Description
If lasagna married a burrito, this beef burrito casserole would be their lovechild! It’s a cheesy, hearty, and easy-to-make weeknight dinner that layers seasoned beef, beans, and tortillas for a delicious baked dish the whole family will love.
Ingredients
- 1 lb lean ground beef
- ½ cup onion, chopped
- 1 garlic clove, minced
- ½ cup green bell pepper, chopped
- 1 pack taco seasoning
- Salt and pepper to taste
- 1 (16 oz) can refried beans
- 1 (10 oz) can Rotel diced tomatoes with green chilies
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
- 6 large corn tortillas
- 2 ½ cups sharp cheddar cheese, divided
Instructions
1. Preheat the oven to 350°F.
2. In a medium-sized Dutch oven or large skillet, cook the ground beef with the onion, garlic, and green bell pepper until there is no pink left in the beef.
3. Add the refried beans, diced tomatoes with green chilies, taco seasoning, salt, and pepper to taste. Cook for about 5 minutes until everything is well blended and heated through.
4. In a small bowl, whisk together the cream of chicken soup and sour cream. Spread half of this mixture in the bottom of a 9 x 13-inch casserole dish.
5. Place three tortillas in one layer over the soup mixture. You may have to overlap them and cut one tortilla to fit the little spaces in between.
6. Place half of the meat mixture on top of the corn tortillas.
7. Spoon the remaining soup mixture on top of the meat.
8. Sprinkle half of the shredded cheese over the soup mixture.
9. Repeat the tortilla and meat layers and finish with another layer of cheese.
10. Bake for 20 minutes or until the cheese is melted and bubbly.
Notes
You can substitute flour tortillas if you prefer them over corn.
Add jalapeños or hot sauce if you like a spicier casserole.
Leftovers reheat well and make for a tasty lunch the next day.
Serve with toppings like diced tomatoes, green onions, avocado, or extra sour cream.
To make ahead, assemble the casserole, cover, and refrigerate up to 24 hours before baking.