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Pan Burritos

 Pan Burritos
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
8-10 ServingsPrep: 35 min. Bake: 35 min. + standing


  • 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


  • In a saucepan, combine the first six ingredients; simmer for 15-20
  • minutes.
  • 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.
  • 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

2 of 2

Pan Burritos (continued)

Directions (continued)

  • 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.
  • 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.
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.