Creamy Triple Cheese Burrito Casserole

barbara lentz


Creamy and cheesy good. If you like more heat in your dish add jalapenos instead of green bell pepper. You could also use refried beans instead of black beans.

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2 to 4
10 Min
25 Min


1 lb
ground beef
1 small
onion chopped
green pepper chopped
red bell pepper chopped
4 clove
garlic minced
1 pkg
taco seasoning
1 c
black beans
1 small
lime juiced
1/2 c
fresh cilantro chopped and divided
8 inch flour tortillas
1 can(s)
cream of mushroom soup
1/2 c
sour cream
1 c
shredded swiss cheese
1 c
shredded cheddar cheese
1 c
mexican blend shredded cheese


1Brown the burger with the onions, bell peppers, garlic until burger is no longer pink. Stir in taco seasoning and black beans. Cook until warmed through. Stir in half the cilantro and the lime juice. Set aside.
2Mix the cream of mushroom soup and sour cream together and set aside.
3Grease a 9 x 9 pan. Lay one tortilla shell in bottom of pan. Spread a half the soup mixture and half the meat mixture on top. Top with Swiss cheese. Lay another tortilla shell on top and repeat the process using the rest of the soup mixture and meat mixture. Top this with the Mexican blend cheese. Lay the third tortilla shell on top and top with Cheddar cheese.
4Bake at 350 degrees for 25 minutes. Top with the rest of the cilantro.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican