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Burrito Lasagna Recipe

Burrito Lasagna Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing YIELD:12 servings


  • 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 Spanish rice
  • 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


  • 1. Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
  • 2. Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with four tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with remaining tortillas, rice and meat mixture (dish will be full).
  • 3. Cover and bake 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Serve with toppings of your choice. Yield: 12 servings.

Nutritional Facts

1 piece (calculated without toppings): 515 calories, 25g fat (12g saturated fat), 83mg cholesterol, 1325mg sodium, 44g carbohydrate (1g sugars, 3g fiber), 29g protein.

Reviews for Burrito Lasagna

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december7 User ID: 3682228 261826
Reviewed Feb. 26, 2017

"Oh. My. This was fantastic. My whole family loved it. I used Colby Jack cheese because it was in my fridge. I will make this again and again and again."

DaveGoddard User ID: 8670716 240981
Reviewed Jan. 3, 2016

"Really good. I topped with lettuce, cilantro , salsa. Will definately make this again."

Grammy Debbie User ID: 30612 223184
Reviewed Mar. 20, 2015

"I doubled the recipe for a family gathering and baked it in a half sheet pan with tall sides. What a heavy pan of deliciousness that was! The whole family loved it from we grandparents to the grandchildren, ages 7, 3 and 2. I used our homemade enchilada sauce I'd made from our home-grown tomatoes and served it with our homemade salsa. Everything good about Mexican food all in one dish! Thank you for sharing the recipe!"

jcannaday2012 User ID: 7614678 193199
Reviewed Jan. 19, 2014

"Cut this recipe in half for me and my husband and it was delicious. The leftovers warmed really well, and we got 3 dinners and a lunch out of it! We make the full recipe anytime we have friends or family over and it always gets rave reviews."

Cynthila User ID: 5868236 177975
Reviewed Jan. 16, 2014

"My family loves this recipe and I make it quite often. I like to change it up too. I had to substitute the Spanish rice for rice-a-roni once and now I use it every time because the family prefers it, they say it gives it extra flavor. I switch it up and add corn or black beans or salsa or even all of those together to the layers. Enjoy this recipe, it's a keeper and a favorite!! :)"

llheath User ID: 6590379 150081
Reviewed Sep. 13, 2013

"This has quickly become a family favorite. I am on a low sodium diet and my husband I'd on a fat restricted diet. It is easy to modify this accordingly with low fat tortillas, rice, enchilada sauce, and fat free cheddar cheese. Even with the adaptations, even those without dietary restraints find it tasty and delicious with its wonderful southwest flavor....Yummy!!"

stargazerlaura User ID: 5995105 195689
Reviewed Jun. 11, 2013

"This is delicious. My family loves it."

PatWTS User ID: 117277 111179
Reviewed May. 2, 2013

"Sounds good and has great reviews....but it sounds incredibly high is sodium. I think I will adjust recipe to reduce prepared seasoning to cut down on sodium numbers. I am going to try adding onions, garlic, extra cumin, chili powder, etc. to keep recipe tasting great. Looking forward to trying new recipe."

knovacek User ID: 1682931 116852
Reviewed Jul. 27, 2012

"I made this using 2 packages of Mexican rice with corn and peppers and cooked onions with my ground beef. My family really loved it and, best of all, there was enough to freeze for later."

kshea User ID: 2698812 132104
Reviewed Jul. 14, 2012

"This was good, but not great. It depends on the enchilada brand you use. I have been trying to find a good one. Have used La Victoria and Las Palmos, but neither are REALLY great sauces. Will make again."

lrodriguez319 User ID: 3047091 132101
Reviewed Jul. 9, 2012

"I make this but use homemade enchilada sauce and refried beans and cut way back on the cumin because we aren't big fans. Very good."

tambean User ID: 6369258 212472
Reviewed Mar. 4, 2012

"This is an awesome recipe and it goes a long way. I cut the recipe in half and that was enough for 3 dinners. I also added rotel cheese dip in my recipe."

JHH625 User ID: 5512517 150080
Reviewed Dec. 22, 2011

"I made this last night. My husband and I both loved it! We can't wait to try the leftovers tonight. This one is another keeper."

bandmnorris User ID: 6311592 132582
Reviewed Dec. 18, 2011

"Yummy!!! I have made this a few times, and it is always a hit. It reheats really well, so we look forward to eating the leftovers."

milosmommy User ID: 3662215 123601
Reviewed Oct. 30, 2011

"This was yummy! My husband and son ate it up. It made great leftovers too!"

alleybrat User ID: 6150513 184337
Reviewed Oct. 17, 2011

"i added onions and a can of green chilies with the ground beef for a little extra kick!"

softmtnrain User ID: 5603807 132581
Reviewed Sep. 4, 2011

"I prepared this recipe as dirceted, but added my own little twist. I love hot and spicy, so I used hot taco seasoning in the meat, mixed green chilis in my refried beans, and layered hot Rotel tomatoes and diced jalapenos peppers with the meat/rice. This is definitely a 'keeper'. I plan on making this dish again next week for a church potluck, but will defintely keep it on the mild side for those that don't like the 'burn'."

cmflower14 User ID: 4870064 150079
Reviewed Aug. 24, 2011

"Delicious! My husband told me tonight, after eating it, that he wants me to make it once a week! Huge hit in our house!"

Wilberst User ID: 3298387 132100
Reviewed Aug. 12, 2011

"I thought this was wonderful! I used a rice mix (taco rice by Knorr) that I had to cook according to the package directions because I dislike the other kind the recipe call for. I also don't like things too spicy, so I used a can of tomato sauce and a can of enchilada sauce. Instead of heating the beans, I blended them in the food processor until they were super smooth. I used to make Tacosagna by Rachel Ray, but now I think I will make this! I think the leftovers will be tasty!"

jdesmarteau User ID: 1410008 195687
Reviewed Aug. 11, 2011

"My family and I loved this dish. It was better than even expected! My husband said: "This is better than any dish at our favorite mexican restaurant". Which is high praise."

o2bhealthy User ID: 6138239 178925
Reviewed Aug. 6, 2011

"Such an easy daughter, who does not like mexican or spicey food went back for seconds :)"

abarnett101010 User ID: 6120776 150078
Reviewed Jul. 27, 2011

"This was such a great recipe. I made it a little different and only made 2 layers instead of 3. Still, was just as delicious"

jmbaxter User ID: 6110680 212471
Reviewed Jul. 21, 2011

"Really easy and pretty quick for a weeknight dinner!"

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