Hearty Burrito Casserole (Printable Version)
Layers of seasoned beef, beans, creamy sauce, and cheese baked to bubbly perfection in 35 minutes.
# Ingredients:
→ Meat Mixture
01 -
450 grams ground beef
02 -
1 small onion, diced
03 -
1 packet (approximately 28 grams) taco seasoning
04 -
420 grams refried beans
→ Creamy Sauce
05 -
305 grams cream of mushroom soup (undiluted)
06 -
240 grams sour cream
→ Assembly
07 -
6 large flour tortillas
08 -
280 grams Mexican cheese blend, shredded
# Steps:
01 -
In a large skillet over medium heat, cook ground beef and diced onion for approximately 8 minutes, breaking the meat into small pieces until fully browned. Drain excess fat, return to heat, then stir in taco seasoning and refried beans. Cook, stirring frequently, until heated through, about 3 minutes.
02 -
In a separate bowl, combine undiluted cream of mushroom soup with sour cream. Stir thoroughly until smooth and uniform in texture.
03 -
Spread half of the cream sauce evenly across the bottom of a 23x33 cm baking dish. Arrange a layer of flour tortillas over the sauce, overlapping and tearing as necessary to cover the surface completely. Evenly distribute half of the meat and bean mixture over the tortillas, then sprinkle approximately 140 grams of shredded cheese on top.
04 -
Repeat the layering with the remaining tortillas and meat mixture, finishing with the remaining cheese on top. Place the dish in a preheated oven at 175°C (350°F) uncovered and bake for 20 minutes, or until cheese is fully melted, bubbly, and lightly golden.
# Notes:
01 -
Allow the casserole to rest for 5 minutes after baking to facilitate easier serving.
02 -
This dish can be assembled up to 24 hours in advance and refrigerated; bake with an additional 5-10 minutes if chilled.
03 -
Freezing is possible for up to 3 months; thaw overnight in the refrigerator before reheating.