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This BURRITO CASSEROLE is shaped like a pie for a fun twist on taco night. It’s got multiple tortilla layers of taco meat, rice, and cheese! Feel free to add your favorite burrito fillings to customize this dish.
As you all might have noticed, I have a bit of a thang for American-ized Mexican food. I mean, don’t get me wrong – I love REAL Mexican food too. It’s just that I live in central Illinois and the real stuff can be hard to come by.
Also, I’m quite sure that the majority of the recipes I make at home are not super authentic considering I nearly always start with a packet of taco seasoning. If any of my readers are from Mexico, please answer the following question: Do y’all ever use the taco seasoning packets? Is this an American thing? I feel like it’s an American thing.
Anyway!
I do not promise to bring you authentic Mexican cuisine, but I do promise you that what I am about to share is freakin’ amazing. My kids had to fight me to share this one with them.
I got the idea for this from my taco casserole. I figured, hey, a burrito casserole might be a good idea too. I was right. I was like the rightest I’ve ever been in my life.
Whenever we make tacos (once a week, at least), I always make double the amount of meat we’ll use. We use the leftovers in taco salads, taco omelettes, or even in my fried tacos. It’s also nice to have some extra meat on hand for my low carb taco bake.
Having the taco meat in the fridge and ready to go made this recipe super quick to whip up. This would be great with my barbacoa recipe too.
Ingredient Notes:
Taco Meat – We use ground beef in this recipe, but you could use any type of meat you like burritos. The chicken from our crockpot chicken tacos would be perfect. This keto taco seasoning is perfect to use on your meat.
Salsa – You can use the jarred stuff from the store or if you’ve got the time make my homemade restaurant style salsa!
Rice – We’re seasoning cooked white rice with cilantro and lime. You can use minute rice to keep it easy or make rice from scratch.
What Readers are Saying!
“Karly, I made your Burrito Pie for dinner tonight. My husband told me…make sure you don’t lose this recipe!” – Yvette
How to Make Burrito Pie:
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Rice: I made the rice in my Instant Pot, which I love. It makes perfect rice every time! I rinse my rice with water, drain well, and then do equal parts rice to water in the pot. I set the vent to sealing and cook on high pressure for 3 minutes. I let the pressure release naturally for 10 minutes and then open it up and stir. Perfectly fluffy rice every time! Here’s the Instant Pot I use. 🙂
When the rice is cooked add it to a mixing bowl along with the lime juice, cilantro, and salt and stir it up well.
Taco Meat: We use ground beef in this recipe, but you could use any type of meat you like burritos. Shredded beef, pulled pork, shredded chicken, ground turkey…it’s all good!
Brown the beef, season with taco seasoning, and get ready to layer it all together.
Layers: Next up you can start making the actual pie and filling it with layers of good stuff!
In a deep dish pie plate, place a 10 inch flour tortilla on the bottom and spread the sour cream on top of the tortilla. Then top that with some of the rice, taco meat, salsa and cheese. That’s one layer done!
Top all that with another flour tortilla and then add two more layers of the rice, meat, salsa and cheese, topping each with another tortilla and pressing down.
Finally add one last layer of tortilla, sour cream, salsa and cheese to top it off!
Bake: It shouldn’t take long for this burrito pie recipe to finish baking. After about twenty minutes the cheese should be all hot and melty and the layers baked together. This goes great with even more toppings like diced tomatoes and our homemade guacamole. Serve it while it’s hot!
FAQs:
The best thing about a burrito is that you can easily customize the ingredients, and the same should work with this burrito pie. You could spice it up with jalapeno or maybe add some pinto or black beans. Enchilada sauce, black olives, grilled bell peppers, etc.
I would recommend eating this burrito pie while it’s hot and fresh! The longer it sits the more liquid the tortillas soak up. It will keep for a few days in the fridge, but we do prefer this one fresh.
MORE MEXICAN & TEX-MEX RECIPES!
- Homemade Pico de Gallo
- Mexican Potato Salad Without Mayo
- Mexican Cornbread Casserole
- Tex-Mex Pinto Beans
- Authentic Tex-Mex Carnitas
- Mexican Street Corn Salad
Burrito Casserole
Ingredients
- 2 cups cooked white rice
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1 teaspoon salt
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 4 10-inch flour tortilla shells
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Add the cooked rice, lime juice, cilantro, and salt to a medium mixing bowl and stir well to combine.
- Brown the beef in a large skillet over medium heat. When cooked through, drain the fat and stir in the taco seasoning and 2 tablespoons of water to coat. Set aside.
- Place one flour tortilla in the bottom of a deep dish pie plate.
