Pan Burritos Recipe

4.5 19 27
Pan Burritos Recipe
Pan Burritos Recipe photo by Taste of Home
Publisher Photo

Pan Burritos Recipe

Read Reviews
4.5 19 27
Publisher Photo
Our family loves Mexican food, so this flavorful, satisfying casserole is a favorite. It’s nice to be able to get the taste of burritos and cut any serving size you want. —Joyce Kent, Grand Rapids, Michigan
Featured In: 13x9 Casserole Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min. + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min. + standing

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 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

Directions

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 13x9-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 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.
Originally published as Pan Burritos in Taste of Home October/November 1994, p29

Nutritional Facts

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

  • 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 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
  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

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MY REVIEW
[email protected] User ID: 2316088 276307
Reviewed Oct. 15, 2017

"I have to say that this surpassed my expectations! I almost gave up on making the recipe as written, because I couldn't find the packaged enchilada sauce, and so many people wrote that they used the canned. But I finally looked in the packaged gravy mix area at King Soopers and Walmart, and they both carry it. I make several recipes using canned sauce, and I can tell you that it would hugely change the flavor of this recipe! This is delicious as written! The spice is fairly mild, so my daughter and husband added picante to theirs. My son and I ate it without adding anything, and it was very tasty! Will definitely add to rotation."

MY REVIEW
Armstras07 User ID: 8309866 269071
Reviewed Jul. 6, 2017

"My whole family loved it. I couldnt find seasoning for Enchilada mix. I used 1 28oz can and one smaller can. I mixed the bean and beef layer in the pan before placing it on the Tortilla layer"

MY REVIEW
2124arizona User ID: 845443 265667
Reviewed May. 7, 2017

"Love the flavor and ease of assembly!"

MY REVIEW
Corwin44 User ID: 7541400 261032
Reviewed Feb. 9, 2017

"My family loved this recipe. I knew I had a winner when everyone took seconds and started fighting over who would get the leftovers for lunch. This was easy and versatile (I made a small separate casserole using just beans for my vegetarian). I did jazz up the beef in my main casserole while browning. I added spices like cumin, chili powder, paprika, coriander, diced onion, and garlic. I also added a can of diced tomato with Italian seasoning. I let my family choose their toppings of sour cream, salsa, guacamole, jalape?o, and shredded lettuce. I will definitely be making this dish again."

MY REVIEW
rolorocko25 User ID: 8103226 260624
Reviewed Feb. 1, 2017

"Followed the recipe exactly and my husband and I both agreed the flavor is really good but it needs a little crunch. Next time I think I with add tostada shells or tortilla chips in with the layers and on top to give it a better texture."

MY REVIEW
Djbyrd2 User ID: 8642876 259132
Reviewed Jan. 2, 2017

"Made it for the first time for my daughter's birthday. She loves mexican food. This recipe made a really big hit with her and the family! I just used taco seasonings instead but it was great. Not too spicy, just the way we love it!!"

MY REVIEW
13eggslater User ID: 8885334 257599
Reviewed Dec. 3, 2016

"Love this recipe! I did use the canned enchilada sauce instead of making my own for time's sake. There's just two of us, so we had leftovers for a few days. I was worried about the tortillas getting soggy, but they held up really well. Only change I'm making next time is using more beef and sauce, since our pan is a bit larger than the recipe is meant for."

MY REVIEW
NevadaMike User ID: 7590334 257107
Reviewed Nov. 21, 2016

"Very tasty but WAY too much sodium. Nearly a full day's worth in one meal."

MY REVIEW
KookieB User ID: 8859340 256949
Reviewed Nov. 18, 2016

"So simple and sooo good! Make it to individual tastes. We like it spicy and it's great next day for leftovers, if there is any, that is."

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."

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