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Turn your weeknight meals into something awesome with this warm, satisfying burrito bake. You'll layer flavorful meat, cheesy beans, and gooey cheese for a Mexican-inspired meal that's super easy to dish out—no need for making burritos one by one.
When my big family got together once, I knew wrapping burritos would take forever. So I threw everything into one dish, baked it up, and everyone wanted seconds. Now, it’s a staple at family potlucks.
Tasty Ingredients
- Mexican blend cheese: Melts nicely and brings lots of flavor
- Large flour tortillas: Layer up easily and hold everything together better than corn versions
- Sour cream: Adds a tangy twist that balances out the richness
- Cream of mushroom soup: Pulls double duty by making things creamy and moist
- Refried beans: Makes the filling smooth and helps all the parts stick together
- Taco seasoning packet: Real Mexican-style flavors, no need to figure out a spice mix
- Small onion: Brings out more taste and a little bit of sweetness as it cooks
- Ground beef: Makes the dish hearty and filling, loaded with protein
Easy Step-by-Step Directions
- Finish the layers and bake:
- Repeat the same order: more tortillas, the rest of your beef mix, and the last of your cheese. Toss it into the oven set at 350°F for about 20 minutes. Don’t cover it—let the cheese bubble up and pick up some golden spots.
- Build the casserole:
- Spoon half the soup-sour cream mix into your 9x13 baking dish and spread so it covers the whole bottom. Lay down a nice even layer of tortillas—let them overlap and tear pieces to cover everything. Add half your beef and beans on top, then spread it around. Sprinkle a cup of cheese over that.
- Mix up the sauce:
- Grab a bowl and stir together the can of mushroom soup (don’t add water) and all the sour cream. Whisk or beat until it’s one color and smooth—no streaks left.
- Get the beef ready:
- Cook up your ground beef and chopped onion in a big skillet. Give it around 8 minutes on medium, chopping the meat up small as you go. When it’s all browned and no pink is left, drain off the fat (dump it out or spoon it off). Put back on the stove, dump in the whole taco seasoning packet and all your refried beans. Stir until it’s thick and hot—another 3 minutes or so.
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The not-so-secret star here is the mushroom soup. It sounds quirky for this kind of dish, but it makes everything extra creamy and keeps it from turning dry. My grandma actually figured this out by mistake when she didn’t have any enchilada sauce on hand. We’ve done it this way ever since.
Serving Ideas
This burrito bake goes great with sides that stay light and fresh. Crisp salad with a zesty lime dressing is a hit. Put out bowls so everyone can add things like avocado chunks, cilantro, jalapeño slices, or a scoop of extra sour cream. Want to go all-out? Serve it up with buttery corn or simple Spanish rice on the side.
Switch It Up
This dish is super flexible. Swap in turkey or chicken for the beef, or skip the meat for black beans and some cooked peppers if you’re going veggie. Prefer a chunkier bite? Mix in black beans or swap them for the refried ones. Want heat? Mix in jalapeños or small cans of green chilies. Don’t love mushrooms? Use cream of chicken soup instead—still works great.
Keeping and Warming Up
Wrap up any leftovers and stash in the fridge for up to three days. Actually, the flavors settle in overnight and you might like it even more the next day. Reheat single portions in the microwave for about 2-3 minutes, or toss big portions in a 325°F oven with some foil on top for 20 minutes. If freezing, make sure it’s fully cool, then wrap tightly with foil and plastic wrap—good for three months. Thaw it overnight in the fridge before warming.
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Frequently Asked Questions
- → Is it possible to prep this dish in advance?
Definitely! You can assemble the whole casserole, wrap it up tightly, and refrigerate for up to a day. When it’s time to bake, let it sit out for half an hour before baking, adding an extra 5-10 minutes if needed to fully heat through.
- → What can I use instead of cream of mushroom soup?
Cream of chicken or celery works just fine. For extra Mexican flair, try mixing a can of cheddar cheese soup with some chopped green chilies.
- → How can I make this dish spicier?
Toss in diced jalapeños, splash in some hot sauce, or pick a spicy taco spice mix. Pepper jack cheese and green chilies are also great for some extra heat!
- → What toppings go well with this?
Fresh toppings make a big difference! Try chopped tomatoes, shredded lettuce, ripe avocado slices, black olives, fresh cilantro, or a spoonful of guacamole. Salsa or extra sour cream go perfectly, too.
- → Can I swap flour tortillas with corn tortillas?
Absolutely! Just know that corn tortillas add a different taste and texture. Toast them lightly in a skillet first so they hold up better during baking.
- → How can I make a vegetarian version?
Very easy! Switch the beef for plant-based alternatives, black beans, or extra refried beans. Use a veggie-based soup instead of mushroom soup, and double-check your refried beans are lard-free.