Quick and Easy Burrito Casserole

This is a recipe that I’ve had for awhile and I’ve tweaked it a bit here and there to get it to our liking. I’ve actually had it on the menu plan for the past couple of weeks but haven’t been able to make it as we’ve just had some hectic schedules here lately.

You can call the kids in to help with this one. My littles like to tear up the tortillas and sprinkle on the cheese while the girls like helping to stir the meat and bean mixture and spread the sour cream. You can also let them help make a salad to go along with this yummy dish!

Quick and Easy Burrito Casserole

Ingredients:

  • 1 lb of ground meat (I like to use ground turkey for this)
  • 1 onion, chopped (optional)
  • 1 pack of Lipton Onion Soup Mix
  • 1 package taco seasoning
  • 8 large flour tortillas
  • 1 large can refried beans (I use a 31 oz can) or you can use about 3 c. homemade refried beans.
  • 2 – 3 c. Shredded cheese
  • 1 or 2 cans cream of mushroom soup
  • 1/2 c. sour cream

Directions:

Preheat oven to 350.

Spray a 9×13 casserole dish.

Brown the meat and onion, if using and drain any excess grease.

Add seasonings and stir in refried beans.

You can also mix in a can of soup if you want to make it go a little farther.

Mix one can of soup and the sour cream in a bowl.

Spread 1/2 of the sour cream mixture in the bottom of your greased casserole dish.

Tear 4 flour tortillas into bite size pieces and spread over sour cream mixture.

Layer 1/2 of the meat and bean mixture over this.

Sprinkle with a layer of cheese.

Repeat the layers, ending with cheese.

Bake for 20-30 minutes until heated through and the cheese is bubbly.

Serve with sour cream, salsa, guacamole, yellow rice, and a nice salad for a hearty meal.

This would probably also work well as a freezer meal if you wanted to double the recipe and make an extra casserole for later.

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