Name: Cheesy Baked Burrito Casserole Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: Casserole
Ingredients: 1 lb. ground beef; 2 tsp. onion powder; 1 ½ tbsp. taco seasoning; 1 ½ cups refried beans; 10 oz. can condensed cream of chicken soup; ½ cup sour cream; 6 flour tortillas; 2 cups mixed cheese, shredded cheddar and Monterey jack; ½ squeezed lime juice; Chopped cilantro, for garnish, optional

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This burrito casserole is loaded in the best way. You’ve got seasoned ground beef, refried beans, soft tortillas, a creamy sauce, and a ridiculous amount of melted cheese all layered together into one comforting, scoopable burrito bake. It tastes like a beefy, cheesy burrito turned into a casserole, and it’s the kind of dinner that makes everyone hover around the pan waiting for the first slice. The best part is how easy it is. You layer everything, bake it, and suddenly you’ve got a weeknight dinner that tastes like you really tried.

Table of Contents

Why This Is The Best Burrito Casserole Recipe

If you love burritos as much as I do, this one is going to become a repeat recipe. It hits all the best burrito flavors but skips the rolling, which is exactly what I want on a busy night. You get the same seasoned beef, creamy bean layer, tortillas, and gooey cheese, but it bakes into a casserole that slices clean and feeds a crowd.

This burrito casserole is also one of those “the oven does the work” dinners. It takes just a few minutes to layer, then the bake time handles the rest. It’s perfect for weeknights, meal prep, and potlucks, because it reheats well and still tastes amazing the next day.

And if you want easy sides, this pairs perfectly with my copycat Chipotle guac and these easy air fryer tortilla chips. They make the whole meal feel like a full-on burrito night without any extra effort.

Burrito Casserole Ingredients

1 lb. ground beef
2 tsp. onion powder
1 ½ tbsp. taco seasoning
1 ½ cups refried beans
10 oz. can condensed cream of chicken soup
½ cup sour cream
6 flour tortillas (or corn tortillas)
2 cups mixed cheese, shredded cheddar and Monterey Jack
½ squeezed lime juice
Chopped cilantro for garnish, optional

If you end up with some extra ground beef, you can just use it to make this Mexican casserole or this John Wayne casserole! They're two of my favorite Tex-Mex recipes, so I highly recommend making them sometime.

Or, if you love steak and are looking for something a little different, check out these street tacos.

How To Make Burrito Casserole

Step 1: Cook the beef

Preheat your oven to 350°F (180°C). Cook the beef in a skillet over medium-high heat until browned. Break it up as it cooks, so you get small, even crumbles. Add the onion powder, taco seasoning, and squeezed lime juice to the skillet. Stir well so the beef is evenly coated and the seasoning blooms in the heat.

Step 2: Add the beans

Add the refried beans to the skillet and mix until everything is smooth and combined. You should end up with a thick, spreadable beef-and-bean mixture.

Step 3: Make The Soup Mixture

In a bowl, stir together the condensed soup and sour cream until smooth. Spread a thin layer of the soup-sour cream mixture on the bottom of a 13x9-inch baking dish. This helps prevent sticking and keeps the bottom tortillas from drying out.

Step 4: Build the casserole

Cut the tortillas in half. Place them around the edges of the baking dish with the flat-cut sides facing outward. Use two halves on each long side and two halves along the top and bottom, overlapping slightly so the base is covered.

Spread ⅓ of the beef-and-bean mixture over the tortillas. Spoon ⅓ of the creamy sauce over the top and spread it out. Finish with ⅓ of the shredded cheese. Repeat the same layers two more times until everything is used up, finishing with the remaining cheese on top.

Step 5: Bake the casserole

Bake for 20 to 25 minutes, until the casserole is hot and bubbly and the cheese is melted. Let the casserole cool on a wire rack for 10 minutes before slicing and serving. This helps it set, so you get clean slices instead of a cheesy scoop pile.

