Easy Burrito Casserole

This easy burrito casserole has all the flavors of your favorite beef burrito, baked into one cheesy, family-sized dish. Seasoned ground beef, refried beans, corn, and green chilis are layered with soft flour tortillas and melty taco cheese. It’s perfect for busy weeknights, potlucks, or whenever you need to feed a hungry crowd with minimal effort. Since everything bakes together in one pan, cleanup is simple too. Serve it with your favorite toppings like sour cream, salsa, or guacamole to really make it feel like a burrito bar at home.

Ingredients

• 1 ½ lb. ground beef
• 1 pack taco seasoning mix
• 1 can mild enchilada sauce
• 1 can refried beans
• 1 can corn, drained
• 8 large flour tortillas, cut in half
• 2 C. taco blend cheese
• 1 small can green chilis
• Green onions, for garnish

Directions

1. Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
2. Cook the ground beef in a large skillet over medium-high heat until completely browned, then drain any excess fat if needed.
3. Add the taco seasoning to the meat, stir to combine, and sauté for another 2–3 minutes.
4. Stir in the corn, enchilada sauce, refried beans, and green chilis until well blended, then let the mixture simmer for about 5 minutes.
5. Place a layer made of 4 of the halved flour tortillas in the bottom of the prepared baking dish, covering the surface.
6. Top the tortillas with half of the meat mixture and then half of the shredded cheese.
7. Add another layer with the remaining tortillas, then the rest of the meat mixture, and finish with the remaining cheese on top.
8. Bake for about 20 minutes, or until the casserole is bubbly and the cheese is melted.
9. Garnish with freshly chopped green onions before serving, if desired.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 500 kcal | Servings: 8

Tips

For the best texture, drain the cooked ground beef well and make sure the corn is fully drained so the filling stays thick and doesn’t get watery.

Let the casserole rest for about 5–10 minutes after baking so it sets up a bit and is easier to slice; store leftovers covered in the refrigerator for up to 3 days and reheat in the oven or microwave.

FAQ

Can I use chicken instead of beef?
Yes, you can substitute cooked shredded chicken for the ground beef; just stir it in with the sauce and beans and skip the browning step.

Can I use corn tortillas instead of flour?
You can, but the texture will be a bit different and more like an enchilada bake; if using corn tortillas, consider lightly warming them first so they don’t crack.

Is this casserole spicy?
With mild enchilada sauce and green chilis, it has a gentle kick; for more heat, use hot enchilada sauce or add a pinch of crushed red pepper.

Can I make it ahead of time?
Yes, assemble the casserole, cover tightly, and refrigerate for up to 24 hours; bake as directed, adding a few extra minutes if it’s cold from the fridge.

What toppings go well with this?
Try sour cream, salsa, guacamole, chopped tomatoes, shredded lettuce, or extra green onions for a burrito-style plate.