Recipe Box, Queso Topped Burritos

Tacos are my go to meal on nights when I don’t have much time or energy to cook


In an effort to be a little more creative I decided to make burritos and stuff them full of vegetables along with some beef.

When I make tacos I like to cook a big batch of taco flavored ground beef and freeze the leftover meat so things are really fast and easy the next time.  I had some prepared ground beef on hand so I started the burritos by sauteing an onion


Then added red pepper


and a can of black beans and a can of corn…fresh spinach would be good too, if I’d had any I would have thrown it in


Put the beef in the skillet with the vegetables and stir to combine and blend


Add 1/2 can of Enchilada sauce, as a flavor element and to help the different things bind together.  Season with salt and pepper


Now for the fun part!


I used the large size, 10 inch, flour tortillas and divided the mixture among 6 tortillas, laying them out 3 at a time


Fold the sides in an inch or so, then roll as best you can and place seam side down in an oil sprayed baking dish


This 9 x 13 worked beautifully for the 6 big fat burritos!


Spray the burritos with olive oil cooking spray and pour the remaining 1/2 can of enchilada sauce around the edges.  At this point you can cover and refrigerate for up to 24 hours.

baked burritos

Bake loosely covered for 30 minutes at 325.  Uncover and continue baking for 15 minutes.  Then turn oven up to 400 and continue baking until tops of burritos are golden brown and crunchy.


Serve your bundle of joy on some crisp green lettuce with a side of Spanish rice and pour hot queso on top


I can’t believe when I was assembling these I thought they were going to be too small!

queso topped beef and veggie burritos

They were monsters!

baked veggie burritos

I barely ate half of mine but HH polished his off!

overstuffed burritos

I am going to wrap and freeze the other 4, individually, for a future supper or a fast grab and go meal!

I love Mexican dishes because they can be adapted to your taste or what’s in your refrigerator~ This can easily be a meatless meal, and you can add or subtract any veggies you like.  I didn’t put cheese inside these because of the queso topping but more cheese is always better!

These really are pretty healthy because they are baked, and you won’t miss the fried greasy versions at all.

If you want to make your own Queso, click here for an easy Corn and Spinach Queso that would be delish on these burritos!

Here’s the recipe:


These burritos are full of meat and veggies, then baked not fried. Top them with hot queso and pair them with Spanish rice for a delicious Tex-Mex meal
Prep Time 30 minutes
Cook Time 45 minutes
taco meat 15 minutes
Course Main Course
Cuisine Tex-Mex
Servings 6


  • 9" x 13" casserole dish


  • 1 lb ground beef cooked and seasoned for tacos
  • 1 medium onion diced
  • 1/2 red bell pepper diced
  • 1 can 15 oz. corn kernels, drained and rinsed
  • 1 can 15 oz. black beans, drained and rinsed
  • 1 can 10 oz. enchilada sauce
  • 6 large flour tortillas
  • prepared Queso Dip [I get mine at Costco]
  • Spanish Rice [I used Zatarain’s]
  • Lettuce
  • green onions for garnish [optional]


  • Prepare the ground beef for tacos and set aside.
  • Saute onion in skillet with meat drippings or a little olive oil.
  • When onion is translucent and starting to caramelize add red pepper, then black beans and corn.
  • Stir and season with salt and pepper.
  • Add beef back to pan and stir well.  Add 1/2 can enchilada sauce and stir.
  • Lay tortillas out on a cutting board and divide meat mixture among them making  a wide strip in the center of each tortilla.
  • Fold the sides in an inch or so, then roll up forming a package.
  • Place burritos seam side down in a cooking oil sprayed 9 x 13 baking dish.
  • Spray tops of burritos with olive oil spray and pour remaining enchilada sauce in the bottom of the pan around the edges.
  • Cover and refrigerate up to 24 hours.
  • Bring to room temperature and bake covered for 30 minutes at 325.  Uncover and bake 15 minutes more, then raise oven to 400 and continue to bake another few minutes until tops are brown and crisp.
  • Heat queso and pour over tops, garnish with green onion slices if desired.  Serve with Spanish rice and crispy lettuce.  Makes 6 large burritos.
Keyword baked burritos, burritos, do ahead casserole, Mexican casserole, queso burritos, queso dip, taco casserole



I will be joining these fabulous blogs:

Memories by the Mile

Miz Helen’s Country Cottage

Easy Life

Rattlebridge Farm

Jenny Evolution

Love Bakes Good Cakes

22 Responses to “Recipe Box, Queso Topped Burritos”
  1. These look so good, Jenna!

  2. Burritos are a big favorite here too Jenna! The topping looks good, I’ve never tried making Queso and will keep it in mind:@)

  3. Liz says:

    Thank you for the nice recipe. Have a good weekend.

  4. I basically live off Mexican home-cooked food these days and my oh my, look at this! I cannot wait to try this recipe this weekend!

  5. Well, I know what’s for supper tomorrow night! 🙂 Thanks so much.

  6. Mary says:

    Jenna, One for me, por favor! The ingredient missing for me is not more cheese but a icy margarita or cerveza 🙂 Enjoy your weekend!

  7. Jann Olson says:

    Yum! We love Mexican food. This is a fun variation of some I make. Thanks for sharing the recipe.

  8. Kim says:

    Anything with black beans and corn is a hit at our house! This looks delicious! 🙂

  9. Rattlebridge Farm says:

    Your burritos are making me hungry. I know Dr. W and Bandy will love them!

  10. Miz Helen says:

    It is a cold rainy day and these would sure taste good. Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

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