Easy Burrito Casserole – Secret Family Recipe

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I’m a bit torn about my decision to post this Burrito Casserole recipe. On the one hand, this is a secret family favorite recipe. But, on the other hand, it’s mouth-wateringly delicious, simple to make, cheap as hell, and is an easy weeknight dinner. So I’ve decided to betray my family by posting this recipe. Revel in my betrayal!

Easy Burrito Casserole Recipe | Step-by-Step Tutorial

Maybe the most important note I’ll give you in this recipe is NOT to make your own fresh burritos at home. Instead, fight every urge to make your own burritos using large flour tortillas, baked beans, refried beans, beef, etc.

It just doesn’t taste the same when you try to make your own burritos.

How to Make Frozen Burrito Casserole:

Follow these simple steps to make the most incredible burrito casserole of all time.

Burrito Casserole Ingredients

Ingredients:

  • 8-12 frozen burritos from the grocery store
  • 2, 10 oz cans of Enchilada sauce
  • 1, 10 oz can of sliced or whole black olives
  • 1, 8 oz bag of shredded Mexican cheese blend
  • 1, 12 oz container of sour cream
  • Avocado slices (optional garnish)

Equipment I Use:

I use a Le Creuset casserole dish because my wife is a fancy chef. You don’t need to use anything this fancy. A glass baking dish will do just fine.


Step 1: Preheat Your Oven

Preheat your oven to 375 degrees F.

Step 2: Place Burritos in Baking Dish

Unwrap the 8 to 12 frozen burritos. The amount of burritos you’ll be able to fit is dependent on what size baking/casserole dish you decide to use.

Burrito Casserole

You might be tempted to place the burritos on their side, facing up, but don’t go this route. The burritos need to lay flat against the bottom of the baking dish to soak up all the enchilada sauce as they bake.

Place the burritos, one by one, into your baking dish, as seen below.

Burrito Casserole

Step 3: Drench With Enchilada Sauce

Open the two cans of enchilada sauce (or one large can) and pour it liberally over your burritos. You can go ham with the enchilada sauce here. If you want to use 3 or even 4 cans, feel free. The goal is to have a creamy burrito casserole rather than a dry one.

Burrito Casserole
Burrito Casserole

Step 4: Sprinkle Cheese on Top

Take one whole bag of shredded Mexican cheese and spread it over the top of the enchilada sauce-soaked burritos until you have a full layer of cheese.

Burrito Casserole

Step 5: Add Black Olives

The black olives are what make this dish for me. The saltiness & brininess is incredible. Take risks with the olives here. You can use green or black olives, sliced or whole, but just make sure they’re pitted. We’ve always used black olives.

Burrito Casserole

Step 6: Top With Sour Cream

Grab your sour cream container and add dollops of sour cream, evenly spread, across the top of the burrito casserole.

Note: If you want to make this a bit fancier, consider creating a spicy, sour cream mixture by mixing sour cream with chili powder or taco seasoning. Use the same container your sour cream is in, and just add the powder of your choice and mix it before dolloping it on the casserole.

Burrito Casserole

Step 7: bake for 30-40 minutes

Place the burrito casserole, uncovered, into the oven and bake for 45 minutes.

Burrito Casserole

Step 8: remove from oven and let rest for 10 minutes

You know that feeling you get when you bite into a hot pocket and burn the roof of your mouth? Well, the same goes here. So you need to tread lightly with this burrito casserole and give it some time to cool down.

Burrito Casserole

Once it’s cooled down, using a spatula, portion out….your portion.

While some members of my family try to grab individual burritos, I just cut a square pattern. This is a casserole, after all. My favorite thing about this recipe is how all the flavors complement each other. It’s an explosion of flavor in your mouth.


