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Burrito Lasagna

 Burrito Lasagna
A friend showed me how to make stacked enchiladas years ago. I took it even further to create this filling casserole. I serve it with Mexican corn or chips and dip. I love the rave reviews I get every time I make it.—Deana Briggs, Maud, Texas
12 ServingsPrep: 35 min. Bake: 30 min. + standing


  • 2 pounds ground beef
  • 2 cans (10 ounces each) enchilada sauce
  • 1 envelope taco seasoning
  • 1 tablespoon ground cumin
  • 1 package (8.8 ounces) ready-to-serve Minute® Ready to Serve Spanish Rice Mix
  • 12 flour tortillas (8 inches), warmed
  • 1 can (15 ounces) refried beans
  • 4 cups (16 ounces) shredded Mexican cheese blend
  • Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream


  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Stir in enchilada sauce, taco seasoning and cumin; heat
  • through.
  • Heat rice according to package directions. Spread each tortilla with
  • about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a
  • greased 13-in. x 9-in. baking dish. Layer with 4 tortillas and a
  • third of the rice, a third of the remaining meat mixture and a third
  • of the cheese. Repeat layers. Top with the remaining tortillas, rice
  • and meat mixture (dish will be full).
  • Cover and bake at 350° for 20 minutes. Sprinkle with remaining
  • cheese. Uncover; bake 10-15 minutes longer or until cheese is

2 of 2

Burrito Lasagna (continued)

Directions (continued)

  • melted. Let stand for 10 minutes before serving. Serve with toppings
  • of your choice. Yield: 12 servings.
Nutritional Facts: 1 piece (calculated without toppings) equals 515 calories, 25 g fat (12 g saturated fat), 83 mg cholesterol, 1,325 mg sodium, 44 g carbohydrate, 3 g fiber, 29 g protein.