Busy nights just call for something easy, comforting, and crowd-pleasing for dinner, and this Burrito Pie is sure to deliver on all fronts. Layers of tortillas, seasoned meat, beans, and gooey melted cheese come together in minutes for a hearty, filling family meal that also makes great leftovers. This is one of those meals that we come back to over and over again!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Ground beef – I use 93% lean.
- Onion
- Fresh garlic
- Taco seasoning packet – Or make your own taco seasoning!
- Sliced black olives – Optional.
- Canned roasted green chiles
- Canned diced tomatoes
- Corn – Fresh, frozen, or canned.
- Enchilada sauce – I use red sauce, but green could work as well.
- Refried beans
- Tortillas – Large burrito-size.
- Shredded cheese – Cheddar, Colby Jack, or Pepper Jack. Freshly shredded is always best for melting.
- Toppings – As desired. Avocado, sour cream, green onions, lime wedges, etc.
How to Make Burrito Pie
- Brown some ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add some onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant.
- While the ground beef is cooking, round up your other ingredients–you’ll need taco seasoning, enchilada sauce, black olives, corn, fire-roasted green chilies, diced tomatoes with green chilies, and refried beans.
- Add the packet of taco seasoning to the ground beef and stir to coat completely, then add the black olives, chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat.
- Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with one whole tortilla and one half tortilla. Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with another 1 1/2 tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese.
- Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly. Serves 12. You can serve with avocado slices, sour cream, and a squeeze of lime juice if you want.
Storing and Other Tips
- Store leftover Burrito Pie in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Freeze individual portions for up to 2-3 months if desired and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Feel free to assemble earlier in the day, cover tightly, and refrigerate until ready to bake. You may need to add a few minutes to the baking time.
Can I use corn tortillas?
Yes, corn tortillas work great!
Can I switch up the protein?
Sure! Chicken thighs, ground turkey, or even rotisserie chicken would work really well here.
Burrito Pie
This easy weeknight dinner takes just a few minutes to put together with basic pantry ingredients.
Servings people
Ingredients
- ½ pound lean ground beef I used 93% lean
- 1 medium onion chopped
- 3-4 cloves garlic minced
- 1 packet taco seasoning
- 1 2- ounce can sliced black olives or grab a handful of medium black olives and chop them
- 1 4- ounce can roasted green chilies undrained
- 1 15.5 ounce can diced tomatoes with green chilies
- 1 ½ cups corn either frozen or a 15.5 ounce can of corn, drained
- 1 cup enchilada sauce
- 1 15.5 ounce can refried beans or two cups of these beans
- 6 large burrito-size tortillas, 3 of them cut in half (I used Mission Carb Balance tortillas)
- 12 ounces 3 cups shredded cheddar, Colby Jack, or Pepper Jack cheese (or a combination)
Instructions
- Preheat oven to 350℉.
- Brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant.
- Add the taco seasoning and stir to coat completely, then add the black olives, chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat.
- Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with one whole tortilla and one half. Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with another 1 1/2 tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese.
- Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly. Serves 12.
Notes
- Store leftover Burrito Pie in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Freeze individual portions for up to 2-3 months if desired and thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 276kcal, Carbohydrates: 29g, Protein: 15g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 40mg, Sodium: 993mg, Potassium: 446mg, Fiber: 6g, Sugar: 12g, Vitamin A: 900IU, Vitamin C: 16mg, Calcium: 242mg, Iron: 2mg
Calories: 276kcal
Cost: $15
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Questions & Reviews
Have you tried using corn tortillas?
Yes, if you like corn tortillas, go for it!
Everyone loved it
I’m gonna make this tonight but with ground turkey and whole wheat tortillas! ????
Made this tonight and half of it is already polished off, delicious! I used the whole pound of hamburger otherwise it would have been wasted since i thawed it out and the recipe turned out great