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Beef Burrito Casserole

Comforting and cheesy layers of beef and tortillas, this casserole is budget-friendly and kid-approved, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 1 cup onion, chopped Use fresh onions for crunch and sweetness.
  • 1 ounce taco seasoning (one packet or 2 tablespoons)
  • 16 ounces refried beans (about 2 cups)
  • 10.5 ounces condensed cream of chicken soup (undiluted; substitute with cream of mushroom or celery if preferred)
  • ¾ cup sour cream Brings creaminess and tang.
  • 10 large flour tortillas, cut in half Warm slightly to prevent cracking.
  • 2 cups mild cheddar cheese, shredded Melts smoothly.
  • 1 cup pepper jack cheese, shredded Adds a gentle kick.
  • ¼ cup cilantro, chopped
  • 1 whole lime Brightens the whole casserole.

Method
 

Preparation
  1. Brown the ground beef with the chopped onion in a heavy pan over medium heat until browned.
  2. Drain any excess fat, then stir in the refried beans and taco seasoning until creamy and thick.
  3. Squeeze the lime over the meat mixture and stir in the chopped cilantro; taste and adjust seasoning.
  4. Spray a 13x9-inch baking dish with nonstick spray and preheat the oven to 350°F (175°C).
  5. In a bowl, whisk the cream of chicken soup with the sour cream until smooth.
Assembly
  1. Spoon a thin layer of the sour cream mixture into the bottom of the dish.
  2. Arrange a layer of tortilla halves along the edges and across the middle (about 3 tortillas).
  3. Spread half the beef mixture evenly over the tortillas, and sprinkle with 1 cup of shredded cheese.
  4. Repeat the process: sour cream mix, tortillas, remaining beef, and both cheeses on top.
  5. Finish with a nice even layer of cheese.
Baking
  1. If making ahead, cover and refrigerate up to 2 days; otherwise bake uncovered for 20 minutes or 30 minutes if chilled.
  2. Let the casserole rest for 5–10 minutes before slicing and serving.

Notes

To store leftovers, cover and refrigerate for 3–4 days or freeze wrapped tightly for up to 2 months. Reheat in a 350°F oven until heated through.