This burrito casserole is one of those dishes that’s perfect when the whole family is coming over. My grandkids love burritos, so instead of rolling individual ones, I make this casserole-style version. It’s easy, comforting, and everything bakes together beautifully in one dish.

The best part? You can customize it with whatever ingredients your family loves. It’s hearty, flavorful, and feeds everyone without any stress.

Prep Time

20 minutes

Cook Time

25–30 minutes

Total Time

50 minutes

Servings

6–8 servings

Ingredients

Meat Filling

• 1½ lbs (680 g) ground beef (85/15)

• 1 cup finely chopped onion

• 2 large garlic cloves, minced

• ⅓ cup chopped pickled jalapeños (optional)

• 1 cup chopped tomatoes

• 3 tablespoons taco seasoning (homemade or store-bought)

• 2 cups refried beans

Casserole Layers

• Medium flour tortillas

• Cooked Mexican rice (about 1½–2 cups)

• Sour cream (about 1 cup, divided)

• American cheese, sliced or shredded
  (Cheddar or Colby Jack also work)

For Topping (Optional)

• Extra sour cream

• Pico de gallo

• Avocado slices

Instructions

1. Cook the Ground Beef

1. In a large skillet, brown the ground beef over medium heat.

2. Drain excess grease to avoid a greasy casserole.

2. Add Vegetables & Seasoning

1. Add chopped onion to the beef and cook for about 1 minute until slightly translucent.

2. Stir in garlic, jalapeños, and tomatoes.

3. Add taco seasoning and mix well.

4. Stir in refried beans until fully incorporated.

5. Cover and simmer for 5 minutes, then turn off heat.

3. Prepare the Baking Dish

• Preheat oven to 350°F (175°C).

• Lightly grease a 10½ x 9½ x 2½-inch baking dish.

4. Assemble the Casserole

First Layer

1. Place flour tortillas on the bottom of the dish (cut to fit if needed).

2. Spread half of the meat mixture evenly.

3. Add a thin layer of Mexican rice.

4. Spoon dollops of sour cream and spread lightly.

5. Top with cheese.

Second Layer

1. Add another layer of tortillas.

2. Spread remaining meat mixture.

3. Add remaining rice.

4. Spread remaining sour cream.

5. Finish with cheese on top.

5. Bake

1. Cover tightly with aluminum foil.

2. Bake for 25–30 minutes, until hot and bubbly.

3. Remove foil during the last 5 minutes to lightly brown the top.

6. Rest & Serve

• Let casserole rest 15–20 minutes before slicing.

• Top with sour cream, pico de gallo, and avocado if desired.
  

Tips

• American cheese melts beautifully and gives a classic comfort-food flavor.

• Adjust jalapeños for spice preference.

• Letting it rest helps it slice cleanly.

• This dish reheats very well.