Wet Burrito Casserole
A cheesy, creamy casserole combining taco flavors, ground beef, and mushrooms, perfect for a hearty family meal or casual gathering with bold, comforting tastes.
Ingredients
Instructions
- Mix sour cream and cream of mushroom soup together in a bowl.
- Spread half of the sour cream mixture in the bottom of a 9 x 13-inch baking dish.
- Brown the hamburger with chopped onion and green pepper in a skillet.
- Add mushrooms, taco seasoning, and beans to the skillet and heat through.
- Fill each taco shell with the hamburger mixture.
- Place filled taco shells in the baking dish on top of the sour cream mixture.
- Spread the remaining sour cream mixture over the assembled tacos.
- Sprinkle shredded cheese on top.
- Bake at 350°F (175°C) for 30 minutes until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. If you want a vegetarian version, substitute the hamburger with black beans or lentils. Feel free to add more vegetables like corn or zucchini for extra nutrition. You can also use different types of cheese, such as pepper jack for a spicy kick. This recipe is great for using up leftover taco ingredients.
Serving Suggestions
Serve this Wet Burrito Casserole with a side of Mexican rice or a fresh garden salad for a complete meal. Top with fresh cilantro, diced tomatoes, or avocado for added flavor. This dish pairs beautifully with Crock Pot Pintos for a hearty feast, making it perfect for family gatherings or potlucks.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through. Alternatively, you can microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Wet Burrito Casserole contains roughly 471 calories, with 20g protein, 74g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (50% of the Daily Value), protein (40% of the Daily Value), and vitamin D (33% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1963mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the casserole ahead of time?
Yes, you can assemble the burrito casserole a day in advance. Just cover it tightly with plastic wrap or foil and refrigerate. When you're ready to bake, remove it from the fridge and allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I use instead of cream of mushroom soup?
If you don't have cream of mushroom soup, you can substitute it with a homemade white sauce or any cream soup variety like cream of chicken or cream of celery. For a healthier option, try using a mix of plain yogurt and vegetable broth for a lighter alternative.
Is this recipe suitable for freezing?
Yes, you can freeze the Wet Burrito Casserole before baking it. Wrap it tightly in plastic wrap and then foil. It can be stored in the freezer for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. This makes for an easy meal on busy nights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).