Smothered Beef & Bean Burrito Bake

An easy Mexican-inspired casserole recipe made from flour tortillas stuffed with beef, cheese and refried beans smothered in a velvety, savory cheese sauce.

INGREDIENTS

• 2 lbs. ground beef
• 1 large onion, diced
• 1 16-oz can refried beans
• 1 packet taco seasoning
• 1 teaspoon garlic
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 10-oz cans enchilada sauce
• 1 lb. white American cheese, divided
• 6 large (burrito-size) flour tortillas
• Fresh cilantro for garnish (optional)

INSTRUCTIONS

1. Preheat oven to 375 degrees. Spray a 3-quart 13×9 baking dish with cooking spray.
2. Pour half of 1 can of enchilada sauce in the bottom of the baking dish then spread evenly.
3. Brown and crumble beef with onions over high heat in a large skillet until beef is cooked through; drain fat.
4. Add refried beans, taco seasoning and remaining spices to skillet then stir well. Add a little water if necessary but filling should be very thick. Remove from heat to cool a little.
5. Taste for seasoning then add more salt if necessary (salt content in refried beans and taco seasoning varies so I didn’t want to use too much in the recipe but you may need to add more).
6. Shred cheese then add one heaping cup of it to beef and bean mixture; stir to combine. Set remaining cheese aside.
7. Arrange tortillas on a clean work surface then divide meat filling evenly onto the center of each. Using a rubber spatula or the back of a spoon, shape the filling into little rolls about 4 to 5 inches long, centered left to right on the tortilla. Wrap each into a burrito (see notes) then place seam-side down into the baking dish, arranging as pictured.
8. Slowly drizzle remaining enchilada sauce (one and a half cans) over burritos, taking care to pour over all of the exposed tortillas. If needed, use a pastry brush to spread the sauce over any “dry” areas.
9. Top each burrito with remaining cheese.
10. Cover dish with foil, tenting the foil if necessary to ensure it doesn’t stick to the cheese. Bake at 375 degrees for 35-45 minutes or until cheese is completely melted and sauce is bubbly.
11. Garnish with fresh chopped cilantro if desired. Serve with favorite burrito toppings such as pico de gallo, salsa, sour cream, avocado slices, more cheese, shredded lettuce, etc. I just like mine with extra cilantro and diced red onion.

Notes

To fold these burritos, shape the filling into little rolls about 4 to 5 inches long, keeping the filling centered left to right. Fold the sides over the filling then fold the bottom up to cover the filling. Using your fingers to keep everything tucked in tight, roll the tortilla away from you to create a burrito. If you need a visual for rolling the burritos, search online for a quick video or take a look at this one.

1 pound of white American cheese yields about 4 heaping cups of shredded cheese.

You can use another type of cheese but I do not recommend it as the sauce will be separated and lumpy instead of velvety and smooth.

Recipe updated 3/24/21 to increase enchilada sauce.