Expert Tips To Make The Best Burrito Casserole

Brown the beef well before seasoning. Let it cook until you get some deep brown bits in the pan, not just gray beef. That extra browning adds a ton of flavor and keeps the casserole from tasting flat. If there’s a lot of grease, drain most of it so the layers don’t turn oily.
Season, then let it simmer for a minute. After you add the taco seasoning, onion powder, and lime juice, stir and let it cook for 60 seconds. That quick simmer wakes up the spices and makes the filling taste more like a burrito and less like plain ground beef.
Make the beef and bean mixture spreadable. Refried beans can be thick, so stir until the mixture is smooth and easy to spread in the dish. If it feels too stiff, add 1 to 2 tablespoons of water and stir again. A softer mixture layers better and bakes more evenly.
Use the thin sauce layer on the bottom every time. That first swipe of the condensed soup and sour cream mixture prevents sticking and keeps the bottom tortillas from drying out. It also helps the casserole slice clean instead of tearing.
Overlap the tortillas slightly. Tortillas shrink a bit as they bake, so a small overlap helps you avoid gaps. If you notice bare spots, patch them with extra tortilla pieces so every slice holds together.
Shred your own cheese if you can. Pre-shredded cheese works, but freshly shredded melts more smoothly and gives you the gooey pull that makes burrito casserole so satisfying. If you use pre-shredded, it may melt a little thicker because of the anti-caking coating.
Cover if the cheese browns too fast. If your top is browning before the casserole is hot and bubbly, loosely cover the dish with foil for the last few minutes. That keeps the cheese from getting too dark while the inside finishes heating through.
Let it rest before slicing. The 10-minute rest matters. The layers set up, the filling thickens slightly, and you get clean slices instead of a hot, sliding stack. If you want perfect squares, rest for 15 minutes.

Burrito Casserole FAQS

Can this casserole be made ahead of time?

Yes. You can assemble the casserole, cover it tightly, and refrigerate it for up to 2 days. When you’re ready to bake, let it sit on the counter for 20 to 30 minutes while the oven preheats, then bake and add a few extra minutes if needed until it’s hot and bubbly in the center.

Can I freeze burrito casserole?

Yes. Assemble it in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding extra time until fully heated through. You can also bake from frozen, but it will take significantly longer, and the edges can dry out, so thawing first gives the best result.

How do I reheat burrito casserole?

For the best texture, reheat in the oven at 350°F covered with foil until hot, then uncover for a few minutes to re-melt the cheese. For single portions, the microwave works too. Add a small splash of water, cover loosely, and heat in short bursts so it stays creamy instead of drying out.

Can you use corn tortillas to make burrito casserole?

Yes, corn tortillas work, but the texture is a little different. Corn tortillas can be slightly more fragile and can soften faster. If you use them, overlap a bit more and make sure the first sauce layer is spread evenly so the bottom doesn’t dry out.

Can I use different meat besides ground beef?

Yes. Ground turkey, shredded chicken, or even leftover taco meat work great. Just make sure the filling isn’t too dry before layering. If it looks thick, add a small splash of water or broth to keep the casserole moist.

What cheese is best for burrito casserole?

A Mexican blend is easy and melts well, but cheddar, Monterey Jack, pepper jack, or a mix of cheddar and Jack are all great. If you want the smoothest melt and the best cheese pull, shredding your own cheese usually works better than pre-shredded.

How do I keep burrito casserole from getting soggy?

Do not overload it with extra sauce, and make sure your beef mixture isn’t greasy. Draining excess fat from the beef helps a lot. Also, let the casserole rest for 10 minutes before slicing so the layers set instead of sliding.

What can I serve with burrito casserole?

It goes great with classic Mexican sides like tortilla chips and this Moes queso, or Taco Bell nacho cheese sauce, or Chipotle cilantro rice. A simple salad, pico de gallo, or a quick corn and black bean salsa also pairs really well if you want something fresh next to all that cheesy goodness.

Casserole Recipes To Try Next

I've made a ton of casserole recipes recently. So if you're looking for more easy casserole recipes, we have a bunch on the blog to choose from! Here are some of our most popular recipes:

Yield: 8 servings

Cheesy Baked Burrito Casserole Recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 lb. ground beef
2 tsp. onion powder
1 ½ tbsp. taco seasoning
1 ½ cups refried beans
10 oz. can condensed cream of chicken soup
½ cup sour cream
6 flour tortillas
2 cups mixed cheese, shredded cheddar and Monterey jack
½ squeezed lime juice
Chopped cilantro, for garnish, optional

Instructions

Preheat oven to 350°F (180°C).
Cook the beef in a skillet over medium-high heat until browned on all side.
Add onion powder, Taco seasoning, and squeezed lime juice to the same skillet.
Add refried beans and stir well to combine everything together.
In a bowl, combine condensed soup with sour cream.
Add a thin layer of the condensed soup mixture on the bottom of a 13x9-inch baking dish.
Cut the tortillas in half and place the flat-cut side along the edges of the baking dish. Two pieces on the sides, and two on top and bottom, overlapping.
Spread ⅓ of the beef mixture, ⅓ of the condensed soup-sour cream mix, and ⅓ of the cheese mix on top of the tortillas.
Repeat the layers twice more until you use up all of the ingredients. Finish by topping it with the remaining cheese.
Bake the casserole for 20-25 minutes.
Cool the casserole on a wire rack for 10 minutes before slicing and serving.

Nutrition Information:

Serving Size:

1 serving
Amount Per Serving: Calories: 372Total Fat: 18gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 28gFiber: 0gSugar: 0gProtein: 24g