The Cheesy Burrito Casserole My Kids Keep Begging Me For

This is the kind of dinner I make when I want everyone to load up their own plate with toppings and call it a build-your-own burrito night. Leftovers reheat just as well the next day, which makes this one of those rare dinners that actually gets better on day two.

Why You’ll Love This Recipe!

• Just $2.09 per serving — $16.75 total for 8 servings
• Ready in about 30 minutes from stovetop to oven
• Layered like a casserole, but tastes like your favorite burrito
• Freezes well — make it ahead and bake later
• Easy to customize with your family favorite toppings
• Great way to use up ground turkey or shredded chicken if that is what you have on hand

If you love easy Mexican-inspired dinners like this one you will also love our Frozen Burrito Casserole, Crockpot Chicken Tacos Recipe, and Slow Cooker Chicken Burrito Bowl Recipe. They are all simple, budget-friendly, and perfect for busy weeknights.

Ingredients

• Ground beef — browned with onion for the base layer. Ground turkey or shredded chicken both work as substitutes
• Onion — adds flavor to the meat mixture as it cooks
• Diced green chiles — a mild kick of flavor without overwhelming heat
• Taco seasoning — store-bought or homemade both work great
• Refried beans — adds heartiness and helps bind the meat layer together
• Sour cream — stirred in off the heat for a creamy finish in the filling
• Flour tortillas — burrito size, used to layer the casserole like lasagna sheets
• Red enchilada sauce — poured over the top layer for that classic enchilada flavor
• Cheddar and pepper jack cheese — a Mexican blend cheese that melts beautifully and adds just a little heat

How to Make Burrito Casserole

Step 1 – Preheat the oven to 350°F.

Step 2 – Stir together 2 cups shredded cheddar cheese and 1 cup shredded pepper jack cheese. Set aside.

Step 3 – Brown 1 pound ground beef with ½ chopped onion in a large skillet over medium-high heat until the beef is no longer pink. Drain off excess grease.

Step 4 – Add 1 packet taco seasoning, 1 can diced green chiles, and 1 can refried beans. Stir and heat until combined and heated through, about 3-4 minutes. Remove from heat and stir in ½ cup sour cream.

Step 5 – Spray a 9×13 baking pan with non-stick cooking spray. Layer 2 burrito size flour tortillas onto the bottom of the baking dish.

Step 6 – Spread half of the meat mixture over the tortillas, then top with 1 cup of the shredded cheese mixture.

Step 7 – Top with 2 more burrito size flour tortillas, the remaining meat mixture, and 1 more cup of the shredded cheese mixture.

Step 8 – Top with the remaining 2 burrito size flour tortillas. Pour 1 can red enchilada sauce over the top and sprinkle with the remaining shredded cheese mixture.

Step 9 – Bake for 20 minutes, until heated through. Remove from the oven and let sit for 5-10 minutes. Serve with your favorite toppings and enjoy.

Tips for Success

• Drain the beef well. Excess grease can make the layers slide apart when serving
• Let it rest before cutting. The 5–10 minute rest helps the layers set so you get clean slices
• Customize your toppings. Set out bowls of cilantro, diced tomatoes, avocado, jalapeño peppers, lettuce, salsa, Easy Guacamole Recipe, and sour cream and let everyone build their own plate

Variations and Substitutions

• Substitute ground turkey or shredded chicken for the ground beef
• Swap pepper jack for Monterey Jack if you prefer a milder cheese
• Use corn tortillas instead of flour for a different texture
• Add a layer of black beans or corn for extra texture

Serving Recommendations

• Mexican Rice — a simple side that rounds out the meal
• Pico de Gallo — fresh and bright alongside the rich, cheesy casserole
• Simple Green Salad — a light contrast to the heartiness of the casserole
• Tortilla Chips – my husband loves to scoop the meat mixture with the chips

Storage and Freezer Instructions

Refrigerator

• Store leftovers in an airtight container for up to 4-5 days

Freezer

• Assemble before baking, wrap tightly, and freeze for up to 3 months. Thaw overnight before baking as directed

Reheating

• Reheat covered in the oven at 325°F or in the microwave in 30-second intervals