Even casserole nay-sayers will be happy with this one: Beef Burrito Casserole
I kind of had a tough time with what I should call this recipe. My head kept wanting me to call these enchiladas… but they’re made with flour tortillas instead of corn, and there is absolutely no enchilada sauce involved. In fact, there is no sauce of any kind involved. And since they’re all nicely snuggled into a casserole dish, and because this meal provided great comfort to my family, I decided to dub this as Beef Burrito Casserole. Whatever it is, it’s a totally family-friendly dinner idea. I was really happy to find my son asking for seconds (something he definitely doesn’t do if he is not super psyched about what I’ve made for dinner).
This is so easy to make. The meat/bean mixture is quickly done in a saute pan. Then a generous spoonful of the meat is scooped into the center of the tortilla.
The tortilla is wrapped snuggly around the filling…
…and then it’s placed seam-side-down in a casserole dish (just like you do when you make enchiladas).
Sprinkle cheese on top… and green onions, if your family will let you get away with a few of those.
Cover and bake until the cheese is all nice and melted and yummy. That’s it. It’s a super easy dinner recipe to make. You can let people choose what they want on top… salsa, sour cream and avocado were our choices. A little chopped tomato would be good too. I think your family will love it and ask for it again (at least mine has!) Enjoy!
Yield: 8 burritos
Prep Time: 25 min
Cook Time: 40min
Beef Burrito Casserole
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
One 14-ounce can chili beans, drained
1 cup bottled chunky salsa
1/3 cup grated Parmesan cheese
Eight 8-inch flour tortillas
2 cups shredded cheddar or jack cheese (or mixture of both)
3 green onions, chopped
sour cream, salsa and avocado, for serving
1. In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.
2. Preheat the oven to 350 degrees F. Spray a 13x9-inch glass baking dish with nonstick spray.
3. Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly. Serve burritos with sour cream, salsa and avocado, as desired.
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