Impossible Burrito Bake
Submitted by ashley1364
Impossible burrito bake with a Bisquick and refried bean base, seasoned ground beef, salsa, and melted cheddar. A Mexican-style casserole that slices like a pie in under an hour.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
1 hrsAll the flavors of a loaded burrito baked into a pie plate. The crust is the clever part: Bisquick mixed with refried beans and water forms a soft, doughy base that’s sturdier and more flavorful than a plain biscuit crust. It acts like a tortilla layer without rolling or folding anything.
Browned ground beef goes on next, followed by salsa and a generous blanket of shredded cheddar that melts into a golden, bubbly top during the 30-minute bake. The whole thing cuts into wedges like a pie, especially if you let it rest 15 minutes after coming out of the oven so everything firms up.
Serve it with extra salsa, sour cream, and tortilla chips on the side for the full burrito bar experience without any of the assembly.
Kitchen Tips
- Mix the Bisquick and refried beans just until combined. Overmixing makes the base tough instead of soft
- Brown and fully drain the ground beef. Excess grease will make the crust soggy
- Let it rest a full 15 minutes before cutting. Slicing too early and it falls apart
- Season the ground beef with cumin, chili powder, and garlic powder before layering for more depth
Variations
- Use ground turkey or chicken for a lighter protein option
- Add a layer of diced green chiles or jalapeños between the beef and salsa for extra heat
- Swap cheddar for pepper jack cheese for a spicier melt
Ingredients
Directions
Mix Bisquick, water and refried beans together and put it in the bottom of a greased pie plate.
Brown and drain seasoned ground beef; put on top of mixture in pie plate.
Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350℉ (180℃). or until golden brown.
We have found if you let it sit for about 15 min, it tends to cut more like a pie.
Serve with extra salsa, sour cream and mexican chips.
Comments
