Description
This Creamy Burrito Casserole is a hearty and flavorful dish that combines seasoned ground beef, refried beans, creamy sour cream and condensed soup mixture, layered with flour tortillas and topped with melted cheddar and pepper jack cheeses. Perfect for a comforting family meal, it bakes to bubbly perfection and can be pre-assembled ahead of time for convenience.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 cup onion, chopped
- 1/4 cup cilantro, chopped
- 1 lime
Seasonings and Sauces
- 1 ounce taco seasoning (one packet or about 2 tablespoons)
- 16 ounces refried beans (about 2 cups)
- 10.5 ounces condensed cream of chicken soup (undiluted; can substitute cream of mushroom or cream of celery)
- 3/4 cup sour cream
Other Ingredients
- 10 large flour tortillas, cut in half
- 2 cups mild cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
Instructions
- Cook the beef and onion: In a heavy pan over medium heat, cook the ground beef and chopped onion until the beef is cooked through and the onion becomes tender, about 6-8 minutes.
- Mix in beans and seasoning: Drain any excess fat from the pan. Stir in the refried beans and taco seasoning until well combined.
- Add cilantro and lime juice: Squeeze the juice from the lime over the beef and bean mixture, then add the chopped cilantro and stir to blend all flavors.
- Set aside the beef mixture: Remove from heat and set aside.
- Prepare the baking dish: Spray a 13×9-inch baking dish lightly with non-stick cooking spray to prevent sticking.
- Mix sour cream and soup: In a large bowl, stir together the condensed cream of chicken soup and the sour cream until smooth.
- Layer sour cream mixture: Spoon some of the sour cream mixture into the bottom of the baking dish, spreading it evenly.
- Layer tortillas: Arrange a layer of halved tortillas on top of the sour cream mixture. Lay the flat, cut sides along the edges of the dish to keep them even, adding a couple of halves in the middle to cover fully. This typically uses about 3 large tortillas.
- Add beef mixture: Spread a layer of the prepared ground beef and bean mixture evenly over the tortillas.
- Add cheese: Sprinkle about 1 cup of the shredded cheese mixture (cheddar and pepper jack combined) on top of the beef layer.
- Repeat layering: Repeat layering starting with the sour cream mixture, followed by tortillas, beef mixture, and cheese. Finish with a final cheese layer on top.
- Optional refrigeration: Cover the casserole dish and refrigerate for up to 2 days if preparing ahead.
- Preheat oven: When ready to bake, preheat the oven to 350°F (175°C).
- Bake the casserole: Bake uncovered for 20 minutes or until heated through. If refrigerated, baking may take about 30 minutes to heat thoroughly.
- Rest before serving: Let the casserole stand for 5 to 10 minutes after baking to set and cool slightly before serving.
Notes
- You can substitute the cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- This casserole can be assembled in advance and refrigerated for up to 2 days before baking, making it great for meal prep.
- Adjust the level of taco seasoning to taste, especially if using homemade seasoning blends.
- For a spicier version, add jalapeños or hot sauce to the beef mixture.
- Leftovers keep well refrigerated for 2-3 days and can be reheated in the oven or microwave.
