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.
Can you make this recipe in advance and bake it later?
Maybe… but I might be a little afraid of the flour tortillas getting soggy.
I made this recipe with pulled chicken breast onion peppers, rice and cheese. Delicious! thank you for the idea.
My husband wanted chili on the top along with the cheese.
He absolutely loved it. Great recipe.
I live to Canada /Quebec and i have try this easy recipe.The taste is very good and all my family love that ! Thank you so much
Je vie au Canada/Québec et j’ai essayé cette recette.Le goût est très bon et tout ma famille on aimé ! Merci beaucoup
This looks scrumptious, It’s on the menu for manana. So what bottled Salsa do you use? Do you use something like Pace Picante?
Any kind of chunky salsa is good!
this was delicious! Made all 8, even tho we’re only two in the house. Figured I’d freeze a bunch. Husband said “don’t freeze all of it, I want to have it again in a couple of days.” A real success.
I didn’t have any green onions so I used dried chives instead. Totally worked.
I make the same dish and it is fast and easy, the only difference is I pour a can of Wolf brand chili with beans over the top then add the cheese and onions
We all loved this dish. Except for the picky eater who doesn’t like onions. Keeping this recipe. I was surprised at how good it was. It’s not hot or spicy the flavor is just plain ol good.
Absolutely delicious
I haven’t made this yet but certainly will. I wanted to know, since I live alone, if smaller portions of this could be frozen before baking. I’m always looking for recipes with smaller portions to put in the freezer and I’m a big fan of mexican style food. I was thinking of at least 2 burritos in a portion.
I think I would portion out the filling and freeze that separately from the tortillas. That way you can defrost the amount that you want and just maybe bake a couple at a time.