The very first time I made this Creamy Burrito Casserole, I remember pulling it out of the oven and feeling that wave of warm, comforting Tex-Mex aroma roll through my kitchen. The cheese bubbling around the edges, the scent of taco-seasoned beef mingling with onions, and the creamy layer tucked in between all made me smile before I even sliced into it. It felt like one of those dishes you make once and immediately know it’s going to become a regular in your rotation—and that’s exactly what happened in my home.
Why You’ll Love This Recipe
You’re going to fall in love with this Creamy Burrito Casserole because it hits every single comfort-food note without asking you to fuss over complicated steps. It’s hearty, layered, cheesy, creamy, and ridiculously flavorful—basically everything you crave in a burrito, but baked into one warm, cozy dish. And from my experience, it’s also the kind of recipe that magically disappears from the pan faster than you expect, leaving you wondering why you didn’t just make two.
Ingredients
- 1 packet taco seasoning
- 1 small onion, diced
- 1 lb ground beef
- 1 can (10 oz) Rotel or diced tomatoes with green chiles
- 1 can (16 oz) refried beans
- 1 cup sour cream
- 1 cup cream cheese, softened
- 2 cups shredded cheddar or Mexican blend cheese
- 8 flour tortillas (soft taco size)
- 1 tablespoon olive oil
- Salt and pepper to taste
I’ve played around with this ingredient list many times, and it’s very forgiving. If I’m in the mood for extra spice, I swap in hot Rotel or add a pinch of cayenne. Flour tortillas work best because they hold their structure, but you can use low-carb or whole-wheat tortillas if you prefer. For the creamy layer, you can use Greek yogurt instead of sour cream, and the cheese variety is totally flexible—Monterey Jack melts beautifully and adds a mild richness.
Equipment Needed
- 9×13 baking dish
- Large skillet
- Mixing bowls
- Spatula
- Cutting board
- Sharp knife
A sturdy baking dish is essential here because the layers stack high and the cheese melts generously. I like using a glass or ceramic dish since it heats evenly and lets me keep an eye on how the edges are browning. A large skillet makes it easy to cook and mix the beef mixture without overflow. And while none of this requires fancy equipment, having a good spatula makes slicing and lifting the casserole so much easier.
Step-by-Step Instructions
I always start by sautéing the diced onion in olive oil over medium heat until it becomes soft and fragrant. That first sizzle instantly tells me things are headed in the right direction. Once the onion softens, I add the ground beef and break it apart with my spatula. When the beef browns and releases that savory aroma, I stir in the taco seasoning and Rotel. The mixture thickens into this rich, flavorful filling that becomes the heart of the casserole.(See the next page below to continue…)