Beefy Layered Burrito Casserole Recipes

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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.

Provided by Parsley

Categories     One Dish Meal

Time 40m

Yield 9 serving(s)

Number Of Ingredients 12



Beefy Layered Burrito Casserole image

Steps:

  • 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.

Nutrition Facts : Calories 938.1, Fat 38.7, SaturatedFat 18.5, Cholesterol 126, Sodium 1781.7, Carbohydrate 99.9, Fiber 10, Sugar 7.5, Protein 49.9

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 1 (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

BURRITO CASSEROLE

This is a very moist and delicious burrito casserole. Kids love it and you can add all your favorite burrito toppings like sour cream, extra cheese, lettuce, tomatoes, black olives...The sky's the limit to satisfy your Tex-Mex taste buds! Enjoy!

Provided by Renee

Categories     Main Dish Recipes     Casserole Recipes

Time 50m

Yield 12

Number Of Ingredients 11



Burrito Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
  • Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Combine refried beans and burrito seasoning in a bowl and mix well. Add mixture to the beef in the skillet and stir well.
  • Mix cream of mushroom soup and sour cream together in a bowl.
  • Place a layer of chips into the prepared casserole dish to just cover the bottom. Follow by 1/2 the meat mixture, 1/2 the soup mixture, 1 cup shredded Mexican cheese blend, and 1/2 the salsa. Repeat layers and top with remaining cheese.
  • Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 452 calories, Carbohydrate 34.3 g, Cholesterol 57.7 mg, Fat 27.7 g, Fiber 4.2 g, Protein 18.4 g, SaturatedFat 11.1 g, Sodium 932 mg, Sugar 1.6 g

cooking spray
2 tablespoons olive oil
½ large yellow onion, chopped
1 pound ground beef
1 (16 ounce) can refried beans
1 (1 ounce) package burrito seasoning
1 (14.5 ounce) package tortilla chips
1 (10.75 ounce) can condensed cream of mushroom soup
4 ounces sour cream
2 ½ cups shredded Mexican cheese blend
1 (8 ounce) jar salsa

BEEFY NAKED BURRITO SKILLET

Quick and delicious entrée with all the burrito ingredients you want, minus the tortilla. Served with a side salad, it's a complete meal.

Provided by Tammy Lynn

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 30m

Yield 6

Number Of Ingredients 9



Beefy Naked Burrito Skillet image

Steps:

  • Heat a non-stick skillet over medium-high heat. Cook and stir ground beef, onion and bell pepper until beef is browned and onion is translucent, about 5 minutes. Stir in cumin and chili powder. Remove mixture from pan with a slotted spoon and set aside.
  • In same skillet, prepare Knorr® Rice SidesTM- Beef flavor according to package directions.
  • Stir pinto beans and seasoned beef mixture into the rice; continue cooking until thoroughly heated, about 2 minutes. Reduce heat to low.
  • Top with Cheddar cheese and continue cooking until cheese melts. Serve with sour cream and any additional favorite toppings.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 33.4 g, Cholesterol 60.4 mg, Fat 14.1 g, Fiber 5 g, Protein 22 g, SaturatedFat 6.4 g, Sodium 480.9 mg, Sugar 1.4 g

1 pound ground beef
1 medium onion, diced
1 bell pepper, diced
1 teaspoon cumin
1 teaspoon chili powder
1 (5.5 ounce) package Knorr® Rice Sides™ - Beef flavor
1 (15 ounce) can low-sodium pinto beans, rinsed and drained
½ cup shredded Cheddar cheese
1 tablespoon Sour cream for topping

LAYERED BURRITO BAKE

Ground beef, salsa, refried beans and cheese are layered between tortillas for a burrito bake that's like a fiesta in a dish.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 10



Layered Burrito Bake image

Steps:

  • Heat oven to 400ºF.
  • Brown meat with peppers, carrots, onions and garlic in large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 min. Remove from heat. Stir in corn.
  • Spread 2 cups tomato mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 4 tortilla halves, with cut-sides of tortillas facing sides of dish. Cover with layers of half the beans, 2-1/2 cups of the remaining tomato mixture and 1/2 cup cheese. Repeat layers. Top with remaining tortillas, tomato mixture and cheese; cover with sheet of foil sprayed with cooking spray.
  • Bake 35 to 40 min. or until heated through, uncovering for the last 5 min. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 420, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1210 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 26 g

1 lb. extra-lean ground beef
1 each red pepper, large carrot and large onion, chopped
2 cloves garlic, minced
2 cans (14.5 oz. each) no-salt-added diced tomatoes, undrained
2 cups TACO BELL® Thick & Chunky Salsa
1 tsp. ground cumin
1 cup frozen corn
6 flour tortillas (8 inch), cut in half
1 can (16 oz.) TACO BELL® Refried Beans
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

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