Beef Burrito Casserole

Even casserole nay-sayers will be happy with this Beef Burrito Casserole.  It’s a dreamy dinner recipe because you will find that everyone will be satisfied with this one.  What’s not to like when you have rolled up burritos smothered with melted cheese on top?

Watch the short video showing you how to make this Beef Burrito Casserole, then scroll to the bottom of this post to print out the complete recipe so you can make it at home.

Beef Burrito Casserole

I make this recipe in a 9×13-inch pyrex pan because I use that pan for absolutely everything!

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).

How to Make Beef Burrito Casserole : add beef mixture to flour tortillas

How to Make Beef Burrito Casserole:

This dinner is so easy to make.  The meat/bean mixture is quickly cooked in a saute pan.  It’s non-traditional because there is a little bit of Parmesan cheese mixed in too.  That’s what makes these different!  Then a generous spoonful of the meat is scooped into the center of the tortilla.

How to Make Beef Burrito Casserole : wrap burritos

The tortilla is wrapped snuggly around the filling…

How to Make Beef Burrito Casserole : beef burritos in pan

…and then it’s placed seam-side-down in a casserole dish (just like you do when you make enchiladas).

How to Make Beef Burrito Casserole - add cheese

Sprinkle cheese on top… and green onions, if your family will let you get away with a few of those.

Beef Burrito Casserole

Cover and bake until the cheese is all nice and melted and yummy.  That’s it.

One serving of Beef Burrito Casserole

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.  The “I like things plain” eaters can just eat them as-is and nix the toppings.

Beef Burrito Casserole

I think your family will love it and ask for it again (at least mine has!)  Enjoy!

Red Casserole Dish

When I make this for guests that are not my everyday family, I like to use my beautiful red ceramic baker instead of the pyrex!

Here are a few more casserole recipes you might enjoy:

4.75 from 4 votes

Beef Burrito Casserole

Super easy family-style, popular dinner recipe.

Course Main Course
Cuisine Mexican
Keyword mexican, burrito, casserole
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 burritos
Calories 457 kcal


  • 16 ounces ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 14-ounce can chili beans, drained
  • 1 cup bottled chunky salsa
  • 1/3 cup grated Parmesan cheese
  • 8 8-inch flour tortillas
  • 2 cups shredded Cheddar- Jack cheese
  • 3 whole green onions, chopped
  • sour cream, salsa and avocado for serving (optional)


  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.

Recipe Video

Nutrition Facts
Beef Burrito Casserole
Amount Per Serving (1 burrito (no added toppings))
Calories 457 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 61mg 20%
Sodium 1258mg 52%
Potassium 591mg 17%
Total Carbohydrates 39g 13%
Dietary Fiber 4g 16%
Sugars 6g
Protein 25g 50%
Vitamin A 7.1%
Vitamin C 2.8%
Calcium 46.2%
Iron 22.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

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  • Karen Vollmar wrote:

    Hi Lori, I love your Beef burrito casserole!
    I would like to try it with chicken….have you develop a recipe for chicken?
    Thanks……love all your recipes, Karen

    • Lori Lange wrote:

      I haven’t tried it with chicken, but it would probably work!

  • Debbie wrote:

    Not sure why Parmesan cheese is used. It ruined the taste for me. I will make these again but no Parmesan. It doesn’t go with burritos!!

    • Lori Lange wrote:

      Sorry you did not like it. The recipe is just a little bit different than making classic burritos!

  • Anonymous Pi wrote:

    We make these to eat during the week for quick and easy dinners, but one drawback is that once they cool down, particularly if you refrigerate them in the pan, they can be difficult to separate without tearing the tortillas as you pull them apart.

    We solved this problem by making parchment paper sleeves, just big enough to cover the bottom and sides of each burrito. Once they’ve cooled you can just lift them out and wrap for storage in the refrigerator. The cheese doesn’t really stick to the parchment paper at all, so you just pull the paper off before eating or reheating.

    This adds a little bit of work to the assembly process, but it makes getting them out of the pan without tearing holes in the neighboring tortillas simple and neat.

  • JRV wrote:

    What temp do you bake this on?

    • Lori Lange wrote:

      It’s all in the recipe: 350 degrees F.

  • Gay Kennedy wrote:

    Yum!  Just finished dinner with this recipe. Will definitely repeat this one. 


    Made this dish tonight, it turned out delicious. The only thing I did was put in a pkg of burrito sauce, like taco sauce. It was just a short cut to take care if the spices, but I did put in the garlic. Made some Spanish rice and a little salad for the sides. One burrito is enough with sides. This was as good as any you buy in a restaurant.
    Thank you for the receipe.

  • Beth H wrote:

    I just made this tonight and it was surprisingly good for such a simple recipe! I’ve never used chili beans before, but they add a lot of flavor. These burritos are BIG… even my husband couldn’t finish two. (I see a midnight snack in my future!) Thanks for the recipe!

  • Gail wrote:

    Can this recipe be made ahead and frozen?  And if it could be would thaw prior to baking?

    • Lori Lange wrote:

      I have not tried freezing ahead.

  • Marian wrote:

    Looks good I’m having it for dinner to nite!

  • Deb wrote:

    Are the beans chili beans in sauce or just kidney beans?
    Trying to control the amount if sodium and usually beans in special sauce hae more sodium. Thanks for clarifying. The dish sounds delicious!

    • Lori Lange wrote:

      yes, it calls for the chili beans that are in the sauce.

  • janmaus wrote:

    Except for the four tortillas, those look just like enchiladas–seriously, enchiladas don’t need to be drowned in sauce and the filling looks easy and delicious. I’ll be trying this soon, probably with corn tortillas and an end finish of queso blanco, diced onion, and chopped cilantro. The good thing about using flour tortillas is that, they hold up better in the oven heat. However, a delicious and fat free corn tortilla is about 1/3 of the calories of a flour tortilla of the same size

  • Stacy @Stacy Makes Cents wrote:

    These were super yummy! I served with a dollop of sour cream on top – because everything is better with sour cream. They were so easy and great for our Taco Tuesday! Thanks!

  • kirsten wrote:

    No matter how you label it–this casserole looks delicious. I’ve got plenty of ground beef in the freezer from the side of beef–and my family would eat this up.

  • Pati L wrote:

    Funny, here I thought burritos were corn tortillas & enchiladas were flour! This is very similar to how I’ve been making an enchilada recipe I found in a magazine years ago. Only differences are refried beans vs chili beans, black olives vs green onions on top, and your use of parmesan cheese! We prefer flour tortillas and like them a tad crunchy on the outside (offsets the refried beans mush inside) so I don’t make ours extra saucy; it only calls for salsa just like yours here. I look forward to trying YOUR recipe! Anything to change up our norm! 🙂 It sounds interesting and yummy!

  • pam masters wrote:

    Yes this looks yummy..ive always made it with beef and refried beans. Im excited to try it with chili beans yum. I also spread can Campbell’s cheddar cheese soup..but yours looks better.

  • Miranda wrote:

    I made this tonight and it was delicious! Everyone loved it. Thanks for the great idea.

  • Karen @ The Food Charlatan wrote:

    You are so good at simplifying life, Lori. And dinner. Yum!

  • Chelsea @chelseasmessyapron wrote:

    I have made some recipes I’m never really sure what to call either! Beef burrito casserole is a perfect name! And these look so gooey and cheesy. I love the chili beans in the filling 🙂