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Pan Burritos Recipe
Pan Burritos Recipe photo by Taste of Home

Pan Burritos Recipe

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Our family loves Mexican food, so this flavorful, satisfying casserole is a favorite. It's nice to have a way to get the taste of burritos and be able to cut servings any size you want. -Joyce Kent, Grand Rapids, Michigan
TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing
MAKES: 8-10 servings


  • 2 packages (1-1/2 ounces each) enchilada sauce mix
  • 3 cups water
  • 1 can (12 ounces) tomato paste
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • Salt to taste
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 9 large flour tortillas (9-inch)
  • 4 cups (16 ounces) shredded cheddar cheese or Mexican cheese blend
  • 1 can (16 ounces) refried beans, warmed
  • Taco sauce, sour cream, chili peppers, chopped onion and/or guacamole, optional

Nutritional Facts

1 serving (1 each) equals 578 calories, 25 g fat (14 g saturated fat), 96 mg cholesterol, 1,421 mg sodium, 46 g carbohydrate, 11 g fiber, 35 g protein.


  1. In a saucepan, combine the first six ingredients; simmer for 15-20 minutes.
  2. In a skillet, brown the beef. Drain; stir in one third of the sauce. Spread another third on the bottom of a greased 13-in. x 9-in. baking pan.
  3. Place three tortillas over sauce, tearing to fit bottom of pan. Spoon half of the meat mixture over tortillas; sprinkle with 1-1/2 cups cheese. Add three more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1-1/2 cups of cheese. Layer remaining tortillas; top with the remaining sauce. Sprinkle with remaining cheese.
  4. Bake, uncovered, at 350° for 35-40 minutes. Let stand 10 minutes before cutting. Serve with taco sauce, sour cream, chili peppers, chopped onion, and/or guacamole if desired. Yield: 8-10 servings.
Originally published as Pan Burritos in Taste of Home October/November 1994, p29

Nutritional Facts

1 serving (1 each) equals 578 calories, 25 g fat (14 g saturated fat), 96 mg cholesterol, 1,421 mg sodium, 46 g carbohydrate, 11 g fiber, 35 g protein.

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Reviewed Mar. 24, 2014

"Have made this recipe a lot over the years, we love it. It is always well received. Sometimes I buy the enchilada sauce in the can to make it a bit easier. Extra cheese and garlic is always a good idea. Don't leave out the beans, you can even use fat free refried beans in the hot style to give it zip."

Reviewed Dec. 4, 2013

"This is a very good recipe. I used 6 cups of cheese which made it nice and gooey."

Reviewed Jun. 23, 2011

"This was a very good dish. I did add taco seasoning to the meat sauce because it just needed more flavor to us. Other than that, it was great!"

Reviewed May. 9, 2011

"My husband and I really enjoyed this! I halved everything and used 3, 10 inch tortillas and layered in a 10 inch pie plate. There was enough for dinner and lunches the next day."

Reviewed Jan. 21, 2010

"I make this all the time. I make the enchilada sauce according to the package directions (2 cups water per package), which is great b/c I prefer it saucyer. No need to add the garlic or pepper. after the beef is browned, drained and rinsed, I add it back to the pan add 1/3 or the sauce and the refried beans. No need to futts around w/the beans seperately. Sometimes I add chopped green chilies for more flavor. Great w/sour cream and jalapenos. Easy to play around with to make different each time. Enjoy."

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