Even casserole nay-sayers will be happy with this Beef Burrito Casserole. It’s a dreamy dinner recipe because you will find that everyone will be satisfied with this one. What’s not to like when you have rolled up burritos smothered with melted cheese on top?
Watch the short video showing you how to make this Beef Burrito Casserole, then scroll to the bottom of this post to print out the complete recipe so you can make it at home.
I make this recipe in a 9×13-inch pyrex pan because I use that pan for absolutely everything!
I kind of had a tough time with what I should call this recipe. My head kept wanting me to call these enchiladas… but they’re made with flour tortillas instead of corn, and there is absolutely no enchilada sauce involved.
In fact, there is no sauce of any kind involved. And since they’re all nicely snuggled into a casserole dish, and because this meal provided great comfort to my family, I decided to dub this as Beef Burrito Casserole.
Whatever it is, it’s a totally family-friendly dinner idea. I was really happy to find my son asking for seconds (something he definitely doesn’t do if he is not super psyched about what I’ve made for dinner).
How to Make Beef Burrito Casserole:
This dinner is so easy to make. The meat/bean mixture is quickly cooked in a saute pan. It’s non-traditional because there is a little bit of Parmesan cheese mixed in too. That’s what makes these different! Then a generous spoonful of the meat is scooped into the center of the tortilla.
The tortilla is wrapped snuggly around the filling…
…and then it’s placed seam-side-down in a casserole dish (just like you do when you make enchiladas).
Sprinkle cheese on top… and green onions, if your family will let you get away with a few of those.
Cover and bake until the cheese is all nice and melted and yummy. That’s it.
It’s a super easy dinner recipe to make. You can let people choose what they want on top… salsa, sour cream and avocado were our choices.
A little chopped tomato would be good too. The “I like things plain” eaters can just eat them as-is and nix the toppings.
I think your family will love it and ask for it again (at least mine has!) Enjoy!
When I make this for guests that are not my everyday family, I like to use my beautiful red ceramic baker instead of the pyrex!
Here are a few more casserole recipes you might enjoy:
- Beef and Bean Enchilada Casserole
- Chicken and Green Bean Casserole
- Tex Mex Black Eyed Pea Casserole
- Taco Tater Casserole
- Cheesy Beef and Pasta Casserole
Beef Burrito Casserole
Ingredients
- 16 ounces ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- One 14-ounce can chili beans, drained
- 1 cup bottled chunky salsa
- 1/3 cup grated Parmesan cheese
- Eight 8-inch flour tortillas
- 2 cups shredded Cheddar- Jack cheese
- 3 whole green onions, chopped
- sour cream, salsa and avocado for serving (optional)
Instructions
- In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.
- Preheat the oven to 350 degrees F. Spray a 13x9-inch glass baking dish with nonstick spray.
- Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly. Serve burritos with sour cream, salsa and avocado, as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband and I both loved this casserole! I’ll make it again when the boys come by for dinner!
Hi Lori, I love your Beef burrito casserole!
I would like to try it with chicken….have you develop a recipe for chicken?
Thanks……love all your recipes, Karen
I haven’t tried it with chicken, but it would probably work!
Not sure why Parmesan cheese is used. It ruined the taste for me. I will make these again but no Parmesan. It doesn’t go with burritos!!
Sorry you did not like it. The recipe is just a little bit different than making classic burritos!
We make these to eat during the week for quick and easy dinners, but one drawback is that once they cool down, particularly if you refrigerate them in the pan, they can be difficult to separate without tearing the tortillas as you pull them apart.
We solved this problem by making parchment paper sleeves, just big enough to cover the bottom and sides of each burrito. Once they’ve cooled you can just lift them out and wrap for storage in the refrigerator. The cheese doesn’t really stick to the parchment paper at all, so you just pull the paper off before eating or reheating.
This adds a little bit of work to the assembly process, but it makes getting them out of the pan without tearing holes in the neighboring tortillas simple and neat.
What temp do you bake this on?
It’s all in the recipe: 350 degrees F.
Yum! Just finished dinner with this recipe. Will definitely repeat this one.
Made this dish tonight, it turned out delicious. The only thing I did was put in a pkg of burrito sauce, like taco sauce. It was just a short cut to take care if the spices, but I did put in the garlic. Made some Spanish rice and a little salad for the sides. One burrito is enough with sides. This was as good as any you buy in a restaurant.
Thank you for the receipe.
I just made this tonight and it was surprisingly good for such a simple recipe! I’ve never used chili beans before, but they add a lot of flavor. These burritos are BIG… even my husband couldn’t finish two. (I see a midnight snack in my future!) Thanks for the recipe!
Can this recipe be made ahead and frozen? And if it could be would thaw prior to baking?
I have not tried freezing ahead.
Looks good I’m having it for dinner to nite!