If you love Tex-Mex flavor but want an easier, cozier, weeknight-friendly option, this Baked Burrito Casserole will absolutely win your heart. Imagine all the cheesy, savory yumminess of a loaded burrito, but in simple, scoopable casserole form—no rolling required and all the delicious layers you crave. It’s a true crowd-pleaser that’s as fun to assemble as it is to devour, and I guarantee your whole family will be requesting seconds of this Baked Burrito Casserole!
Ingredients You’ll Need
One of the best things about this recipe is how the humble, easy-to-find ingredients come together into something genuinely spectacular. Each element adds to the flavor, texture, or glorious cheesiness of this Baked Burrito Casserole, so don’t skip a thing!
- Ground beef: The foundation for classic, satisfying flavor—swap for ground turkey or meatless crumble if you’d like a lighter spin!
- Onion: A diced onion brings a subtle sweetness and aroma that sets the whole casserole up for success.
- Taco seasoning: This is your shortcut to major Tex-Mex flavor with zero fuss.
- Water: Just enough to help the seasoning and beef mingle and stay juicy.
- Diced green chiles: A can of these adds a mellow heat and tangy lift, so every bite is interesting.
- Cream of mushroom soup: Sounds unusual, but trust me—it gives the casserole an unbelievably creamy, rich base.
- Sour cream: This ingredient brings a cool, tangy balance that binds everything together.
- Flour tortillas: Acting as chewy layers, these meld into the cheese and beef for that ultimate burrito vibe.
- Shredded cheddar cheese: Choose sharp cheddar for lots of flavor and gooey melt.
- Shredded Monterey Jack cheese: Its buttery smoothness and excellent melt are a perfect match for cheddar.
- Optional toppings: Chopped tomatoes, green onions, jalapeños, and more sour cream let everyone customize their own plate.
How to Make Baked Burrito Casserole
Step 1: Prepare the Oven and Baking Dish
Crank your oven up to 350°F (175°C) and give a 9×13-inch baking dish a good, thorough grease. A nonstick spray or a quick swipe of oil does the trick—this way, all those cheesy layers will slide right out after baking, and cleanup is a breeze.
Step 2: Cook the Beef and Onion
Grab your largest skillet, set it over medium heat, and combine the ground beef and diced onion. Cook until the beef is beautifully browned and the onion is soft—stir occasionally and break up the beef so you get little, flavorful bits in every bite. Once cooked, drain off any excess fat for a lighter, neater dish.
Step 3: Season and Simmer
Sprinkle in the taco seasoning, then pour in the water and add the diced green chiles. Stir well to combine, then let everything gently simmer for 2 to 3 minutes. The mixture should thicken slightly and smell absolutely irresistible.
Step 4: Make the Creamy Filling
In a separate small bowl, stir together the cream of mushroom soup and sour cream. It may sound quirky, but this duo creates a truly luscious, rich layer that separates this Baked Burrito Casserole from anything you’ve tasted before!
Step 5: Build the Layers
Start by spreading a thin layer of the sour cream mixture on the bottom of your baking dish. Lay down 2 tortillas (tearing as needed so they fit snugly), add about a third of the beef mixture, and a third of the remaining sour cream mixture. Sprinkle over a third of both cheeses. Repeat the layers two more times, finishing with a glorious top layer of cheese. These layers are what make each scoop satisfyingly hearty and fun.
Step 6: Bake to Perfection
Cover the dish with foil—this keeps everything moist and melty—then bake for 25 minutes. Afterward, remove the foil so the top can get beautifully bubbly and golden. Let it bake for an additional 10 minutes, then take it out and let it cool slightly before serving. The hardest part is smelling all that goodness and having to wait just a few minutes before you dig in!
How to Serve Baked Burrito Casserole
Garnishes
This is where your personal touch comes in! Top each piece with a generous dollop of sour cream, a sprinkle of chopped tomatoes and green onions, and—if you’re up for a kick—sliced jalapeños. Avocado slices or a spritz of lime juice also make this Baked Burrito Casserole sing.
