Tell me who doesn’t love a good ground beef burrito, smothered with a creamy topping and lots of cheese. An authentic Mexican burrito recipe, Loco Burritos Grande Made with Ground Beef is an easy baked burrito casserole that’s a great make-ahead meal.
Smothered Burritos Grande Made with Ground Beef Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We? 🙂
I swear. My family can never get enough Mexican food! From Beef and Cheese Sanchiladas (a cross between enchiladas and sanchos) to One-Skillet Cheesy Enchilada Orzo and everything in between, they never seem to tire of Tex Mex or Mexican flavors.
Not that I’m complaining – truly. I find Mexican dishes very easy to prepare and lots of times I have most of the ingredients on hand in my pantry.
Most Mexican casseroles, appetizers, and soups are economical and are good candidates for make-ahead meals, too. I love a casserole I can make in the morning and bake later that night for dinner – it makes my evening so much easier.
What to Love About Smothered Ground Beef Burritos –
- They make a fabulous ground beef meal.
- Your family will go crazy.
- We all need more creamy casserole recipes in our lives.
What Ingredients Will I Need to Make Loco Burritos Grande Casserole?
- Ground beef
- Mexican spices – ground cumin, onion powder
- Cream cheese
- Green enchilada sauce, both in the filling and the topping
- Diced tomatoes and green chilies, drained well
- Black beans, drained well
- Frozen corn
- Taco sauce
- Sour cream
- Cream of chicken soup
- Green enchilada sauce
- Dry Ranch dressing mix
- Flour tortillas
- Cheddar cheese
- Your favorite Mexican toppings, such as sour cream, cilantro, guacamole, etc.
How to Make Cheesy Burritos Grande in 6 Easy Steps
- 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.
- Add the cream cheese, 1 can enchilada sauce, diced tomatoes and green chilies, corn, and black beans, gently stirring to combine.
- In a bowl, combine the sour cream, cream of chicken soup, 1 can 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.
- Warm the tortillas a bit in the microwave, a few at a time. Fill each tortilla with the ground beef mixture, rolling each one into a burrito. Place the burritos side-by-side into the prepared 9 x 13 pan.
- Spread the remaining two-thirds of the sour cream mixture over the top of the burritos; cover with foil and bake, covered, for 30 minutes. Lastly, remove the foil and top with cheese, continuing to bake, uncovered, bake 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.
Can I make these burritos using chicken instead of the cooked ground beef?
Yes. You can cook small pieces of chicken breast of chicken thighs with the spices until it’s fully cooked. Or, if you have chicken or pork that is already fully cooked (like leftovers), you can stir it in with the spices, just cooking it until it’s hot and well combined.
Would this be a good recipe for using ground venison instead of the ground beef?
Absolutely and we’ve sure done that – it’s delicious. Sometimes, I use straight-up ground venison, and other times I opt for half ground venison and half ground beef – just depends on what I have on hand.
If I don’t have taco sauce, can I use salsa?
I’ve done this before and learned that you can use salsa, but it’s best to drain it a bit unless it’s a salsa that’s thick and more cooked-down in consistency, like taco sauce usually is.
Does it matter what size flour tortillas I use?
Not really. We actually prefer 8-inch flour tortillas for this casserole, but if you opt to use 6-inch tortillas to make smaller burritos, they work perfectly.
By the time you get the burritos loaded with the filling and the sour cream topping on the bottom and over the top of this cheesy Mexican casserole, you can be sure it will feed lots of folks.
Sometimes big eaters like teenagers and hungry men prefer a bigger burrito, so make them according to what best fits your family’s appetite.
Can I make this burrito casserole ahead of time?
Yes. 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 when testing it with an instant-read thermometer.
More Mexican-Inspired Recipes to Enjoy –
- Skinny Pitcher Margaritas
- Chunky Chicken Burrito Skillet
- Indian Fry-Bread Tacos
- Twisted Mexican Hot Tots
- Air Fryer Pulled Pork Nachos
- Southwest Pork Cutlets with Calico Rice
- Easy Smoked Queso Dip
- Instant Pot Chicken Tortilla Soup
Printable Loco Burritos Grande Recipe
Loco Burritos Grande Made with Ground Beef
- 2 lbs. lean ground beef
- 2 tsp. cumin
- 2 tsp. onion powder
- 8 oz. cream cheese, softened may substitute low fat cream cheese, if desired
- 14 oz. can diced tomatoes and green chilies well drained
- 10 oz. can green enchilada sauce
- 15 oz. can black beans well drained
- 1 cup frozen corn thawed (can use canned and drained corn, if desired)
- 10 oz. can green enchilada sauce
- 1 cup sour cream
- 10 oz. can cream of chicken soup I use Campbell's brand
- 1 Tbs. dry Ranch dressing mix
- 12 8-inch flour tortillas
- 1-2 cups shredded cheddar cheese
- Preheat the oven to 350 degrees F.
- In a skillet over medium high heat, brown the ground beef with the cumin and onion powder; cook until the beef is fully cooked throughout and no pink remains; drain any fats that accumulate. Season beef to taste with salt and pepper.
- Reduce the heat to medium, then add the cream cheese, stirring until the cream cheese is softened and incorporated. Add 1 can enchilada sauce, the drained diced tomatoes and green chilies, black beans, and corn to the ground beef mixture, gently stirring until all ingredients are combined; reserve and keep warm.
- In a mixing bowl, combine the sour cream, enchilada sauce, cream of chicken soup, and dry Ranch dressing mix until smooth; spread one-third of this mixture evenly across the bottom of a greased 9 x 13 pan.
- Meanwhile, warm the flour tortillas a bit, a few at a time in the microwave. Fill each tortilla with the prepared ground beef mixture, dividing it evenly between each burrito; place each one side-by-side into the sour cream mixture in the 9×13 pan.
- Spread the remaining two-thirds of the prepared sour cream mixture over the burritos; cover the pan with foil. Bake, covered, for 30 minutes; remove the foil, top with cheese and bake for an additional 5-10 minutes or until hot throughout and the cheese is bubbly on top. Let the burritos rest for 5-10 minutes before serving.
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