This scrumptious cheesy and melty Quick & Easy Burrito Pie is guaranteed to become one of your family’s favorites. It’s everything I love in quick Mexican casserole dishes. Perfectly seasoned and loaded with ground beef, beans, and cheese. You can’t go wrong.
I used 10″ burrito-sized flour tortillas and a 10″ springform pan to build the pie. And you can make it vegetarian by omitting the ground beef and adding black and pinto beans. Or use ground turkey for a healthier meat option.
Serve in pie slices topped with guacamole, sour cream, shredded lettuce, diced tomato, diced onion, sliced jalapenos and/or salsa. Maybe some sliced black olives and sliced green onions? How about some crumbled queso fresco? You know, all the yummy things you’d put on top of a burrito or taco.
Let’s make a burrito pie! Your people will love you. Guaranteed! ♥
Heat a 10-12″ skillet over medium-high heat. Add one Tablespoon olive oil and the ground meat. Brown the meat and drain off fat. Return the meat to the skillet. Add chopped onion and saute until just wilted. Add one thinly sliced (slivered) or diced jalapeno pepper. You can substitute diced green or red bell pepper to make the dish less spicy. Add 1-2 cloves of minced garlic. Continue to saute just until the garlic becomes fragrant – 1 minute or so.
Add one can of petite diced tomatoes liquid and all and one package taco seasoning. Stir and simmer until the mixture is slightly thickened – 2-3 minutes. (I added one corn tortilla sliced into slivers to help thicken things up, but you don’t have to.)
Add one can of drained and rinsed beans – any beans you like – pinto, black, light red kidney beans. (If you’re going vegetarian, I’d use two cans of beans and skip the meat.) Stir and continue to heat through. Remove the meat mixture from the heat and set aside.
In a small bowl, stir together one can cream of mushroom soup and 1/2 cup of sour cream. Set aside.
In another bowl, mix together the cheeses. I like using half shredded Mexican quesadilla cheese or Monterey Jack and half shredded sharp cheddar cheese.
Let’s put our burrito pie together! Shall we?
I used a 10″ springform pan and 10″ burrito-sized flour tortillas. The springform pan makes for easy assembly and serving once the pie is baked.
If you don’t have a springform pan, you can use a high-sided souffle dish or a 10″ pie pan.
Spray the bottom and sides of the pan with vegetable spray. Place a tortilla on the bottom. Top with 1/4 of the mushroom soup/sour cream mixture. Top that with 1/4 of the meat/bean mixture. Sprinkle with 1/4 of the shredded cheese.
Repeat the layers three more times finishing with soup, meat, and cheese.
Place the springform pan on a baking sheet. I line my baking sheets with parchment paper or aluminum foil for easy cleanup.
Bake your burrito pie in a 350°F oven for 30 minutes or until the pie is hot and heated through. Remove pie from the oven onto a cooling rack.
Let it sit for 10 minutes to make it easier to slice.
And there you have it!
Cut into pie-shaped wedges and serve with the toppings you choose.
Once cooled to room temperature, your pie can be frozen then thawed and reheated.
I can’t wait to dig in!
Here’s a recipe for you to print!
- 4 - 10" burrito-sized flour tortillas
- 1 Tablespoon olive oil
- 1lb ground beef or turkey
- ½ - 1 onion, diced
- 1 jalapeno pepper, slivered or diced (May substitute diced green or red bell pepper.)
- 1-2 cloves garlic, minced
- 1 - 15½ oz can petite diced tomatoes
- 1 package taco seasoning
- 1 - 15½ oz can pinto, black or light red kidney beans, drained and rinsed
- 1 can cream of mushroom soup
- ½ cup sour cream
- 3 cups total Mexican quesadilla cheese and sharp cheddar cheese, shredded
- Preheat oven to 350 degrees F.
- In a 10-12" skillet over medium-high heat add olive oil and ground meat. Brown and drain. Return meat to skillet.
- Over medium heat, add onion, Cook until just wilted. Add peppers and cook for another 1-2 minutes. Add garlic. Cook until garlic is fragrant - 1-2 minutes.
- Add undrained canned tomatoes and taco seasoning. Stir and simmer until slightly thickened.
- Add drained and rinsed beans. Simmer for another 2-3 minutes until mixture is thickened and heated through. Remove from heat and set aside.
- In a small bowl, combine cream of mushroom soup and sour cream. Set aside.
- In another bowl, combine shredded cheeses. Set aside.
- Spray a 10" springform pan with cooking spray.
- Line the bottom with one tortilla. Top the tortilla with ¼ soup/sour cream mixture. Top that with ¼ meat/bean mixture. Top that with ¼ shredded cheese.
- Repeat layers three times ending with shredded cheese.
- Place springform pan on a baking sheet lined with parchment paper or aluminum foil. Place in oven and bake for 30 minutes or until the pie is bubbling and heated through.
- Remove from oven onto a cooling rack and let sit for 10 minutes.
- Remove the outer collar of the pan and cut into pie-shaped wedges.
- Serve with any variety of toppings: guacamole, sour cream, extra shredded cheese, shredded lettuce, diced tomatoes, sliced jalapenos or salsa, sliced black olives or green onions.
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