Wet Burrito Casserole

Prep Time
Cook Time
1h 5m
Ready In

"Easy to get together, roll up and bake. Great with tacos if you need a bigger meal."

Original recipe yields 4-5 servings


  • Serving Size: 1 (588.3 g)
  • Calories 1225.4
  • Total Fat - 79.9 g
  • Saturated Fat - 40.6 g
  • Cholesterol - 309.9 mg
  • Sodium - 1297 mg
  • Total Carbohydrate - 54.3 g
  • Dietary Fiber - 4.3 g
  • Sugars - 20.7 g
  • Protein - 72.4 g
  • Calcium - 1191.1 mg
  • Iron - 6.6 mg
  • Vitamin C - 32.1 mg
  • Thiamin - 0.4 mg

Step 1

Stir together sour cream and condensed soup.

Step 2

Pour half of this in the bottom of a large casserole or 9x13-inch baking dish, spreading it evenly across the bottom.

Step 3

Brown and cook through the ground beef with the onion and bell pepper; drain any fat.

Step 4

Stir in taco seasoning, mushrooms and refried beans, mixing well.

Step 5

Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish.

Step 6

Top with remaining soup/cream mixture and sprinkle with the cheese.

Step 7

Place a few sliced black olives or jalapeno slices on top of the cheese, if desired.

Step 8

Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.

Tips & Variations

No special items needed.



We love these and since having them the first time I have added them to my rotation! We always look forward to them. I use low sodium soup and you can't tell the difference.

review by:
(18 Dec 2019)