Busy nights just call for something easy, comforting, and crowd-pleasing for dinner, and this Burrito Pie is sure to deliver on all fronts. Layers of tortillas, seasoned meat, beans, and gooey melted cheese come together in minutes for a hearty, filling family meal that also makes great leftovers. This is one of those meals that we come back to over and over again!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Ground beef – I use 93% lean.
- Onion
- Fresh garlic
- Taco seasoning packet – Or make your own taco seasoning!
- Sliced black olives – Optional.
- Canned roasted green chiles
- Canned diced tomatoes
- Corn – Fresh, frozen, or canned.
- Enchilada sauce – I use red sauce, but green could work as well.
- Refried beans
- Tortillas – Large burrito-size.
- Shredded cheese – Cheddar, Colby Jack, or Pepper Jack. Freshly shredded is always best for melting.
- Toppings – As desired. Avocado, sour cream, green onions, lime wedges, etc.
How to Make Burrito Pie
- Brown some ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add some onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant.
- While the ground beef is cooking, round up your other ingredients–you’ll need taco seasoning, enchilada sauce, black olives, corn, fire-roasted green chilies, diced tomatoes with green chilies, and refried beans.
- Add the packet of taco seasoning to the ground beef and stir to coat completely, then add the black olives, chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat.
- Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with one whole tortilla and one half tortilla. Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with another 1 1/2 tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese.
- Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly. Serves 12. You can serve with avocado slices, sour cream, and a squeeze of lime juice if you want.
Storing and Other Tips
- Store leftover Burrito Pie in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Freeze individual portions for up to 2-3 months if desired and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Feel free to assemble earlier in the day, cover tightly, and refrigerate until ready to bake. You may need to add a few minutes to the baking time.
Can I use corn tortillas?
Yes, corn tortillas work great!
Can I switch up the protein?
Sure! Chicken thighs, ground turkey, or even rotisserie chicken would work really well here.
Burrito Pie
This easy weeknight dinner takes just a few minutes to put together with basic pantry ingredients.
Servings people
Ingredients
- ½ pound lean ground beef I used 93% lean
- 1 medium onion chopped
- 3-4 cloves garlic minced
- 1 packet taco seasoning
- 1 2- ounce can sliced black olives or grab a handful of medium black olives and chop them
- 1 4- ounce can roasted green chilies undrained
- 1 15.5 ounce can diced tomatoes with green chilies
- 1 ½ cups corn either frozen or a 15.5 ounce can of corn, drained
- 1 cup enchilada sauce
- 1 15.5 ounce can refried beans or two cups of these beans
- 6 large burrito-size tortillas, 3 of them cut in half (I used Mission Carb Balance tortillas)
- 12 ounces 3 cups shredded cheddar, Colby Jack, or Pepper Jack cheese (or a combination)
Instructions
- Preheat oven to 350℉.
- Brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant.
- Add the taco seasoning and stir to coat completely, then add the black olives, chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat.
- Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with one whole tortilla and one half. Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with another 1 1/2 tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese.
- Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly. Serves 12.
Notes
- Store leftover Burrito Pie in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Freeze individual portions for up to 2-3 months if desired and thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 276kcal, Carbohydrates: 29g, Protein: 15g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 40mg, Sodium: 993mg, Potassium: 446mg, Fiber: 6g, Sugar: 12g, Vitamin A: 900IU, Vitamin C: 16mg, Calcium: 242mg, Iron: 2mg
Calories: 276kcal
Cost: $15
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Questions & Reviews
This is completely off topic–but…. A few months ago, you posted something on Instagram about being sick and getting a cranberry limeade from Sonic which made you feel better. I had never had a drink from Sonic, and so I also got a cranberry limeade—and WOW. It is so good! A large Diet Cranberry Limeade is something that I treat myself to several times a week now. When the drink is down to its dregs, I pour in a can of Diet Dr. Pepper Caffeine-free which does not sound like it would mix well with cranberry dregs. But it is incredibly tasty! Kate, thank you for bringing this little bright spot of beverage goodness into my life. 🙂
I have made this recipe for years! Usually in a pie plate, but identical. Love it – make it about twice a month and it gets devoured! And I freeze it, too, pre-baking. (Who am I kidding? I stick that baby in the microwave nine times out of ten. Who wants to heat up their kitchen on a sweltering Phoenix evening??? 😉
I buy ground beef in 1lb packages. Wonder if I could make two of these and freeze one of them? Think it would be good or think the tortillas would get too soggy?
I think it would be great! I just don’t have cooking times, but I’m sure you could poke around google and find a good, average baking time for an average casserole. 🙂
I’ve made a recipe very similar to this and had good results freezing it. Assemble it according to the instructions, but don’t bake it. Allow it to cool on your counter to just warm or even room temp, then wrap it in freezer safe wrap and freeze. Allow it to thaw overnight in the fridge the day you plan to serve it, and then bake it according to the instructions, adding about 10 extra minutes. Or, bake from frozen, but plan on that taking over an hour. If you bake from frozen, cover it with foil until the last 15 minutes so it doesn’t get too brown on top.
I made this last night for dinner and it was so yummy! I had the same problem though – full pound of ground beef, large can of refried bean, large can of diced green chilies, so I doubled the filling and froze half of it. Next time I want to make it I just have to thaw the filling and assemble it.
I love a good, easy casserole with lots of flavor. And as far as I’m concerned, using the ground beef makes it even better because I can never find enough recipes to use ground beef in a way that makes it palatable for me! 🙂
Thank you. I will be adding this to my meal plan in the next couple weeks. This is easy, and that’s what I’m about these days. 🙂
We call this enchilada lasagna and add rice that’s got some lemon juice in it. I mix cheese sauce with sour cream and brush it on each tortilla before i stack it so you get their flavor in every bite. it’s an absolute favorite where I work!
Yum! Casseroles are funny. The fam either loves them or hates them. I think they’ll love this one and I will too because its easy!! =) Thanks Kate!
We have made a similar one with chicken and black beans. This would be a nice variation on that.
My husband and I made something similar to this when we first got married, only with chicken and rice added; it was really tasty & satisfying at the time. Unfortunately we ate it so often that now, 8 years later we still can’t bear the thought of making it again. It’s funny how your experience with food can either make you crave it or abhor it for a long, long time.
This looks so yummy!! I think my husband will love it! Thanks again for yet another great recipe to try. I also appreciate that you have the Weight Watchers points listed too! 🙂