pecan crusted chicken
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Quick Burrito Casserole

A fast, hearty Mexican meal that the whole family will love. This casserole goes together fast - double the recipe and freeze the extra one for another day.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 13x9 inch pan (8 generous servings)


  • 1 1/2 pounds lean ground beef
  • 1 package taco seasoning or 2 tbs homemade taco seasoning
  • 1 cup onion , chopped
  • 8 oz black olives , sliced (about 2/3 cup)
  • 1 4- ounce can diced green chili peppers
  • 1 10- oz can Rotel tomatoes
  • 1 16- oz jar Taco Sauce ( I used Old El Paso), reserve about 1/2 cup
  • 2 lbs refried beans
  • 1 teaspoon cumin
  • 15 corn tortillas
  • 2 cups shredded cheddar cheese , divided


  • Preheat oven to 375F.
  • Saute the ground beef for 5 minutes in a large skillet.
  • Add the onion and saute for 5 more minutes.
  • Drain any excess fat.
  • Sprinkle with taco seasoning and add 1/2 cup water.
  • Mix in the olives, green chile peppers, cumin, Rotel, taco sauce (except the reserved (1/2 cup),refried beans and 1 cup of the cheese .
  • Stir mixture thoroughly, reduce heat to low, and let simmer for 10 minutes, stirring occasionally.
  • Spread a thin layer of the meat mixture in the bottom of an oiled 13x9 inch dish.
  • Cover with a layer of tortillas (it took 4 whole and 2 halves to cover the bottom of my pan.)
  • Repeat the layers ending with tortillas.
  • Cover the tortillas on the top with reserved taco sauce and remaining cheese.
  • Bake for 20 minutes, or until cheese is bubbly and casserole is heated throughout.
  • Let set for 5 minutes or so before serving.