Oven baked burritos filled with seasoned ground beef, peppers, onions, and cheese, then topped with enchilada sauce and baked at 350°F until the cheese melts and sauce bubbles. This is a one-dish family meal that comes together in under an hour.
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In a large skillet brown the ground beef until done then add the onions and peppers and cook until tender.
Next, add the canned Rotel tomato mixture.
Next, add the taco seasoning and water. Stir to combine.
Simmer until the water cooks out and the sauce thickens.
Next, add enough of the enchilada sauce to coat the bottom of a large baking dish.
Next, assemble by spooning the beef mixture into a tortilla shell, along with some of the shredded cheese then fold and tuck ends rolling up.
Place the burrito into the baking dish. Repeat until the baking dish is full.
Sprinkle the remaining cheese on top of the burritos with black olives.
Cover with the remaining enchilada sauce.
Bake at 350 degrees 25-30 minutes until cheese is melted and sauce is hot and bubbly. Serve with a dollop of sour cream if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months; reheat covered at 350°F until hot.
Large skillet · Large baking dish
Yes. Assemble the baking dish, cover it, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the baking time if baking from cold.
These are whole burritos (rolled and folded) baked in sauce, rather than individual enchiladas rolled in sauce one at a time. The result is heartier and more casserole-like.
Yes. Corn tortillas work well and are gluten-free. Warm them slightly before rolling to prevent tearing.
Bake at 350°F for 25–30 minutes until the cheese on top is melted and the sauce is bubbling around the edges.
Yes. Cool completely, wrap the baking dish tightly in foil, and freeze up to 3 months. Reheat covered at 350°F for 20–25 minutes.
