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Burrito Lasagna | Lasagna Recipe | Casseroles | Burrito Lasagna is a tried & true family favorite! This ground beef burrito lasagna is simple to make with minimal ingredients. Layers of seasoned ground beef, Spanish rice, cheese, refried beans, and lots of cheese. #lasagna #dinnerrecipes #recipeoftheday #groundbeefrecipes
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Burrito Lasagna

Burrito Lasagna is a tried & true family favorite! This ground beef burrito lasagna is simple to make with minimal ingredients. Layers of seasoned ground beef, Spanish rice, cheese, refried beans, and lots of cheese.
Course Main Course
Cuisine Mexican
Keyword burrito lasagna, dinner, ground beef recipes
Prep Time 20 minutes
Cook Time 30 minutes
Cooling/Resting Time 10 minutes
Total Time 50 minutes
Servings 10
Calories 510kcal
Author Jessica

Ingredients

  • 2 lbs lean ground beef (I use 93/7)
  • 1 can (10 oz) red enchilda sauce
  • 1 can (10 oz) green enchilada sauce
  • 1 packet taco seasoning (I use mild)
  • 2 teaspoons cumin
  • 2 teaspoon garlic powder
  • 1 package (8.8 oz) Uncle Ben's Mexican ready rice
  • 9 (8-inch) flour tortillas
  • 1 can (15 oz) refried beans
  • 3-4 cups shredded cheese

Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. 
  • In a skillet pan, over medium-high heat, brown and crumble the ground beef. When ground beef is no longer pink, drain the grease. Add the cans of enchilada sauce, packet of taco seasoning, cumin, and garlic powder. Stir together to combine. 
    *I leave the meat mixture to simmer on the stove, on low heat, while I prepare the rest. 
  • Cook rice according to package directions (should be 90 seconds in the microwave). Spread a heaping tablespoon of the refried beans onto one side of each tortilla. I just use a large silverware spoon to do this. No need to measure. 
  • Spread 1 cup of the ground beef mixture on the bottom of the prepared baking dish. 
  • Layer with 3 flour tortillas (You will have to cut the third tortilla in half to fit it along the side of the pan), then ⅓ of the rice, ⅓ of the meat mixture, and ⅓ of the shredded cheese. 
  • Repeat these layers (tortillas, rice, meat, then cheese) two more times but don't put the last shredded cheese layer on top. Save it for later. 
  • Cover baking dish with foil and cook for 20 minutes. Take off foil and sprinkle the reserved shredded cheese on top. Cook for 10 more minutes. 
  • Let sit and rest for 10 minutes before cutting and serving. Serve with all your favorite taco toppings!

Video

Notes

I always use the mild version of the enchilada sauce. If you want more spice & heat then get the medium or hot. I prefer using one green and one red enchilada sauce but you can easily use two of the same. 
 
The Uncle Ben's ready rice cooks in the microwave for 90 seconds and it comes in a pouch looking thing. It's made specifically by that brand so check the rice aisle for it. 
 
Use any kind of cheese you want. It's best if you shred it yourself so it melts better but you can use pre-shredded. I always use the Colby- Jack cheese.
 
Depending on how much cheese you want use between 3 and 4 cups. I use closer to 3 cups when I make this recipe.

Nutrition

Calories: 510kcal