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Burrito Lasagna


  • 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 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.

Nutrition 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.


Average Rating: 4.875
  • Allison
    Jul 28, 2019
    Changed a few ingredients according to what we had in the cupboard-turned out tasty! Glad I came across your recipe and all the reviews.
  • abakay
    Dec 2, 2017

    Had hoped to take some leftovers to my mother but there were none. Family loved it.

  • december7
    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
    Jan 3, 2016

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

  • Grammy Debbie
    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
    Dec 31, 1969

    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
    Dec 31, 1969

    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
    Dec 31, 1969

    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
    Jun 11, 2013

    This is delicious. My family loves it.

  • PatWTS
    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.

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