Burrito Casserole

Easy Burrito Casserole Recipe

This easy burrito casserole recipe is mouth-wateringly delicious, simple to make, cheap as hell, and is an easy weeknight dinner. This is a burrito casserole with frozen burritos, as opposed to fresh ingredients (which makes it all the better). It's also the best burrito casserole with enchilada sauce you'll ever eat. Enjoy!
4.12 from 17 votes
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Prep: 5 minutes
Cook: 45 minutes
Total: 45 minutes
Yield: 6 people

Ingredients

Instructions

  • Preheat your oven for 375 degrees F.
  • Unwrap the 8 to 12 frozen burritos. The amount of burritos you’ll be able to fit is dependent on what size baking/casserole dish you decide to use.
  • Open the two cans of enchilada sauce (or one large can) and pour it liberally over your burritos.
  • Take one whole bag of shredded Mexican cheese and spread it over the top of the enchilada sauce-soaked burritos until you have a full layer of cheese.
  • Empty the juice from 1, 10 oz can of sliced or whole black olives and then drop the olives onto the casserole.
  • Add dollops of sour cream, evenly spread, across the top of the burrito casserole.
  • Place the burrito casserole, uncovered, into the oven and bake for 45 minutes.
  • You need to tread lightly with this burrito casserole and give it some time to cool down.

Your Own Notes

Video

Easy Burrito Casserole Recipe | Step-by-Step Tutorial

Nutritional Information

Serving: 1burrito, Calories: 260kcal, Carbohydrates: 39g, Protein: 9g, Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 510mg, Fiber: 4g, Vitamin A: 100IU, Vitamin C: 1.2mg, Calcium: 60mg, Iron: 2.7mg

The Golden Lamb provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.

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FAQ

How Can I Make Burrito Casserole Healthier?

For a healthier burrito, consider opting for vegetarian fillings instead of beef. If you’re adding refried beans, choose the fat-free variant. Including black beans can boost fiber intake, and integrating vegetables like avocado, corn, and tomato can enhance nutrition. You might also want to use low-fat cheese or even forgo cheese entirely. For a detailed nutritional breakdown, please refer to the provided recipe.

What Should I Serve With It?

Pair your burrito casserole with sides like a fresh green salad, guacamole, sour cream, pico de gallo, and tortilla chips. A cool cucumber or corn salad can also balance out the heartiness of the casserole. For a drink, consider a refreshing lime or agave-based beverage.

Is making my own burritos a good idea?

While crafting your own burritos gives them a distinct, healthier, and homemade taste, it might stray from the traditional flavor. However, homemade often lends a special touch.

Which burrito flavors work best for the casserole?

Diversifying the flavors of burritos in your casserole adds excitement to the dish. Personally, I lean towards a beef combination, particularly beef and bean burritos. However, experimenting with flavors like breakfast burritos, red hot beef, bean & cheese, or beef with green chile can elevate your casserole.

Can I introduce new ingredients to the casserole?

Absolutely! Just ensure you start with frozen burritos from the grocery store. For added depth, layer refried beans at the base before arranging the burritos. Intersperse layers with ingredients like black beans, chili powder, green chilies, pre-cooked diced chicken breast, and olive oil. Garnishing with diced green onions can bring a fresh contrast, and for those who crave a little more spice, drizzle the top with hot sauce. For a richer finish, sprinkle black beans atop the enchilada sauce layer, followed by cheddar or a Mexican cheese blend. A hint of taco seasoning atop your sour cream dollops can also add a unique twist.

What’s the best way to store the burrito casserole?

After the casserole has cooled and you’ve savored your portion, it’s best to refrigerate it. If you’re considering longer storage, pack the casserole in freezer-safe bags or containers before freezing.

Can the burrito casserole be a breakfast dish?

Absolutely! There’s no time constraint when it comes to relishing burrito casserole. Its versatile nature makes it suitable for breakfast as well.

Check out my other popular recipes!

Avatar Of Kelsey Todd
Kelsey brings over 20 years of hands-on experience in the coffee industry, having honed his craft as a professional barista in both Seattle and Santa Barbara. He is an accredited member of The Coffee Association of America and holds an active membership in The Baristas Guild. Beyond his practical experience, Kelsey is deeply committed to the academic study of coffee history and its cultural impact. Outside of his professional pursuits, he enjoys quality time with his family and shares his extensive knowledge of coffee through insightful articles on this blog.

5 thoughts on “Easy Burrito Casserole – Secret Family Recipe”

  1. 5 stars
    We make something similar to this but use a couple cans of hormel chili.. ( With or without beans). Will have to try with the Enchilada sauce. 😋

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