Description
This Easy Burrito Casserole has layers of flavor and none of the fuss – ditch rolling individual burritos and make this crowd-pleaser that’ll have everyone reaching for seconds.
Ingredients
Scale
- 1 pound (450g) ground beef
- 1 medium onion, finely diced (about 1 cup)
- 2–3 cloves garlic, minced
- 1 packet (1.25 oz/35g) taco seasoning
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) refried beans
- 1 can (10 oz/285g) diced tomatoes with green chilies, drained
- 8 large (10-inch) flour tortillas
- 3 cups (340g) shredded Mexican cheese blend
- 1 cup (240ml) red enchilada sauce
- 1/2 cup (120ml) sour cream, plus more for serving
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Brown ground beef in a large skillet over medium-high heat, adding onions halfway through. Add garlic when meat is no longer pink and cook 30 seconds more. Drain excess fat if necessary.
- Add taco seasoning to meat mixture and stir to coat. Add drained tomatoes with green chilies and simmer for 5 minutes until slightly thickened.
- In a separate bowl, mix refried beans with sour cream until smooth.
- Spread 1/4 cup enchilada sauce on bottom of 9×13-inch baking dish. Layer 2-3 tortillas to cover bottom, overlapping as needed.
- Spread half the refried bean mixture over tortillas, then add 1/3 of black beans and 1/3 of cheese.
- Add half the meat mixture, then another layer of tortillas.
- Repeat layers: remaining bean mixture, another 1/3 of black beans, 1/3 of cheese, remaining meat, and final layer of tortillas.
- Pour remaining enchilada sauce over top, ensuring tortillas are completely covered. Sprinkle with remaining cheese and black beans.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10-15 minutes more until cheese is bubbly and golden.
- Let stand 10 minutes before serving with optional toppings like fresh tomatoes, lettuce, avocado, and sour cream.