serving Suggestions

This burrito bake goes great with simple sides that balance its rich taste. Serve it with a fresh green salad with lime dressing for some crispness. Put out some topping choices like chopped avocado, fresh cilantro, sliced jalapeños, and extra sour cream so everyone can fix their plate how they want. For a full Mexican meal, add some Spanish rice or corn with butter and lime juice.

Make It Your Own

This basic dish works with tons of changes. Try using ground turkey or chicken instead of beef, or go meatless with more beans and some cooked bell peppers. You can throw in black beans alongside or instead of the refried beans for more texture. Want it hotter? Add a small can of diced green chilies or jalapeños to the meat. You can also swap in cream of chicken soup if that's what you've got.

Storage and Reheating

Keep any leftovers in the fridge for up to 3 days. The taste actually gets better overnight, so it might taste even nicer the next day. Warm up single servings in the microwave for 2-3 minutes till they're hot. For bigger portions, cover with foil and warm in a 325°F oven for about 20 minutes. If you want to freeze it, let it cool completely first, wrap it tight with plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before warming it up.

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Frequently Asked Questions

→ Is it possible to make this ahead of time?

Definitely! Put the casserole together up to 24 hours ahead, keep it in the fridge wrapped up tight, and bring it out 30 minutes before baking. You might want to tack on an extra 5-10 minutes when baking.

→ What can replace cream of mushroom soup?

You can swap in cream of chicken or celery soup instead. For a zesty twist, mix condensed cheddar cheese soup with some diced green chilies.

→ How do I make it spicier?

Toss in some chopped jalapeños, hot sauce, or spicy taco seasoning. You could also add diced green chilies or try pepper jack cheese instead of part of the Mexican cheese blend.

→ What toppings go well with this?

Fresh toppings are awesome! Slice up tomatoes, avocado, or olives, sprinkle on chopped cilantro, or add some shredded lettuce. Guacamole, salsa, or extra sour cream are great on the side too.

→ Can I use corn tortillas instead of flour?

For sure! Corn tortillas can work, but they taste and feel a bit different. Toast them lightly in a pan first to keep them sturdy for the casserole.

→ Is there a vegetarian option?

Of course! Switch the beef for plant-based crumbles, black beans, or another can of refried beans. Use vegetable cream soup instead of one with meat, and make sure the refried beans don’t have lard.