- Spread tortilla with 2 tablespoons of sour cream.
- Top with 1/2 cup of prepared rice and 1/3 of the taco meat.
- Spoon 2 tablespoons of salsa over the top.
- Sprinkle on 1/2 cup of cheese.
- Repeat layers 2 more times, pressing down the tortilla stack each time you add a new tortilla.
- Add a final layer of tortilla, sour cream, salsa, and cheese to the top.
- Bake for 20 minutes or until hot and melty.
- Serve with all of your favorite toppings, such as diced tomatoes, guacamole, hot sauce, etc.
Jan says
Just reread the recipe. I thought it said 1 1/2 lbs. of taco meat. Now I realize it said 1 1/2 cups. My mistake. (Read the recipe in a hurry before I went grocery shopping. No wonder I had so much left over.)
Jan says
I liked this very much! The taste reminds me of the 7-Layer Burrito at Taco Bell, though the ingredients are different. I didn’t have cilantro on hand, so I substituted dry parsley flakes that I soaked in the lime juice while the rice was cooling. Felt it was overall too salty, so will leave out the added salt the next time. Also, one pound of taco meat is sufficient.
Peggy says
Can you make this 1 day ahead?
Karly says
You can, but the longer it sets, the more liquid the tortillas set up. We like this best fresh.
Pam says
Could you use a square 8 inch by 8 inch glass baking dish?
Karly says
Should work fine, but you may have to trim your tortillas to fit.
Sandra Mason-Webb says
Hi Karly!
I am so glad I found your blog!! You have the most delicious recipes! I have been pinning so many of them, and I will be trying a few of them in the next couple of weeks (I try to do a fortnightly menu plan – it’s the only way I can stick to a budget) And I’ve made a few of your other recipes too – tonight we have your parmesan chickecn meatballs, that I had in the freezer. Your recipe makes 3 meals for my husband and myself – and they’re very generous serves too. My only complaint is that we’re in Australia, so some of your ingredients aren’t available – sometimes I can substitute something that is available, but sometimes I can’t. Fortunately my husband is American and his father sends us packages sometimes, so in the next one I’m going to be asking for sachets of dry ranch dressing mix. We can get ranch dressing, but not powdered mix. Keep up the good work Karly!!
Karly says
Hi Sandra! So glad to hear that you’re enjoying the recipes and they’re working for you and your husband! 🙂 As for the ranch seasoning, have you tried googling for a homemade ranch seasoning mix? This one looks good – https://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/
dianne says
hello
Jackie says
In answer to your question, I’ve lived in Mexico for 10 years and have yet to find a Mexican who uses the “taco seasoning” packets. They put in their own seasonings (which isn’t hard or complicated, btw).
Cindi Schultz says
Jackie, What seasonings do they use in Mexico, do you know?
Bek says
This looks delicious! I am American but we have lived in Mexico for 11 years… and you are right, taco seasoning in an American thing. Ground beef is also not really a taco ingredient in Mexico that I have seen. At our house, we call ground beef with taco seasoning, lettuce, cheese, sour cream, etc ‘American tacos’ ( we bring taco seasoning packets back to Mexico when we visit the US) and we enjoy them thoroughly. Thanks for sharing the recipe!
Karly says
I think it’s pretty awesome that y’all enjoy American tacos! I am always so excited when I can find an authentic Mexican joint, though I think even the ones we consider authentic are likely still quite American-ized. 😉
Sandra Mason-Webb says
I so wish we had some authentic Mexican restaurants here in Australia! My husband is Texan and he misses his true Mexican food…..
Cindi Schultz says
Bek, If they don’t use hamburger, do they put any meat in the tacos? Pork maybe?
Janice says
What makes hamburger Taco Meat?
Maggie Martin says
Hamburger, taco seasoning, a little water, onion, cilantro and whatever else you like
Yvette N. says
Karly,
I made your Burrito Pie for dinner tonight.
My husband told me…make sure you don’t lose this recipe!
Karly says
Yay! Glad it was a hit!
Marvellina | What To Cook Today says
What a clever idea, Carly! I love that! The “Modern” twist to the traditional burrito!
Karly says
Thank you!
cakespy says
THIS IS THE BEST THING EVER. I bet it would be great for a brunch, too.
kathi @ Laughing Spatula says
Lived on Taco Pie with crescent rolls as the crust as a kid and still love it! Bring on the americanized Mexican!
Blair says
Hah! We live in Central Virginia and there’s definitely no “authentic” Mexican food to come by. We’re big fans of the Americanized version, too! 🙂
This pie would be a HUGE hit with my family!
nancy mccullough says
How about a PIN button. I couldn’t find it.