Delicious Beef Burrito Bake

My family loves to eat soft tacos, but I found they take a lot more prep work each night than I would like to give.  First you have to heat up the fillings (beans, meat, cheese).  Then we warm up the tortillas.  Finally we assemble the taco, adding avocado (more prep work), tomato (more chopping), and salsa to taste.  I have found it easier to take the same flavors and create a Burrito Bake.  It takes about the same amount of time for prep work, and then we can pop it in the oven for dinner.  Leftovers are easy, too, as they can go in the microwave.  We make this meal about once a month, and I love to be able to say I have one in my freezer at all times.


  • 1 package flour tortillas
  • 1 pound ground beef
  • 1 can black beans, drained
  • 1 16 oz. package shredded cheese of your choice (we like “Mexican Style” or just plain cheddar)
  • 1 bottle of salsa of your choice (we prefer mild, but everyone has their own flavor profile)
  • 1 onion
  • 3 roma tomatoes


Chop the onion.  In a skillet on the stovetop, begin to brown the hamburger and add the onion.  When the meat is browned, drain and let cool.  While the hamburger and onion cook, chop the tomatoes and drain the beans.  In a large bowl, toss the beans and tomatoes.  Toss in the meat and onion mixture.  If the mixture is cool enough, add a cup of cheese.

In a 9 x 13 casserole dish, pour a layer of salsa.  Spread the salsa out, covering the bottom of the pan.

Fill each tortilla with the meat and bean mixture.  Roll the burrito up and place it in the pan so that the ends are underneath.  This will keep the burrito from unravelling.  The pan should be filled snugly with tortillas.

Using the remaining salsa, cover the tortillas with a layer of salsa.  This will add a nice, sweet tomato flavor to your burritos.

Spread the rest of the cheese on top.  Freeze if desired.

To Serve

Remove from freezer and let thaw.  Cook in the oven at 350° for 35 minutes or until the cheese on top has browned up.  Cut into squares: you will not be able to easily access an individual burrito.  Top with sliced avocado if desired.

And there you have it – one of my favorite and easiest dinners!  Make a double batch – one to freeze, one to eat.

This is also a great idea if you are taking meals to new moms!  Just leave out the onions and use mild salsa if you are serving young children – they may not be tolerant to a lot of spice.

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