Burrito Casserole with Beef and Green Chili

Tell me who doesn’t love a good Burrito Casserole with Beef and Green Chili, wrapped in flour tortillas, and smothered with a creamy cheese topping? This authentic Mexican burrito recipe is an easy baked burrito casserole that’s a great make-ahead meal.

If you are looking for other hearty Mexican casseroles, try my Beef and Cheese Sanchiladas or my Taco Rice Casserole.

This easy beef burrito casserole is so delicious and the best make-and-bake-later recipe. I love a casserole I can make in the morning and bake later that night for dinner. It makes my evening so much easier.

I really like that most Mexican dishes, appetizers, and soups, like my Mexican Beef and Rice Skillet, are so economical, too. They bring that belly-filling satisfaction of beef dinners without breaking the bank. I find that I often have most of the ingredients on hand in my pantry.

So whether it’s this dish, Creamy Taco Soup, or Oven Baked Tacos, grab your ground beef. We have dinner to cook!

Ingredients and Substitutions

• Ground beef: Or substitute any fully cooked ground meat, or chopped or shredded chicken.
• Flour tortillas: We use 8-inch tortillas, but 6-inch work well too.
• Green enchilada sauce: Used in both the filling and the topping
• Frozen corn: Substitute canned corn if it is drained and washed.
• Cream cheese
• Sour cream
• Cheddar cheese
• Cream of chicken soup
• Dry Ranch dressing mix
• Black beans: Drained well
• Diced tomatoes and green chilies: Drained well
• Taco sauce: You can substitute this with strained or thick salsa in a pinch.
• Mexican spices: ground cumin, onion powder

Burrito Casserole Step By Step Instructions

Step 1: Preheat the oven to 350 degrees. Cook the ground beef with the spices in a skillet over medium high heat until cooked throughout. Drain the fats.

Step 2: Add the cream cheese, 1 can green enchilada sauce, diced tomatoes and green chilies, corn, and black beans, gently stirring to combine.

Step 3: In a bowl, combine the sour cream, cream of chicken soup, 1 can of enchilada sauce, and the dry Ranch dressing mix; spread one-third of this mixture evenly across the bottom of a greased 9 x 13 pan.

Step 4: Warm the tortillas a bit in the microwave, a few at a time. Fill each tortilla with the ground beef mixture, then roll each into a burrito. Place the burritos side by side in the prepared 9 x 13 pan.

Step 5: Spread the remaining two-thirds of the sour cream mixture over the burritos; cover with foil and bake for 30 minutes.

Step 6: Remove the foil and top with cheese, then continue baking, uncovered, for an additional 10-15 minutes, or until the burritos are hot throughout and the cheese is bubbly on top.

Let the burrito casserole rest for 5-10 minutes before serving.

Making the Burrito Casserole Ahead of Time

I often make it in the morning and then store it in the fridge until I’m ready to bake it that evening or even the next day. Just be sure you get it out of the fridge and uncover it about an hour before you want to bake it.

If the burritos are still chilled when this casserole goes into the oven, I’d add about 10-15 minutes additional cooking time before uncovering to add the cheese.

The burrito bake is hot and safe to eat when it registers 160 degrees F at the center with an instant-read thermometer.

More Mexican-Inspired Recipes to Enjoy

My family can never get enough Mexican food! From One-Skillet Cheesy Enchilada Orzo to Chicken and Black Bean Enchiladas, and everything in between, they never seem to tire of Tex Mex or Mexican flavors.

Serve it with Pitcher Margaritas and Smoked Queso Dip, and dinner is done!