Wet Burrito Casserole
Get ready to fall in love with this hearty and flavorful Wet Burrito Casserole—a one-pan masterpiece that's perfect for satisfying your Mexican food cravings! This crowd-pleasing recipe layers tender flour tortillas stuffed with seasoned ground beef, creamy refried beans, and melted Mexican blend cheese, all smothered in rich enchilada sauce for that signature "wet" burrito experience. Baked to perfection in just under an hour, this dish brings the bold flavors of a traditional burrito into an easy-to-serve casserole that’s ideal for weeknight dinners or potlucks. Customize with toppings like shredded lettuce, diced tomatoes, sour cream, and fresh cilantro to add a burst of freshness to every bite. With its melty, cheesy goodness and simple prep, this Wet Burrito Casserole is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 3 cups enchilada sauce (red or green)
- 16 ounces refried beans
- 8 medium-sized flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 cup diced tomatoes (optional, for garnish)
- 1 cup shredded lettuce (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet. Cook for an additional 3-4 minutes until the onion is softened and the garlic is fragrant.
Stir in the taco seasoning and 1/4 cup of the enchilada sauce. Mix well to combine, then remove from heat.
Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of the prepared baking dish.
Lay a tortilla on a flat surface and spread about 2 tablespoons of refried beans down the center of the tortilla. Add a scoop of the seasoned ground beef mixture and sprinkle with a small handful of shredded cheese.
Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, refried beans, ground beef, and cheese until the baking dish is full.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered. Sprinkle the top with the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Optional: Top with diced tomatoes, shredded lettuce, sour cream, and fresh cilantro for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 5.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 463 mg | 36% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 715 mg | 15% | |
*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.
