Sometimes you crave burritos—soft tortillas wrapped around a hearty filling of beans, meat, rice, and cheese—yet you don’t want the fuss of assembling each one. Enter this Baked Burrito Casserole, a streamlined take on the beloved Tex-Mex staple. By layering the classic components in a single dish, you achieve burrito-like flavor with minimal rolling or mess. The result is a bubbly, melty, one-pan fiesta perfect for nights when you’re juggling tasks or feeding a hungry crowd.
- Baked Burrito Casserole: Why It Works
- Ingredient List
- Step-by-Step Assembly
- 1. Cook the Protein
- 2. Prepare Bean Mixture (If Desired)
- 3. Create the Sauce Layer
- 4. Layering
- 5. Bake It
- 6. Rest and Serve
- Tips and Variations
- Storage and Reheating
- Frequently Asked Questions
- Conclusion
- Simple Baked Burrito Casserole: Tasty One-Pan Fiesta for Busy Nights
Throughout this guide, we’ll explore each step from browning the meat and prepping the beans to layering tortillas and cheese. You’ll discover variations that cater to different diets—vegetarian, lower-carb, or extra spicy—and gather tips for storing leftovers (if there’s any left!). So if you love bold, southwestern flair but need to keep your cooking routine simple, read on for a recipe that merges convenience with big flavor.
Baked Burrito Casserole: Why It Works
- No-Fuss Preparation: Instead of rolling multiple burritos, you stack tortillas and fillings. That’s fewer steps and less chance of spillage.
- Flexible Ingredients: Pick your protein—ground beef, turkey, shredded chicken, or even black beans for a meatless approach. Adjust the spice level to taste.
- Feeds a Crowd: Great for potlucks, game days, or family dinners, as you can double or triple the recipe easily.
- Comfort Meets Excitement: The flavors of a standard burrito—seasoned meat, beans, cheese—carry through, but the casserole form offers a new textural twist, especially when edges crisp up in the oven.
Ingredient List
Here’s a template for a 9×13-inch baking dish, yielding about 6–8 servings:
- 1 pound ground beef (or turkey, chicken, or crumbled tofu)
- 1 packet (1 ounce) taco seasoning (or homemade blend)
- 1 tablespoon oil (if meat is lean)
- 1 can (15 ounces) refried beans (or black beans, drained and mashed)
- 1 can (10 ounces) enchilada sauce (mild, medium, or hot)
- 1 cup salsa (choose your heat level)
- 6 large flour tortillas (burrito-size) or 8 smaller tortillas
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
- 1/2 cup sour cream (for layering, optional)
- Salt and pepper, to taste
- Chopped cilantro or green onions, for garnish (optional)
Tip: If you prefer a thicker casserole with distinct layers, you may use fewer tortillas, cutting them to fit, or add extra cheese and sauce for moisture.
Step-by-Step Assembly
1. Cook the Protein
- Warm a skillet over medium-high heat. Add a splash of oil if using lean meat. Crumble in the ground beef, seasoning lightly with salt and pepper.
- Once browned, drain any excess fat. Stir in taco seasoning plus a few tablespoons of water to help distribute flavors. Cook for another 2–3 minutes.
2. Prepare Bean Mixture (If Desired)
- If you’re using refried beans, warm them in a small saucepan or microwave for easy spreading. Season with a dash of chili powder or cumin for extra oomph if you like.
- If you prefer black beans, drain and rinse them. You can mash some of them to create a partial paste for spreading.
3. Create the Sauce Layer
- In a bowl, combine enchilada sauce with salsa. This mixture will moisten the casserole, preventing it from drying out. If you enjoy a creamier texture, blend in half a cup of sour cream.
4. Layering
- Grease or Spray: Lightly coat the baking dish with cooking spray or oil.
- Tortilla Base: Place 1–2 tortillas in the dish to cover the bottom. You may need to tear or overlap them.
- Meat and Beans: Spread a layer of refried beans (or black beans) followed by a portion of the cooked ground beef.
- Sauce: Drizzle or spoon over some of the enchilada sauce and salsa mixture.
- Cheese: Sprinkle a handful of shredded cheese.
- Repeat: Continue layering tortillas, beans, meat, sauce, and cheese until you run out of ingredients or reach near the top of the dish.
- Finish: The topmost layer should be tortillas covered with sauce and cheese, ensuring a crisped, gooey finish after baking.
5. Bake It
- Preheat your oven to 375°F (190°C).
- Cover the dish loosely with foil to trap moisture for the first 15 minutes. Then remove foil for an additional 10–15 minutes, or until the cheese is melted and edges are bubbly.
- Total bake time ranges from 25–30 minutes. Check if the center is heated through by inserting a knife—if it comes out warm and the cheese is thoroughly melted, you’re good to go.
6. Rest and Serve
- Let the casserole rest for about 5 minutes so layers can settle. Slice into squares or rectangles, garnish with chopped cilantro or green onions, and add extra sour cream or guacamole on the side.
Tips and Variations
- Meat Options
- Shredded Chicken: Simmer chicken breasts with taco seasoning, shred, then layer.
- Carnitas or Pulled Pork: A smoky-sweet flavor that pairs amazingly with enchilada sauce.
- Meatless: Use sautéed peppers, onions, mushrooms, zucchini, or extra beans to keep it vegetarian.
