How To Deal With Hangry Monsters: Super Cheesy Burrito Casserole!

My husband and I enjoy hot and spicy meals, so I often divide this into two smaller pans and add some diced jalapenos to the other one for us.

This recipe is also a great choice for those days when you happen to have leftover chicken in the fridge! Just use that instead of the ground beef and you’ll get a yummy chicken burrito casserole. You could also try different cheese flavors, and if you’d like to make this leaner, use low-fat cheese and sour cream.

 

Ingredients

1 lb 90% lean ground beef

1/2 medium onion, diced small

1 package (1.25oz) Old El Paso taco seasoning

6 Old El Paso flour tortillas

1 can (16oz) refried beans

4 cups shredded Mexican cheese

1 can (10.75oz) condensed cream of mushroom soup

6 oz Daisy sour cream

 

Instructions:

Preheat oven to 350°.

Brown ground beef and diced onions over medium heat in a large pan.

Add taco seasoning and stir in refried beans.

Mix together mushroom soup and sour cream in a bowl.

Spread half the sour cream mixture on the bottom of a 13″ x 9″ casserole dish.

Tear 3 flour tortillas into medium size pieces, and place them over the sour cream mixture.

Spread half the beef mixture over the tortillas.

Layer 2 cups of shredded Mexican cheese over the beef mixture.

Repeat the layers.

Bake uncovered in a preheated 350° oven for 25 minutes.

Remove casserole from the oven and allow to set 5-7 minutes before serving.