Creamy Burrito Casserole

"Satisfy your craving for something different tonight. It's good and fairly easy. This is stuff I usually have on hand too."
photo by esteban photo by esteban
photo by radaway5297 photo by radaway5297
photo by blessed43 photo by blessed43
photo by peppermarcum photo by peppermarcum
photo by esteban photo by esteban
Ready In:




  • Brown ground meat/turkey & onion; drain.
  • Add taco seasoning and stir in refried beans.
  • Mix soup and sour cream in a separate bowl.
  • Spread 1/2 sour cream mixture in the bottom of a casserole dish.
  • Tear up 3 tortillas and spread over sour cream mixture.
  • Put 1/2 the meat bean mixture over that.
  • Add a layer of cheese.
  • You could put some hot sauce on this now.
  • Repeat the layers.
  • Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Questions & Replies

default avatar
  1. Virg F.
    Jump on me also! I’ve complained (in contact us) for 4 years, they just don’t care! And not enough complaints are filed to get them to care! And this is for you people griping about Samie’s post
  2. samiem
    I love many of your recipes but, I have no intention of using 3 sheets of paper to print out a recipe that should fit on one sheet.
  3. Cathy L.
    The recipe is on "3" pieces of paper, give me a brake. This is just a little recipe. Try to fit the good stuff on just 1 page. Thanks, Cathy
  4. lht648
    A gluten intolerant family member. Has anyone tried with corn tortillas?
  5. Josie P.
    Do you have to use mushroom soup? Can any other be substituted?


  1. Michele OSullivan
    Absolutely delicious. This is how I prepared this recipe: I greased a 9X13 baking dish with Crisco. I used 1 1/2 lbs. of ground beef instead of 1 lb. Since this is a layered recipe (you will be making two layers), the extra 1/2 lb. worked great. I added a can of Rotel tomatoes with chilies (undrained) into the cooked beef mixture and I used cream of chicken instead of mushroom. I made my own taco seasoning (recipe 25449 from this site is terrific). I always double the taco seasoning recipe even for just 1 lb. of ground beef but you can experiment and decide what is best for your family. I am convinced that when it comes to packaged taco seasonings, your recipe will only be as good as the brand of seasonings you choose because some of them are so strong (not heat) that the flavor is overpowering and that can be all you taste. This includes those layered taco dips too. I followed the recipe exactly regarding the remaining ingredients. I thought the ground beef mixture with the onions, seasoning and refried beans was too thick so I added some water to the skillet and stirred it around till it was the right consistency. Give this recipe a try, it is delicious. I served this with spanish rice, warm tortilla chips, sour cream etc... Enjoy!!
  2. ellie_
    This casserole is great! It was easy to put together and used ingredients we had in the house. All four of us had second helpings, with leftovers for lunch. I did use low-fat versions of the refried beans, shredded cheese, soup, and sour cream to cut down on the fat, and next time I make it I will probably add a green pepper (chopped). Thanks for this recipe. It is definitely a keeper.
  3. Joan Brekken
    Dynamite! My office is having a casserole cooking contest this Tuesday. I think I know whose going to win. I took the low fat and low sodium Items and added the green chilies & olives, but went 1 step further and added some diced jalapenos, and about a 1/4 tsp cayanne pepper on one layer. Next time I may use 1 layer of tortillas but also use 1 layer of tortilla chips just for a change in texture. Great dish!
  4. mad riley mom
    Everyone liked it, even my two year old. I added a layer of sliced olives witch gave it a little more flavor.
  5. h2omelonluver
    Bravo on a good recipe. Made this last night for dinner and it was a hit. I especially loved how easy it was to put together. We aren't big fans of cream of mushroom, so I used cream of chicken soup instead. Worked great. I found it to be a bit too salty, so will probably use the Healthy Request Cream soup next time, to cut back on salt. My picky kids ate this right up. Will definetely be making this one again!


  1. Rose H.
    Like many others I substituted out the mushroom soup and used cream of tomato instead and also added chillies, salsa, sweet corn and garlic to the meat mixture. Loved the recipe, will definitely make again.
  2. Michael W.
    Instead of putting the hot sauce on the cheese, I drizzled it into the ground meat with the taco seasoning and beans. added a bit of a kick to it.
  3. sherrybergmark
    Haven’t made it yet, but it sounds good! I grew up in Tucson AZ, and lived in Houston TX, so well versed in Sonoran and Tex-Mex. For those who think it’s lacking in texture or that the tortillas are “soggy”, have you considered the texture of burritos? - and leaving the tortillas on the side so each person served can use the casserole serving to make their own burritos? I’m perplexed by those who want less beans. A basic burrito is beans & cheese. Go find a casserole that isn’t referred to a a Burrito Casserole, then! It is very close in composition to King Ranch Casserole, a favorite of the Houston Junior League. I can imagine this recipe pretty well and think it has the structure of a decent casserole. Very tweakable for those naysayers. Try again if it’s not to your taste. “Good” is up to your efforts for your taste.
  4. Amy D.
    Yummy! I made two modifications -- (1) I used corn tortillas instead of flour tortillas; and (2) I added some salsa to the refried beans to make them easier to spread and make the casserole moister.
  5. Krista W.
    We like to use red onion instead of yellow...and switch cream of celery for the mushroom. And we also add a can of Rotel for each pound of meat. We also top with red sauce/enchilada sauce after each piece is cut and on a plate. Delicious!


<p>I love trying new recipes and especially like finding quick and easy ones.</p>
View Full Profile

Find More Recipes