Beef Burrito Casserole


  • 1 medium onion, diced
  • 1 – 12 oz. package Yves Ground Round, or burger of your choice
  • 2 Tbsp. taco seasoning
  • 1 c. water
  • 3 -15 oz. cans hot chili beans, with sauce
  • 8 whole wheat tortillas, torn into bite-sized pieces
  • 1 c. taco sauce
  • ½ c. green chiles
  • ¼ cup jalapeño nacho slices
  • 1 c. salsa
  • 1 c. crushed baked tortilla chips


  1. Spray bottom of a 9 x 13-inch casserole dish with non-stick cooking spray. Set aside.
  2. In a large skillet sprayed with a non-stick cooking spray, sauté onion over medium heat until clear.
  3. Add burger, taco seasoning, and water. Cook until all liquid is absorbed. Set aside.
  4. In a glass 9″x13″ baking dish, divide ingredients in half and make two layers.
  5. Layer in the following order: chili beans, torn tortilla pieces, taco sauce, burger mixture, green chilies, jalapeño nacho slices, and salsa.
  6. Repeat layers and spread crushed tortilla chips over top. Cover with foil and bake at 375 degrees for 45 minutes.
  7. Remove foil and bake for an additional 15 minutes, or until hot and bubbly. Serve with Spanish rice and warm tortillas.

* Garnish with shredded lettuce, chopped tomatoes, sliced avocado and olives just before serving.

Browse Cook(s): Brenda Walsh
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.