Description
Looking for a quick, cheesy, and flavorful Tex-Mex dinner? This Creamy Burrito Casserole is perfect for busy weeknights. With seasoned ground beef, creamy layers, gooey cheese, and soft tortillas, it’s a family favorite that can be made ahead and baked when ready. Plus, it’s loaded with fresh lime and cilantro for a zesty punch!
Ingredients
- 1 pound ground beef
- 1 cup onion, chopped
- 1 ounce taco seasoning (one packet or 2 tablespoons)
- 16 ounces refried beans (about 2 cups)
- 10.5 ounces condensed cream of chicken soup (undiluted; substitute with cream of mushroom or celery if preferred)
- ¾ cup sour cream
- 10 large flour tortillas, cut in half
- 2 cups mild cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- ¼ cup cilantro, chopped
- 1 lime
Instructions
- Cook ground beef and chopped onion in a heavy pan until beef is fully cooked and onion is tender.
- Drain excess fat, then stir in refried beans and taco seasoning.
- Squeeze lime over the mixture, add chopped cilantro, and stir to combine. Set aside.
- Spray a 13×9-inch baking dish with nonstick cooking spray.
- In a large bowl, mix together the cream of chicken soup and sour cream.
- Spoon a layer of the sour cream mixture into the bottom of the dish.
- Add a layer of tortillas. Arrange flat sides along the edges and use halves to cover the middle (about 3 large tortillas).
- Spread a layer of the ground beef mixture over the tortillas.
- Sprinkle 1 cup of shredded cheese on top.
- Repeat layers, starting with sour cream mixture, tortillas, beef, and cheese. Finish with a final cheese layer.
- Cover and refrigerate for up to 2 days if making ahead.
- Preheat oven to 350°F (175°C).
- Bake uncovered for 20 minutes (30 minutes if refrigerated) until heated through.
- Let stand for 5–10 minutes before serving.
Notes
- Serving: Serve with extra lime wedges, fresh salsa, or guacamole.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.