Burrito Pie
This burrito casserole is shaped like a pie for a fun twist on taco night!
As you all might have noticed, I have a bit of a thang for American-ized Mexican food. I mean, don’t get me wrong – I love REAL Mexican food too. It’s just that I live in central Illinois and the real stuff can be hard to come by.
Also, I’m quite sure that the majority of the recipes I make at home are not super authentic considering I nearly always start with a packet of taco seasoning. If any of my readers are from Mexico, please answer the following question: Do y’all ever use the taco seasoning packets? Is this an American thing? I feel like it’s an American thing.
Anyway!
I do not promise to bring you authentic Mexican cuisine, but I do promise you that what I am about to share is freakin’ amazing. My kids had to fight me to share this one with them.
I got the idea for this from my taco casserole. I figured, hey, a burrito casserole might be a good idea too. I was right. I was like the rightest I’ve ever been in my life.
This is perfect served alongside my restaurant style salsa. That salsa is a near perfect copycat of Chili’s salsa, but I add cilantro because how could I not? π
Whenever we make tacos (once a week, at least), I always make double the amount of meat we’ll use. We use the leftovers in taco salads, taco omelettes, or even in my fried tacos. It’s also nice to have some extra meat on hand for my low carb taco bake.
Having the taco meat in the fridge and ready to go made this recipe super quick to whip up. This would be great with my barbacoa recipe too.
I made the rice in my Instant Pot, which I love. It makes perfect rice every time! I rinse my rice with water, drain well, and then do equal parts rice to water in the pot. I set the vent to sealing and cook on high pressure for 3 minutes. I let the pressure release naturally for 10 minutes and then open it up and stir. Perfectly fluffy rice every time! Here’s the Instant Pot I use. π
Burrito Pie
This burrito casserole is shaped like a pie for a fun twist on taco night!
Ingredients
- 2 cups cooked white rice
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1 teaspoon salt
- 4 10-inch flour tortilla shells
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 1/2 cups cooked taco meat
- 2 cups grated cheddar cheese
Instructions
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Preheat oven to 350 degrees.
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Add the rice, lime juice, cilantro, and salt to a medium mixing bowl and stir well to combine.
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Place one flour tortilla in the bottom of a deep dish pie plate.
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Spread tortilla with 2 tablespoons of sour cream.
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Top with 1/2 cup of prepared rice and 1/2 cup of taco meat.
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Spoon 2 tablespoons of salsa over the top.
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Sprinkle on 1/2 cup of cheese.
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Repeat layers 2 more times, pressing down the tortilla stack each time you add a new tortilla.
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Add a final layer of tortilla, sour cream, salsa, and cheese to the top.
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Bake for 20 minutes or until hot and melty.
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Serve with all of your favorite taco toppings, such as diced tomatoes, guacamole, hot sauce, etc.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
Check out my Dorito casserole for more Mexican casserole love!
How about a PIN button. I couldn’t find it.
Hah! We live in Central Virginia and there’s definitely no “authentic” Mexican food to come by. We’re big fans of the Americanized version, too! π
This pie would be a HUGE hit with my family!
Lived on Taco Pie with crescent rolls as the crust as a kid and still love it! Β Bring on the americanized Mexican!
THIS IS THE BEST THING EVER. I bet it would be great for a brunch, too.
What a clever idea, Carly! I love that! The “Modern” twist to the traditional burrito!
Thank you!
Karly,
I made your Burrito Pie for dinner tonight.
My husband told me…make sure you don’t lose this recipe!
Yay! Glad it was a hit!
What makes hamburger Taco Meat?
This looks delicious! I am American but we have lived in Mexico for 11 years… and you are right, taco seasoning in an American thing. Ground beef is also not really a taco ingredient in Mexico that I have seen. At our house, we call ground beef with taco seasoning, lettuce, cheese, sour cream, etc ‘American tacos’ Β ( we bring taco seasoning packets back to Mexico when we visit the US) and we enjoy them thoroughly. Thanks for sharing the recipe!Β
I think it’s pretty awesome that y’all enjoy American tacos! I am always so excited when I can find an authentic Mexican joint, though I think even the ones we consider authentic are likely still quite American-ized. π
I so wish we had some authentic Mexican restaurants here in Australia! My husband is Texan and he misses his true Mexican food…..
In answer to your question, I’ve lived in Mexico for 10 years and have yet to find a Mexican who uses the “taco seasoning” packets. They put in their own seasonings (which isn’t hard or complicated, btw).
hello
Hi Karly!
I am so glad I found your blog!! You have the most delicious recipes! I have been pinning so many of them, and I will be trying a few of them in the next couple of weeks (I try to do a fortnightly menu plan – it’s the only way I can stick to a budget) And I’ve made a few of your other recipes too – tonight we have your parmesan chickecn meatballs, that I had in the freezer. Your recipe makes 3 meals for my husband and myself – and they’re very generous serves too. My only complaint is that we’re in Australia, so some of your ingredients aren’t available – sometimes I can substitute something that is available, but sometimes I can’t. Fortunately my husband is American and his father sends us packages sometimes, so in the next one I’m going to be asking for sachets of dry ranch dressing mix. We can get ranch dressing, but not powdered mix. Keep up the good work Karly!!
Hi Sandra! So glad to hear that you’re enjoying the recipes and they’re working for you and your husband! π As for the ranch seasoning, have you tried googling for a homemade ranch seasoning mix? This one looks good – https://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/
Could you use a square 8 inch by 8 inch glass baking dish?
Should work fine, but you may have to trim your tortillas to fit.