If you’re looking for a hearty, crowd-pleasing dinner that’s bursting with bold flavor, look no further than these Baked Burritos, a cheesy oven-baked take on a taco bake casserole.
Packed with seasoned beef, creamy black beans, and melty cheese, they’re incredibly easy to prepare and a go-to for busy weeknights, much like our cheesy beef taco pasta.
Did you know the burrito is often credited to northern Mexico, where large wheat flour tortillas became the perfect wrapper for hearty fillings?
With a few pantry staples and about 45 minutes, you can serve a bake as satisfying as a classic ground meat skillet dinner, finished with a golden, bubbly top.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
In this post
Ingredients for Baked Burritos
To create the perfect baked burritos, you’ll need the following ingredients:
Essential Ingredients
- 1 pound lean ground beef (80/10 or 90/10 works well for a juicy filling)
- 1/2 cup finely diced sweet yellow onion
- 1 tablespoon fresh minced garlic
- 1 ounce package taco seasoning
- 2/3 cup water
- 2/3 cup red enchilada sauce spread on the bottom of the dish for extra moisture
- 6 large flour tortillas
- 4 cups fiesta blend shredded cheese (3 cups for the filling and 1 cup for the topping)
- 2 cups cooked long grain white rice
- 15.25 ounce can black beans drained and rinsed
- 3/4 cup fresh pico de gallo
- 4 tablespoons fresh chopped cilantro (3 tablespoons for the filling and 1 tablespoon for the topping)
Optional Ingredients
- 1/2 cup sour cream for a cool, creamy topping
- 1 ripe avocado sliced or diced just before serving
- 2 tablespoons sliced green onions for a fresh bite
- 1 tablespoon hot sauce for extra heat
How to Prepare the Beef Filling
Here’s how to make the flavorful filling:
- Brown the Beef and Onion: In a large skillet over medium-high heat, cook the lean ground beef and diced onion for 6-8 minutes, breaking the meat apart, until no pink remains.
- Add the Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Simmer with Taco Seasoning: Drain any excess fat, then stir in the taco seasoning and 2/3 cup water and simmer for 4-5 minutes until the mixture thickens.
- Mix in the Fillings: Remove the skillet from the heat and fold in the drained black beans, cooked rice, 3 cups of the cheese, and 3 tablespoons of the cilantro until the cheese melts.
Assembling and Baking the Burritos
Once the filling is ready, it’s time to assemble your burritos!
- Preheat and Prep the Dish: Preheat the oven to 375°F and spread the red enchilada sauce across the bottom of a lightly greased 9×13-inch baking dish.
- Warm the Tortillas: Wrap the flour tortillas in a damp paper towel and microwave for 20-30 seconds so they become soft and pliable.
- Fill and Roll: Spoon about 3/4 cup of filling and 2 tablespoons of pico de gallo down the center of each tortilla, fold in the sides, and roll tightly.
- Bake: Place the burritos seam side down in the dish, sprinkle with the remaining 1 cup cheese and 1 tablespoon cilantro, and bake for 15-18 minutes until the cheese is bubbly and golden.
Variations and Customizations
One of the great things about baked burritos is their versatility!
- Vegetable Additions: Fold sauteed bell peppers, corn, or spinach into the filling for extra sweetness and color.
- Spicy Kick: Add one diced jalapeno or a pinch of cayenne pepper to the beef while it cooks.
- Alternative Proteins: Ground turkey or shredded rotisserie chicken work beautifully in place of the beef.
- Cheese Swap: Pepper jack or Monterey Jack can replace the fiesta blend for a sharper, creamier melt.
Serving Suggestions
Pair your burritos with a batch of the best cornbread you’ll ever make for a classic side that soaks up every bit of extra enchilada sauce.
For drinks, a cold Mexican lager with a squeeze of lime or a refreshing agua fresca complements the rich, cheesy filling beautifully.
Conclusion
In just a few simple steps, you’ve created a cheesy, flavorful batch of baked burritos that is sure to become a family favorite.
They’re a perfect answer to busy weeknight dinners, and they also make excellent meal prep for lunches later in the week.
Don’t hesitate to get creative with your toppings and fillings, because there’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken works well in this recipe. Cook it until no pink remains and add a splash more water if the filling looks dry.
How should I store and reheat leftovers?
Cool the burritos completely, wrap them tightly, and refrigerate for up to 3 days. Reheat covered at 350°F for 15-20 minutes until warmed through.
Can I freeze baked burritos?
Yes, wrap each burrito tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 375°F for 20-25 minutes until heated through.
Baked Burritos
- Total Time: 45 minutes
- Yield: 6 servings
Description
Baked Burritos feature seasoned lean ground beef, black beans, and rice wrapped in soft flour tortillas, then smothered in red enchilada sauce and topped with melty fiesta blend cheese. They’re perfect for busy weeknights or for meal prepping a batch to enjoy all week.
Ingredients
- 1 pound lean ground beef, 80/10 or 90/10 works well for a juicy filling
- 1/2 cup sweet yellow onion, finely diced
- 1 tablespoon fresh garlic, minced
- 1 ounce package taco seasoning
- 2/3 cup water
- 2/3 cup red enchilada sauce, spread on the bottom of the dish for extra moisture
- 6 large flour tortillas
- 4 cups fiesta blend shredded cheese, 3 cups for the filling and 1 cup for the topping
- 2 cups cooked long grain white rice
- 15.25 ounce can black beans, drained and rinsed
- 3/4 cup fresh pico de gallo
- 4 tablespoons fresh chopped cilantro, 3 tablespoons for the filling and 1 tablespoon for the topping
- 1/2 cup sour cream, optional, for a cool, creamy topping
- 1 ripe avocado, optional, sliced or diced just before serving
- 2 tablespoons sliced green onions, optional, for a fresh bite
- 1 tablespoon hot sauce, optional, for extra heat
Instructions
- Brown the Beef and Onion: In a large skillet over medium-high heat, cook the lean ground beef and diced onion for 6-8 minutes, breaking the meat apart, until no pink remains.
- Add the Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Simmer with Taco Seasoning: Drain any excess fat, then stir in the taco seasoning and 2/3 cup water and simmer for 4-5 minutes until the mixture thickens.
- Mix in the Fillings: Remove the skillet from the heat and fold in the drained black beans, cooked rice, 3 cups of the cheese, and 3 tablespoons of the cilantro until the cheese melts.
- Preheat and Prep the Dish: Preheat the oven to 375°F and spread the red enchilada sauce across the bottom of a lightly greased 9×13-inch baking dish.
- Warm the Tortillas: Wrap the flour tortillas in a damp paper towel and microwave for 20-30 seconds so they become soft and pliable.
- Fill and Roll: Spoon about 3/4 cup of filling and 2 tablespoons of pico de gallo down the center of each tortilla, fold in the sides, and roll tightly.
- Bake: Place the burritos seam side down in the dish, sprinkle with the remaining 1 cup cheese and 1 tablespoon cilantro, and bake for 15-18 minutes until the cheese is bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
