Beefy Layered Burrito Casserole Recipe
Beefy Layered Burrito Casserole is a hearty, cheesy, and flavor-packed dish that brings together all the best elements of a burrito in an easy-to-make casserole.
Perfect for feeding a crowd, this layered meal features seasoned ground beef, rice, black beans, corn, and melty cheddar cheese, all nestled between soft tortillas and topped with enchilada sauce.
Baked to perfection, this comforting casserole is a great choice for busy weeknights or potluck gatherings.
Why You’ll Love This Recipe:
Hearty & Satisfying – Packed with seasoned beef, rice, beans, and cheese, this dish is filling and perfect for a family dinner.
Cheesy & Flavorful – The combination of nacho cheese soup, shredded cheddar, and enchilada sauce creates a rich, creamy, and bold taste.
Easy to Make – Simple layering and baking make it a stress-free meal for busy weeknights.
Great for Meal Prep – This casserole stores well and tastes just as good the next day, making leftovers a bonus.
Crowd-Pleaser – With Tex-Mex flavors that everyone loves, it’s ideal for potlucks, gatherings, or a fun family meal.
Key Ingredients:
Lean Ground Beef – Provides a hearty, savory base with rich flavor.
White Onion – Adds a mild sweetness and enhances the overall taste.
Cooked Rice – Helps create a filling and well-balanced texture.
Cheddar or Nacho Cheese Soup – Brings a creamy, cheesy richness to every bite.
Taco Seasoning – Infuses the dish with classic Tex-Mex flavors.
Flour Tortillas – Act as the perfect layers to hold everything together.
Salsa – Adds a fresh, zesty kick to each layer.
Black Beans & Corn – Provide extra texture, fiber, and a touch of sweetness.
Shredded Cheddar Cheese – Melts beautifully for a gooey, cheesy topping.
Enchilada Sauce – Gives the casserole a bold, saucy finish.
Cilantro – Adds a fresh, vibrant garnish.
How to make Beefy Layered Burrito Casserole Recipe
Ingredients:
2 lbs lean ground beef
1 small white onion, chopped
2 cups cooked rice
1 (10 3/4 ounce) can condensed cheddar cheese soup or (10 3/4 ounce) can nacho cheese soup
1 (1 1/4 ounce) packet taco seasoning
12 burrito-size flour tortillas
1 (16 ounce) salsa
1 (15 ounce) can black beans, drained
1 (29 ounce) can corn, drained
4 cups shredded cheddar cheese
1 (10 ounce) can enchilada sauce
2 tablespoons cilantro
Instructions:
Preheat oven to 350.
In a large skillet, brown ground beef with onion; drain. Return beef & onions to hot skillet off of heat and stir in rice, undiluted soup and taco seasoning. Mix together well.
Lightly spray a lasagna pan/ 13″ x 9″ pan with nonstick cooking spray.
Line bottom of pan with 4 of the tortillas.
Evenly cover tortillas with half of the meat/rice mixture, then 1/2 of the salsa, then sprinkle with half of the corn, half of the black beans and 1 cup of cheese.
Cover again with 4 more of the tortillas and repeat these layers again.
Finally, top with the last 4 remaining tortillas. Pour entire can of enchilada sauce over top. Sprinkle with remaining 2 cups cheese and cilantro.
Bake at 350 for about 25 minutes. Serve with a dallop of sour cream, if desired.
Notes:
Meat Variations – Swap ground beef for ground turkey or shredded chicken for a lighter twist.
Spice Level – Use medium or hot salsa and add chopped jalapeños if you prefer extra heat.
Cheese Options – Try a mix of cheddar, Monterey Jack, or pepper jack for added flavor.
Tortilla Alternative – Corn tortillas can be used for a slightly firmer texture and authentic taste.
Make-Ahead Friendly – Assemble the casserole a day ahead and refrigerate until ready to bake.
Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Serving Suggestions – Top with sour cream, guacamole, or fresh chopped cilantro for extra flavor.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: ~550 kcal | Protein: ~35g | Carbohydrates: ~55g | Fat: ~25g | Saturated Fat: ~12g | Cholesterol: ~85mg | Fiber: ~6g | Sugar: ~6g | Sodium: ~1200mg
Frequently Asked Questions:
Can I make this casserole ahead of time?
Yes! You can assemble the casserole a day in advance, cover it tightly, and refrigerate it.
When ready to bake, add a few extra minutes to the baking time since it will be cold.
Can I freeze this casserole?
Absolutely! Assemble the casserole but do not bake it.
Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.
When ready to bake, thaw overnight in the fridge and bake as directed.
What can I serve with this dish?
This casserole pairs well with sour cream, guacamole, shredded lettuce, diced tomatoes, or a side of Mexican rice and refried beans.
Can I use corn tortillas instead of flour tortillas?
Yes! Corn tortillas will give the casserole a firmer texture and add a more authentic Mexican flavor.
You may want to slightly warm them first to prevent breaking.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F for about 15 minutes, covered with foil to prevent drying out.
How do I prevent the tortillas from becoming soggy?
To keep the tortillas from getting too soft, you can lightly toast them in a dry skillet before layering.
This adds a bit of structure and helps them hold up better during baking.
Can I use uncooked rice instead of cooked rice?
No, uncooked rice won’t cook properly in the casserole.
Always use fully cooked rice before adding it to the layers.
How can I make this casserole spicier?
You can add diced jalapeños, spicy salsa, hot enchilada sauce, or extra chili powder to the meat mixture to increase the heat level.
How do I make sure the cheese melts evenly?
Use freshly shredded cheese instead of pre-shredded cheese, as it melts better.
Also, cover the casserole with foil for the first 15 minutes of baking, then remove it to allow the cheese to brown slightly.
Can I make this in a slow cooker?
Yes! Layer the ingredients in a greased slow cooker just like in the baking dish.
Cook on LOW for 4-5 hours or HIGH for 2-3 hours until heated through and the cheese is melted.