Burrito Casserole

Everything you love about a loaded burrito gets layered lasagna-style in a round casserole dish. Flour tortillas take the place of pasta sheets, and each layer alternates between refried beans with melty Monterey Jack and seasoned ground beef with tomato sauce and green chilies.

The trick to good layering here is alternating your emphasis. One layer goes heavy on beans and cheese, the next on meat and peppers. That way every slice through the casserole hits all the flavors instead of giving you a bean bite followed by a meat bite.

Softening the tortillas in the microwave first keeps them pliable so they mold to the dish instead of cracking. The whole thing heats through in about 10 minutes, so this comes together fast once you’ve browned the beef.

Pro Tips

• Drain the beef well: Excess grease makes the tortilla layers soggy. Brown thoroughly and drain before mixing with tomato sauce.
• Top layer matters: End with beans and a thick blanket of cheese on top. It melts into a golden, gooey lid that holds everything together.
• Let it rest 5 minutes: Cutting into it immediately means a sloppy plate. A short rest lets the layers set up so slices hold their shape.

Variations

• Chicken version: Swap the ground beef for shredded rotisserie chicken mixed with salsa verde.
• Vegetarian: Skip the meat entirely and add a layer of sauteed peppers, corn, and black beans.