Beef and Bean Burrito Casserole

Name: Beef and Bean Burrito Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1.5 lbs ground beef (80/20); 1 yellow onion, diced; 3 garlic cloves, minced; 2 tbsp taco seasoning (store-bought packet or homemade); 2 cans canned refried beans; 2 cups jarred salsa (mild, medium, or hot); 6 flour tortillas (8-inch); 2 cups shredded Mexican blend cheese; 1 can canned diced green chiles, drained; 1/2 cup sour cream; 1/2 tsp salt; 4 scallions, thinly sliced

Layers of flour tortillas, seasoned ground beef, refried beans, salsa, and melted cheese baked into a hearty, scoopable casserole. All the bold Tex-Mex flavors of a burrito with none of the rolling.

55 minEasyServes 6550 cal/serving

Tex-MexDinnerOvenStandardAlcohol-Free

Ingredients

1.5 lbs ground beef (80/20)
1 yellow onion, diced
3 garlic cloves, minced
2 tbsp taco seasoning (store-bought packet or homemade)
2 cans canned refried beans
2 cups jarred salsa (mild, medium, or hot)
6 flour tortillas (8-inch)
2 cups shredded Mexican blend cheese
1 can canned diced green chiles, drained
1/2 cup sour cream
1/2 tsp salt
4 scallions, thinly sliced

Instructions

1

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2

In a large skillet over medium-high heat, cook 1.5 lbs ground beef (80/20) and 1 diced yellow onion together, breaking up the meat, until the beef is browned and no longer pink, about 8 minutes. Add 3 minced garlic cloves and cook 1 minute. Drain excess fat. Check that the internal temperature of the beef reaches 160°F (71°C). Stir in 2 tbsp taco seasoning (store-bought packet or homemade) and 1 can drained canned diced green chiles. Season with 1/2 tsp salt.
3

In the prepared baking dish, spread a thin layer of 2 cups jarred salsa (mild, medium, or hot) on the bottom. Lay 2 flour tortillas (8-inch) over the salsa, tearing them to cover the base.
4

Spread half the 2 cans canned refried beans over the tortillas, followed by half the beef mixture, half the remaining salsa, and one-third of the 2 cups shredded Mexican blend cheese.
5

Repeat: layer 2 more tortillas, the remaining refried beans, the remaining beef, the remaining salsa, and another third of the cheese. Top with the final 2 tortillas and the remaining cheese.
6

Cover tightly with foil and bake for 20 minutes. Uncover and bake 10 to 15 minutes more until the cheese is bubbly and lightly browned.
7

Let stand 5 minutes, then top with 1/2 cup sour cream and 4 thinly sliced scallions. Slice into portions and serve.

Questions

Can I make Beef and Bean Burrito Casserole dairy-free?

Yes. The dairy in this entry is 2 cups shredded Mexican blend cheese, 1/2 cup sour cream. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Beef and Bean Burrito Casserole gluten-free?

Yes. The gluten in this entry is 6 flour tortillas (8-inch). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Beef and Bean Burrito Casserole keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Beef and Bean Burrito Casserole?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Mexican Street Corn side
Kongnamul Muchim (Seasoned Bean Sprouts) side
Vietnamese Chicken Salad salad

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