Beefy Layered Burrito Casserole
This casserole is very hearty and flavorful. I serve it with a dallop of sour cream on top. Great to make ahead and bake later.
- Ready In:
- 2 lbs lean ground beef
- 1 small white onion, chopped
- 2 cups cooked rice
- 1 (10 3/4 ounce) can condensed cheddar cheese soup or (10 3/4 ounce) can nacho cheese soup
- 1 (1 1/4 ounce) packet taco seasoning
- 12 burrito-size flour tortillas
- 1 (16 ounce) salsa
- 1 (15 ounce) can black beans, drained
- 1 (29 ounce) can corn, drained
- 4 cups shredded cheddar cheese
- 1 (10 ounce) can enchilada sauce
- 2 tablespoons cilantro
- Preheat oven to 350.
- In a large skillet, brown ground beef with onion; drain. Return beef & onions to hot skillet off of heat and stir in rice, undiluted soup and taco seasoning. Mix together well.
- Lightly spray a lasagna pan/ 13" x 9" pan with nonstick cooking spray.
- Line bottom of pan with 4 of the tortillas.
- Evenly cover tortillas with half of the meat/rice mixture, then 1/2 of the salsa, then sprinkle with half of the corn, half of the black beans and 1 cup of cheese.
- Cover again with 4 more of the tortillas and repeat these layers again.
- Finally, top with the last 4 remaining tortillas. Pour entire can of enchilada sauce over top. Sprinkle with remaining 2 cups cheese and cilantro.
- Bake at 350 for about 25 minutes.
- Serve with a dallop of sour cream, if desired.
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I make this whenever I am cooking for a large group. Everyone loves it, and I double the recipe and put in my large chafing dish. It easily feeds 20 or more people depending on whatever else you are serving. I also usually prepare it the night before and add the enchilada sauce and cheese and cilantro before putting it in the oven the following day. I also cook my brown rice in beef broth for extra flavor and I'm trying fiesta corn this time.Reply
I found this recipe while looking for a change from standard enchilada casserole ,it is a big hit I have made it several times now and have changed a few this to suit our family. 1 I make black bean and corn salsa and use it to replace the salsa black beans corn and cilantro about 30 oz or so used, save the rest. 2 I use extra enchilada sauce since I removed the salsa you need a little extra wet ingredient ,3 I use knorr brand Mexican rice you could probably use taco, spanish or fajita flavors but my kids love the Mexican.4 I add a layer of refried beans to the bottom of the dish 5 I cut few shells into strips and weave them for the top layer just to jazz up the visual. we make meals for people in our church who have some life crisis that puts home cooked meals out of reach for the time, when its our turn this one is requested it can be made a day in advance and is easy to pop in oven and is very filling.....pairs very well with home made white queso and guacamole ....thank you very much for this recipe we have had countless people truly enjoy it over the past yearReplies 1
I made this for a New Year's Day party we go to every day. The hostess callled me the next day and told me that her daughter took this to work and wanted the recipe. It really is good. I had the problem with the tortillas too, I did use less corn, but I love rice. Today I am going to cover the top with sour cream, enchilada sauce, black olives, green onions and cilantro and bake 5 minutes before serving.Reply
This is very good but I could not find packages of 12 burrito-size tortillas so I bought a package of 8 and planned to supplement with some smaller ones that I had on hand. However, after using all 8 burrito-size tortillas, I could not get all these ingredients into one 9 X 13 pan. I also question 29 ounces of caned corn. In reality, these ingredients will make TWO 9 X 13 pans. The only additional item needed was a second can of enchilada sauce for the top of the second casserole. I made this for a church luncheon and everyone loved it! I will make it again, but cut the ingredients in half for one casserole.1Reply
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