- Cheese Choices
Mexican blend is typical, but pepper Jack can add heat, and a bit of cheddar can bring tanginess. Be generous for that signature gooey top. - Spice Control
If you or your guests shy away from heat, opt for mild enchilada sauce and mild salsa. For the daredevils, add diced jalapeños, spicy taco seasoning, or a drizzle of hot sauce in each layer. - Make-Ahead Convenience
- Assemble Ahead: Layer everything in the dish, cover, and store in the fridge for up to 24 hours. When you’re ready to bake, add about 5 extra minutes to the initial covered bake time if it’s chilled.
- Freeze: You can freeze the entire unbaked casserole for up to a month. Thaw overnight in the fridge before baking.
- Serving Suggestions
- Toppings: Fresh pico de gallo, diced avocado, pickled jalapeños, or a drizzle of chipotle sauce.
- Sides: A simple green salad, Spanish rice, or roasted vegetables complement the hearty main dish.
Storage and Reheating
Refrigerate: Cool leftovers to room temperature. Store in an airtight container for up to 3 days. The tortillas may soften over time, but the flavor remains satisfying.
Reheat:
- Oven: Place a serving in a small baking dish, cover with foil, and heat at 350°F (175°C) for about 15 minutes.
- Microwave: For a quicker reheat, microwave individual portions. The texture might be softer, so add a pinch of cheese on top to freshen it.
Freeze: If you freeze individual portions, wrap them in plastic and store in a freezer-safe container. Thaw overnight in the fridge, then warm as above.
Frequently Asked Questions
Q1: Can I use corn tortillas instead of flour?
A: Definitely. Corn tortillas lend a slightly different flavor and are gluten-free, but they can break more easily. Toast or warm them first to help avoid tearing.
Q2: Will the casserole become soggy with so much sauce?
A: Some softness is typical, akin to enchiladas. If you want a firmer texture, reduce the sauce by a quarter cup or so. Alternatively, lightly pan-fry your tortillas to create a barrier that resists excess liquid.
Q3: How can I make it creamier?
A: Blend a cup of sour cream or softened cream cheese into the sauce. Another option is to layer in shredded cheddar plus a half-cup of thick Greek yogurt.
Q4: Any recommendations for a garnish bar?
A: Absolutely. Set out bowls of sliced olives, diced tomatoes, shredded lettuce, hot sauce, cilantro, guacamole, more shredded cheese—let everyone customize their slice.
Q5: Could I incorporate rice?
A: Yes. Mix cooked rice with the meat layer or sprinkle it over the beans. You may need a bit more sauce to keep everything moist.
Conclusion
Easy Baked Burrito Casserole merges the best of both worlds—authentic burrito flavors without the fiddly rolling. By stacking tortillas, richly seasoned meat, beans, and cheese, you craft a multi-layered dish that melts together in the oven, producing slices of savory Tex-Mex bliss. Each forkful reveals gooey cheese, tangy salsa, and hearty fillings, ready to satisfy a variety of tastes.
Whether you’re feeding a rowdy crowd on game night or just want a simple weeknight meal that yields delicious leftovers, this casserole has you covered. With a minimal set of ingredients and flexible adaptations, it’s accessible for cooks of all levels. Experiment with different proteins, spice blends, or cheese combos until you find your signature approach. And who knows? Once your family or friends get a taste, they might request “burrito night” in casserole form more often than the classic wrap.
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Simple Baked Burrito Casserole: Tasty One-Pan Fiesta for Busy Nights
- Total Time: 45 minutes
- Yield: 6 1x
Description
Bring the flavors of your favorite burritos together in one hearty, baked casserole! This dish layers seasoned ground beef with rice, black beans, corn, and zesty salsa, all smothered in melty cheese. Perfect for busy weeknights, it’s an easy one-pan fiesta that’s both comforting and crowd-pleasing.
Ingredients
For the Beef Mixture:
- 1 lb Ground beef (90% lean preferred)
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 packet Taco seasoning (Or homemade blend cumin, chili powder, paprika, salt)
- To taste: Salt and black pepper
For the Casserole Base:
- 2 cups Cooked rice (White or brown as preferred)
- 1 Can 15 Oz (Black beans, drained and rinsed)
- 1 cup Corn kernels (Fresh frozen, or canned)
- 1 cup Salsa (Your favorite variety; mild to hot)
- 1–2 cups Shredded cheese (Mexican blend cheddar, or Monterey Jack (divided; reserve 1/2 cup for topping))
For Garnish (Optional):
- A handful: Fresh cilantro (chopped)
- Optional: (Sour cream lime wedges, avocado For serving)
Instructions
Prepare the Beef Mixture:
- In a large skillet over medium-high heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are softened, about 5–7 minutes.
- Stir in the taco seasoning, salt, and pepper. Cook for an additional 1 minute, then remove from heat.
Assemble the Casserole:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked rice, black beans, corn, salsa, and the seasoned beef mixture. Mix until evenly combined.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it out into an even layer.
- Sprinkle 1 to 1 1/2 cups of shredded cheese evenly over the top.
Bake:
- Bake in the preheated oven for 20–25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Garnish and Serve:
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with fresh chopped cilantro.
- Optionally, serve with a dollop of sour cream, lime wedges, or avocado slices on the side.
Notes
- For a vegetarian version, substitute ground beef with a can of corn or sautéed bell peppers and zucchini, or add extra black beans.
- You can prepare the beef mixture and rice ahead of time to save even more time on busy nights.
- Adjust the spiciness by choosing your preferred salsa and seasoning level.
- This dish is great served with a side salad or warm tortillas for an extra fiesta feel.
Enjoy your Simple Baked Burrito Casserole—a one-pan, hassle-free dinner that brings a burst of Mexican-inspired flavor to your table!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Cuisine: Mexican
Nutrition
- Calories: 420
