Mexican Tex Mex Burrito Enchilada Casserole
Take your taste buds on a flavor-packed journey with this Mexican Tex Mex Burrito Enchilada Casserole—a mouthwatering fusion of two iconic dishes that’s perfect for family dinners or gatherings. This layered casserole features tender flour tortillas stuffed with a savory blend of seasoned ground beef, fluffy rice, black beans, and sweet corn, all rolled up and smothered in rich enchilada sauce and gooey melted Mexican cheese. With just 20 minutes of prep time, this satisfying bake comes together effortlessly in one dish, creating a hearty, cheesy masterpiece with layers of bold, Tex-Mex-inspired flavors. Top it off with a dollop of sour cream, fresh cilantro, and spicy jalapeños for the ultimate finishing touch to this crowd-pleasing Tex-Mex casserole.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Minced garlic
- 2 cups Enchilada sauce
- 1 packet Taco seasoning
- 2 cups Cooked white or brown rice
- 1 cup Canned black beans, drained and rinsed
- 1 cup Canned corn, drained
- 6 pieces Large flour tortillas
- 2 cups Shredded Mexican cheese blend
- 1 cup Sour cream
- 2 tablespoons Cilantro, chopped (optional)
- 0.25 cup Sliced jalapeños (optional)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the olive oil. Once hot, sauté the diced onion until translucent, about 3 minutes, then add the minced garlic and cook for another 1 minute.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks. Drain any excess grease.
Stir in the taco seasoning and 1 cup of enchilada sauce. Cook for an additional 2 minutes, then remove from heat.
In a mixing bowl, combine the cooked rice, black beans, and corn. Mix well.
Lightly grease a 9x13-inch casserole dish. Spread 1/2 cup of enchilada sauce evenly on the bottom of the dish.
Assemble the burrito filling by dividing the rice mixture and beef mixture evenly among the flour tortillas. Add a small handful of shredded cheese to each and roll them into burritos, tucking in the ends.
Place the rolled burritos seam-side down in the casserole dish. Pour the remaining enchilada sauce evenly over the top of the burritos and sprinkle the remaining shredded cheese over everything.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Serve topped with sour cream, chopped cilantro, and sliced jalapeños if desired.
Nutrition Facts
Calories |
5567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.5 g | 420% | |
| Saturated Fat | 157.8 g | 789% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 14192 mg | 617% | |
| Total Carbohydrate | 429.1 g | 156% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 46.4 g | ||
| Protein | 255.1 g | 510% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4353 mg | 335% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3717 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
