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Pan Burritos Recipe
Pan Burritos Recipe photo by Taste of Home
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Pan Burritos Recipe

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5 10 18
Publisher Photo
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

Ingredients

  • 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 beef
  • 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 each: 578 calories, 25g fat (14g saturated fat), 96mg cholesterol, 1421mg sodium, 46g carbohydrate (6g sugars, 11g fiber), 35g protein .

Directions

  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 13x9-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


Reviews for Pan Burritos

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
slocook805 User ID: 7734059 251753
Reviewed Jul. 23, 2016

"I use corn tortillas instead of flour, here in CA we can get 10" corn tortillas and they are my preference when it comes to this type of food. I adjust the seasonings to our own taste, (hot), swap out the water for beef broth, use 2 cans of refried beans and in not a lot of time we have a delicious home cooked Mexican type meal. We have this the next night as left overs and find that this really makes 4 nice hearty portions but no way can you get 8 to 10 servings out of it."

MY REVIEW
hchambers User ID: 7140928 246660
Reviewed Apr. 6, 2016

"My family loved this dish. I did add some taco seasoning to the beef to give it more flavor. Also when pressed for time I just use the can of enchilada sauce to make things easier."

MY REVIEW
lepleyracing User ID: 1497870 245901
Reviewed Mar. 23, 2016

"This was real good but I did change a bit after reading the comments. I used two packets of taco seasoning when cooking the ground beef and didn't add the water as I used two cans of red enchilado sauce. I also didn't measure the cheese. I piled it on. I forgot to buy refried beans so I omitted them. I baked for 30 minutes. We all enjoyed this."

MY REVIEW
Sue Zappa User ID: 1094741 235166
Reviewed Oct. 18, 2015

"An all-time, all-family favorite since it was first published in TOH! Our oldest daughter has even requested that I make this recipe for her wedding reception next fall! THAT'S how much it's enjoyed in our family. We have six children, most of whom now have their own homes. But, this one is frequently requested by all of them. I follow the recipe exactly as written."

MY REVIEW
kredhead User ID: 710648 13195
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."

MY REVIEW
cliftonhanger User ID: 742252 8658
Reviewed Dec. 4, 2013

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

MY REVIEW
powmon User ID: 5490700 8123
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!"

MY REVIEW
joycerm53 User ID: 703299 7961
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."

MY REVIEW
Kimmer66 User ID: 3383794 10522
Reviewed Jan. 21, 2010 Edited Jan. 20, 2016

"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 saucier. No need to add the garlic. pepper or additional salt. after the beef is browned, drained and rinsed, I add it back to the pan add 1/3 of the sauce and the refried beans. No need to futts around w/the beans separately. Sometimes I add chopped green chilies, salsa or taco sauce for more flavor. Great w/sour cream and jalapenos. Easy to play around with to make different each time. Enjoy."

MY REVIEW
Angela1222 User ID: 1493686 6422
Reviewed Nov. 14, 2009

"I've been making this recipe for years. I saw it in your magazine in1994. My whole family loves it. It's easy and we like the fact that it is a casserole instead of individual burritos. I can understand why it won the contest."

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