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Easy Burrito Casserole

Easy Burrito Casserole

Easy Burrito Casserole is the weeknight dinner savior you've been dreaming of! This simple, one-dish meal transforms classic burrito flavors into a comforting, bakeable format, making it incredibly useful for busy families and anyone craving Tex-Mex goodness without the fuss.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground turkey)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 15 ounce can black beans, rinsed and drained
  • 1 10 ounce can Rotel diced tomatoes with green chilies, undrained
  • 1 1.25 ounce packet taco seasoning
  • 1/2 cup water
  • 12 (6-inch) flour tortillas, cut into 1-inch pieces
  • 1 15 ounce can refried beans
  • 1 10 ounce can enchilada sauce (red or green, your preference)
  • 2 cups shredded Mexican cheese blend

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
    1 tablespoon olive oil, 1 pound ground beef (or ground turkey)
  3. Add the chopped onion to the skillet with the browned meat and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 medium onion, chopped, 2 cloves garlic, minced
  4. Stir in the rinsed and drained black beans, the undrained Rotel diced tomatoes with green chilies, the taco seasoning, and the 1/2 cup of water. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, allowing the flavors to meld together.
    1 15 ounce can black beans, rinsed and drained, 1 10 ounce can Rotel diced tomatoes with green chilies, undrained, 1 1.25 ounce packet taco seasoning, 1/2 cup water
  5. While the meat mixture simmers, cut the flour tortillas into bite-sized pieces, about 1-inch squares.
    12 (6-inch) flour tortillas, cut into 1-inch pieces
  6. In a large bowl, combine the tortilla pieces, refried beans, and enchilada sauce. Stir gently until the tortilla pieces are evenly coated.
    12 (6-inch) flour tortillas, cut into 1-inch pieces, 1 15 ounce can refried beans, 1 10 ounce can enchilada sauce (red or green, your preference)
  7. Add about half of the seasoned meat and bean mixture to the tortilla mixture and stir to combine.
  8. Spread half of the tortilla and meat mixture evenly into the prepared baking dish. Sprinkle 1 cup of the shredded Mexican cheese blend over this layer.
    2 cups shredded Mexican cheese blend
  9. Spoon the remaining meat and bean mixture over the cheese layer.
  10. Top with the remaining 1 cup of shredded Mexican cheese blend, ensuring good coverage.
    2 cups shredded Mexican cheese blend
  11. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
  12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  13. Let the Easy Burrito Casserole rest for 5-10 minutes before serving.

Notes

Storing Leftovers: Refrigerate completely cooled casserole for up to 3-4 days. Freeze portions for up to 2-3 months.
Reheating: Oven: 350°F (175°C) for 15-25 mins (refrigerated), longer if frozen (thaw first). Microwave: 1-2 minutes for refrigerated portions.
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