Go Back

Cheesey Burrito Casserole

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 -8


  • 1 pound ground beef
  • 3 garlic cloves minced
  • 1 cup frozen bell pepper and onion blend
  • 1/4 cup poblano peppers chopped
  • 1/4 cup taco seasoning
  • 1 10 oz can Rotel tomatoes, undrained
  • 1 15 oz can black beans, rinsed and drained
  • 2 1/2 cups shredded fiesta cheese
  • 1 10 3/4 oz can Campbell's Cheddar Cheese soup
  • 1/2 cup sour cream
  • 6 large tortillas
  • cooking spray
  • garnish: cilantro sour cream


  • Preheat oven to 350 degrees F.
  • In a large skillet add ground beef, garlic and brown about 3 minutes. Add bell pepper onion mix and poblano peppers. Cook 5 more minutes, until meat is almost browned. Drain meat and return to the skillet. Stir in taco seasoning, Rotel tomatoes and black beans. Heat over medium heat for a few minutes. Set aside.
  • While the meat is browning add the soup and sour cream to a medium bowl. Mix well. Set aside.
  • In a 9x13 baking dish spray lightly with non-stick cooking spray. Using 3-4 tortillas cover the bottom of the baking dish. You might need to cut them into pieces to fix perfectly. Spread half of the sour cream mixture over tortillas. Top with half of the meat mixture. Spread half of the cheese over meat mixture. Repeat layer one more time.
  • Bake 15-18 minutes or until cheese is bubbly. Let sit 5 minutes.
  • Garnish and serve. Enjoy!