When you’re searching for a cozy, crowd-pleasing dinner that delivers bold and comforting flavors in one dish, try this wet burrito bake. Similar to a traditional burrito casserole, this Mexican bake is perfect if you love flour tortillas and wet burritos. You can make this enchilada style that is sure to impress your family and guests.
Whether you’re looking for freezer meals or the perfect game-day food, you’ll have luck with this wet burrito bake. This one-pan meal layers seasoned beef and cheese into a casserole that’s not only perfect for busy weeknights, but deeply satisfying with plenty of flavor.
The base of the dish begins with ground beef that is cooked to your liking. With Mexican-inspired ingredients, this bake is sure to leave your taste buds wanting for more. Soft tortillas are also layered into the dish, soaking up the sauce and creating that familiar burrito feel in every single bite you take.
This casserole is extremely special to me because it’s appetizing, simple, and flexible. This makes this dish perfect for any family, even if you have pickier eaters in the home (such as kids or your husband). It’s also super easy to adjust the spice level of this dish for those who like an extra kick. A generous layer of cheese on top of this wet burrito really pulls it together. The bubbly golden finish makes this dish truly one-of-a-kind and oh-so irresistible!
Why You’ll Love This Recipe
Family-friendly: This dish is extremely family-friendly. It can be altered to your family’s preferences. And, best of all, it doesn’t use complicated ingredients.
Ingredients: The ingredients called for in this recipe are likely already in your pantry or refrigerator. We promise, it’s that simple!
Hearty and comforting: Sometimes, you just want a hearty and comforting meal. This one absolutely ticks all the boxes!
Packed with flavor: Beef that’s hearty and delicious cheese bring this dish to life. If you’re looking for a weeknight dinner that’s difficult to compare, this one is it.
Ingredient Notes & Substitutions
Meat: We recommend using ground beef for this casserole. It’s highly recommended if you want to come as close to an authentic Mexican dish as possible. However, you can use different cuts of meat if you prefer. We find that 80/20 and 90/10 beef is best. You can swap it for ground turkey if you want to reduce the fat and calories in these burritos.
Tortillas: We recommend using AP, or all-purpose flour tortillas for this recipe. You can also swap them for low-carb versions. If you cannot have traditional flour, there are also almond flour tortillas available.
Cheese: Use any type of cheese you like! We recommend using classic cheddar, Monterey Jack, and Pepper Jack if you like a bit of a twist and heat kick. You can also mix and match the cheeses you plan to use.
Taco seasoning mix: If you feel confident enough in the kitchen and you want to take these wet burritos to another level of elevated, you can do so by making your very own homemade taco seasoning mix instead of using a package with preservatives.
Tips for Success
You can make this recipe in advance and place it in your refrigerator before baking it. It can remain covered in the fridge for 24 hours before you bake it!
Storage & Reheating
We love this easy burrito casserole because it can be stored and reheated for later use. If you’re planning to save leftovers, be sure to do so in airtight containers for up to 3-4 days in the refrigerator. If you want to freeze this recipe, you can also do so when covered properly in a freezer-safe container. However, if you choose to freeze this casserole, keep in mind that upon thawing, it may already be much softer and soggier than the original bake.
To reheat this easy burrito casserole, remove it from your fridge or freezer and allow it to come to room temperature. This will make it easier to cook and reheat. Then, you’ll want to reheat in a microwave-safe bowl for 2-3 minutes, per serving. You can also bake in your oven at 350 degrees (F) for 10-20 minutes, or until warmed through and bubbly again. Use an air fryer to reheat individual servings for 10 minutes at 350-400 degrees.
Serving Suggestions
One of my favorite side dishes to make whenever I cook this easy burrito casserole is this Mexican cheese dip!!! It’s absolutely scrumptious. My entire family can never seem to get enough of it. You can also make a range of rice with this dish. Or, if you’re feeling healthier, try pan-roasted veggies, such as tomatoes, asparagus, and other Mexican add-ons. We love this yellow rice that pairs perfectly with this burrito casserole!
Notes
You can keep this recipe simple by adding additional toppings at the end. Jalapenos, chiles, and even green onions can be added on top of the casserole in individual servings if you have picky eaters at home!
Wet Burrito Bake
Ingredients
- 1 1/2 lbs. Ground Beef Lean 85/15 provides the best balance of juiciness and structure
- 1 Packet Taco Seasoning Mix
- 1 Can 15 oz Mild Enchilada Sauce
- 1 Can 15 oz Refried Beans (The secret structural thickener)
- 1 Can 11 oz Corn, drained
- 1 Can 4 oz Diced Green Chilis
- 8 Large Flour Tortillas sliced cleanly in half
- 2 cups Taco Blend Cheese divided
- 1/4 cup Green Onions chopped
Instructions
- Heat a large, deep skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into uniform crumbles, until deep golden brown. Fully drain any excess pooled fat to keep your sauce from separating into an oily layer during the bake.
- Stir the taco seasoning mix directly into the warm beef. Let the dry spices coat the hot meat for 2 minutes to cook off the raw spice taste and bloom the aromatics.
- Reduce the heat to medium-low. Add the mild enchilada sauce, diced green chilis, drained corn, and the can of refried beans directly to the skillet.
- Whisk or stir vigorously for 5 minutes until the smooth refried beans melt completely into the enchilada sauce. Pro Tip: This creates a dense, starch-thickened meat gravy that prevents the casserole from turning watery or running all over the plate when sliced.
- Lay 4 of the halved flour tortillas across the bottom of a well-greased 9×13-inch baking dish, overlapping the straight cut edges slightly to create a completely solid, gap-free foundation. This “tortilla armor” prevents the bottom of the casserole from baking directly onto the glass.
- Evenly spread exactly half of the hot bean-and-meat gravy over the tortilla base, then blanket it with 1 cup of the taco cheese blend.
- Place the remaining 4 halved tortillas on top of the cheese layer. Pour the remaining half of the meat mixture over the top and scatter the final cup of cheese over everything. Bake at 350°F for 20 minutes until the cheese is entirely liquefied and bubbling at the perimeter. Top with fresh green onions immediately upon removal from the oven.
