I am always looking for new Mexican dishes, and this casserole did not disappoint. We both really liked it. It was easy to put together. The best part was I had everything in the pantry. This could be assembled ahead of time and baked when you are ready. This is a hearty dish. We had the leftovers for lunch the next day and they tasted great. I made this in a 9x9-inch dish, but you could also bake it in a 9x13-inch dish if you wanted a thinner casserole. Next time I might use one layer of tortillas and top the casserole with tortilla chips for a nice crunch.
Cheesy Burrito Casserole
- 1 lb lean ground beef
- 1 (1 oz) package taco seasoning
- 1 (10 oz) can Rotel tomatoes, undrained
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1 (10 3/4 ounce) can Fiesta Cheese Soup (Campbell's)
- 1/2 cup sour cream
- 6 large flour tortillas
Preheat oven to 350.
In a large skillet, brown ground beef. Drain. Return to skillet and stir in taco seasoning, Rotel tomatoes and black beans. Heat for 5 minutes. Set aside.
In a small bowl combine soup and sour cream. Set aside.
Lightly spray a 9x9-inch pan with cooking spray. Tear up 3 tortillas and place in bottom of pan. Spread half of the sour cream mixture over tortillas. Top with half of meat mixture. Top meat with half of cheese. Repeat layers.
Bake 25-30 minutes until bubbly. Top with additional sour cream and salsa, if desired.