Easy Creamy Burrito Casserole Recipe
This easy ground beef casserole recipe is a family favorite that combines all the delicious flavors of traditional burritos in a creamy, cheesy, and comforting dish.
Why You’ll Love This Creamy Burrito Casserole Recipe
- Perfect for busy weeknights – Quick and easy to put together with simple ingredients.
- Versatile – Use lean ground beef, ground turkey, or even chicken breasts.
- Crowd-Pleaser – A family favorite that everyone will love.
- Freezer-Friendly – Wrap in plastic wrap and freeze for a quick and easy frozen burrito casserole recipe
- Versatile – Customize with white rice, black olives, jalapeños, or any of your favorite burrito fillings for added flavor and texture.
Ingredients You’ll Need and Variations
Here’s everything you’ll need to make this creamy burrito casserole recipe:
- Ground Beef: Swap with ground turkey, chicken, or venison if preferred.
- Taco Seasoning: While store-bought is convenient, I recommend using my homemade recipe.
- Large Flour Tortillas: the recipe uses 8-10 medium tortillas, but I often add more for a heartier, thicker layer.
- Refried Beans: You can also use black beans, pinto beans, or a combination of both for added texture.
- Shredded Cheese: Monterey Jack, Colby Jack, Pepper Jack, or a Taco Cheese blend all work great.
- Cream of Mushroom Soup: You can easily make your own or use organic cream of mushroom. Easily swap for cream of chicken soup.
- Sour Cream: For a healthier twist, Greek yogurt makes a perfect substitute.
- Green Chilies: These add a zesty flavor boost.
- Beef Broth: I use ¼ cup or more to make the meat and bean mixture nice and creamy.
Special Tools (affiliate links): Cast Iron Skillet | Large Casserole Dish
How to Make Creamy Burrito Casserole
Here is how to make this creamy burrito casserole for a quick, cheesy, and satisfying dinner—perfect for busy weeknights when you need a hearty meal the whole family will love:
- Preheat and Prepare: Preheat oven to 375°F.
- Cook the Meat and Beans: In a large skillet, brown beef over medium heat until browned. Stir in taco seasoning and mix well. Add refried beans and mix until well combined. If the mixture is dry, stir in 1/4 cup beef broth.
- Prepare the Creamy Mixture: In a bowl, combine cream of mushroom soup, sour cream, and green chilies.
- Cut the Tortillas: Cut the tortillas into strips or tear them into small chunks.
- Assemble the Casserole: Spread half of the sour cream mixture on the bottom of a casserole dish—layer flour tortillas, followed by half of the meat bean mixture and a layer of cheese. Repeat the layers again and then sprinkle cheese on top.
- Bake: Cover with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for 5-10 minutes until the cheese is bubbly.
- Serve and Enjoy: Let the casserole cool for a few minutes before slicing. Serve with salsa, guacamole, or a side salad.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container.
- Reheat in the oven at 350°F for 20-30 minutes or in the microwave.
Creamy Burrito Casserole Recipe
This Easy Creamy Burrito Casserole is a cheesy, comforting dish packed with seasoned ground beef, refried beans, and layers of soft tortillas. Perfect for busy weeknights, it’s quick to make and family-friendly.
Equipment
- 1 Large Skillet
- 1 9x 13 Casserole Baking Dish
Ingredients
- 1 ½ lb ground beef
- ½ tablespoon chili powder
- 1 ¼ teaspoon ground cumin
- ½ teaspoon garlic powder or minced
- ½ teaspoon onion powder or minced
- ½ teaspoon smoked paprika
- ¼ teaspoon mexican oregano
- ¼ teaspoon red pepper flakes optional for heat
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8-10 medium flour tortillas
- 1 can refried beans
- 2 – 3 cups shredded cheese
- 1 can cream of mushroom soup
- 4 ounces sour cream
- 7 ounces green chilies
Instructions
- Preheat oven to 375°F.
- In a large skillet, brown beef over medium heat until browned. Stir in taco seasoning and mix well. Add refried beans and mix until well combined. If the mixture is dry, stir in 1/4 cup beef broth.
- In a bowl, combine cream of mushroom soup, sour cream, and green chilies.
- Spread half of the sour cream mixture on the bottom of a casserole dish—layer flour tortillas, followed by half of the meat bean mixture and a layer of cheese. Repeat the layers again and then sprinkle cheese on top.
- Cover with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for 5-10 minutes until the cheese is bubbly.
- Let the casserole cool for a few minutes before slicing. Serve with salsa, guacamole, or a side salad.
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
Made this tonight for dinner! Both kids loved it. I would say I definitely didn’t need/use as many tortilla shells as listed, and I even used medium size, not large. I used a can of Rotel with green chiles in place of just the green chiles because we love tomatoes/Rotel. Wasn’t sure how many layers were to be created so it was a bit hard to gauge how much to use of each time a layer was made. A great, easy, flavorful recipe! Thank you for sharing!
Thank you for this wonderful review! I did go back and add in to use 1/2 of the mixture for the layers. Sorry I forgot to add that before you made this recipe.