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Dive into this filling oven-baked burrito dish that takes the hassle out of rolling. You've got layers of beef, cheesy beans, and gooey cheese all baked together. It’s the perfect comfort food for weeknight dinners and way simpler to dish up than wrapping individual burritos.
I whipped up this dish for a family get-together when making loads of rolled burritos felt impossible. It was such a hit, now it’s always on the menu when we have a potluck.
Irresistible Ingredients
- Mexican blend cheese: This mix melts perfectly on top and packs a ton of flavor
- Large flour tortillas: They layer up better than corn ones and don’t tear
- Sour cream: Tangy goodness that cuts through the richness
- Cream of mushroom soup: Makes everything extra creamy and holds the filling together
- Refried beans: Creamy texture and they help keep the filling from falling apart
- Taco seasoning packet: All the bold flavors in one little package
- Small onion: Cook it down for sweet, savory taste
- Ground beef: Gives richness and plenty of protein for a hearty meal
Straightforward Steps
- Bake and layer:
- Once assembled, bake uncovered at 350°F for 20 minutes. You want bubbling cheese and some golden brown bits on top to know it’s done.
- Put it all together:
- Slick half the creamy sauce mix on the bottom of your 9x13 pan to keep things from sticking. Cover with a layer of tortillas, patching gaps as needed. Top with half your beef and beans, scoot it evenly over the tortillas. Scatter a good layer of cheese on that.
- Mix up the creamy part:
- In another bowl, whisk together the undiluted can of cream of mushroom with sour cream until totally blended. This is what keeps the casserole moist and brings every bite together.
- Cook the beef filling:
- Brown onion and beef together in a big pan on medium for 8 minutes, crumbling as you go. Drain the fat. Mix in beans and taco seasoning, stirring over heat until hot and fully combined—just a few more minutes.
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Cream of mushroom soup is the magic trick here. I know, it’s not the usual for Mexican food, but it turns everything so creamy and stops the casserole from going dry. My grandma actually stumbled across this move when she ran out of enchilada sauce, and now we always do it her way. It works like a charm every time.
Tasty Pairings
This oven dish goes great with easy sides. Try a crunchy green salad with lime for freshness. Set out little bowls of diced avocado, cilantro, sliced jalapeños, or extra sour cream so folks can fix their own plates. For a full meal, serve with buttery corn or Spanish rice with lime on the side.
Switch It Up
This base is super flexible. Swap in turkey or chicken instead of beef, or skip meat and use extra beans with some bell peppers for a veggie twist. Black beans make a nice swap for the refried beans, too. If you want more kick, toss in canned green chilies or jalapeños with the meat. You can even use cream of chicken soup if that’s what you’ve got.
Leftovers & Reheating
Stick leftovers in the fridge tightly covered for up to three days. The taste gets even better the longer it sits. Warm up by microwaving single servings for two or three minutes, or if it’s a bigger bunch, cover with foil and pop in a 325°F oven about 20 minutes. Freezing works too—just make sure it’s fully cool, wrap up tight, and keep up to 3 months. Let it thaw overnight in the fridge before reheating.
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Frequently Asked Questions
- → Can I make this dish in advance?
Sure! Put everything together up to a day early, cover it tightly, and stash it in the fridge. Take it out 30 minutes before baking, and you might need to add 5-10 more minutes to the cook time.
- → What’s a good swap for cream of mushroom soup?
Cream of chicken, celery soup, or even cheddar cheese soup with green chilies are great alternatives. Pick one that matches your flavor preference!
- → How do I make it spicier?
Mix in some jalapeños, hot sauce, or use a spicy taco seasoning. You could also add pepper jack cheese or diced green chilies for extra heat.
- → What toppings go well with this?
Fresh extras are perfect! Add some chopped lettuce, diced tomatoes, avocado, cilantro, or black olives. Guacamole, salsa, or sour cream are great too!
- → Can I replace flour tortillas with corn ones?
Yep, you can switch to corn tortillas! Toast them in a skillet first so they hold up better, as they’re softer than flour tortillas.
- → Is there a vegetarian option for this meal?
Totally! Swap the meat for a plant-based option, black beans, or extra refried beans. Choose vegetarian cream soup and check your refried beans don’t have lard.