Side Dishes
Baked Burrito Casserole is satisfying on its own, but it plays so well with simple sides. Think warmed black beans, a bright corn salad, or classic Mexican rice. Even a crisp, simple green salad with lime vinaigrette rounds out the meal perfectly.
Creative Ways to Present
For family-style fun, serve directly from the baking dish with plenty of toppings in little bowls nearby, taco bar-style. Or for a playful party twist, scoop the casserole into crispy tortilla bowls or serve alongside tortilla chips for dipping—your guests will be delighted!
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!), let the casserole cool to room temperature. Then, cover the dish tightly or transfer slices to an airtight container. It will keep in the fridge for up to 4 days, and the flavors mellow beautifully over time.
Freezing
This Baked Burrito Casserole is a weeknight hero, but it’s also perfect for making ahead. Assemble fully, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge for the best texture before baking or reheating.
Reheating
To reheat, bake covered at 325°F until heated through (about 20–30 minutes) or microwave individual slices for a couple of minutes until piping hot. Cheese lovers can even sprinkle a bit of extra cheese on top for a refreshingly gooey finish.
FAQs
Can I make Baked Burrito Casserole vegetarian?
Absolutely! Simply swap out the ground beef for your favorite meatless crumble or even seasoned black beans. The other ingredients and layers work just as beautifully, delivering that same rich, cheesy result.
Do I have to use cream of mushroom soup?
If you’re not a fan, you can try cream of chicken or even a homemade white sauce. The key is to have something creamy to bind the layers and create that signature saucy bite.
Can I assemble Baked Burrito Casserole ahead of time?
Yes! You can assemble the entire casserole a day ahead, cover, and store it in the fridge. Just add a few extra minutes to the bake time if you’re baking it straight from the fridge so everything heats up perfectly.
What cheeses work best in this casserole?
Sharp cheddar and Monterey Jack are classic for flavor and melt, but feel free to play—Pepper Jack adds a gentle heat, or use a Mexican blend if you want a more complex profile. Just make sure the cheese you choose melts well and complements the Tex-Mex flavors.
Can I use corn tortillas instead of flour?
You can! The casserole will have a slightly different texture and a touch of earthy flavor from the corn, but it’s lovely in its own way. Just layer them as you would the flour tortillas and enjoy a gluten-free alternative.
Final Thoughts
Whether you’re feeding a hungry family, meal prepping for the week, or simply craving comfort food with a Tex-Mex twist, this Baked Burrito Casserole is always a hit. It’s easy, incredibly satisfying, and packs all your favorite flavors in one bubbly pan—so grab your baking dish and give it a try. I can’t wait for you to discover just how delicious (and fuss-free) dinnertime can be!
Print
Baked Burrito Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
This Baked Burrito Casserole is a hearty and comforting Tex-Mex dish that layers seasoned ground beef, creamy sauces, and gooey cheeses between flour tortillas. Perfect for a cozy weeknight dinner or a casual gathering with friends.
Ingredients
For the Beef Mixture:
- 1 pound ground beef
- 1 small onion, diced
- 1 packet (1 oz) taco seasoning
- 1/4 cup water
- 1 can (4 oz) diced green chiles
For the Casserole Layers:
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 6 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional toppings: chopped tomatoes, green onions, jalapeños, sour cream
Instructions
- Preheat the oven: to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the beef: In a large skillet, cook the ground beef and diced onion until browned. Drain excess fat. Stir in taco seasoning, water, and green chiles. Simmer until thickened.
- Prepare the sauce: Mix cream of mushroom soup and sour cream in a bowl.
- Layer the casserole: Spread a thin layer of the sour cream mixture in the baking dish. Layer tortillas, beef mixture, sour cream mixture, and cheeses. Repeat layers. Cover with foil and bake for 25 minutes.
- Finish baking: Remove foil and bake for 10 more minutes until bubbly. Let cool slightly, add toppings, and serve.
Notes
- Swap ground beef for turkey or meatless crumble for a lighter option.
- This casserole freezes well and reheats beautifully.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 90 mg
