Stacked Burrito Pie: Cheesy Mexican Casserole Recipe

Don’t roll—make a Stacked Burrito Pie Casserole instead. Layer your favorite Mexican ingredients three high, bake until hot and the cheese is melted, and enjoy a simple, satisfying meal.

Ingredients

Prep everything first and arrange an assembly line. Most prep can be done the day before.

• Chopped green onion
• Chopped cilantro
• Shredded cheese (Colby and Monterey Jack recommended)
• Cooked ground beef or other protein, if using
• Diced tomatoes (drained) — canned or boxed tomatoes save time
• Black beans (rinsed and drained)
• Salsa (any variety — try fruity or spicy for a twist)
• Flour tortillas (7–8 inches; whole wheat or low-carb tortillas to reduce carbs)

I keep cooked beef crumbles frozen in 1-cup portions so they can be added directly to the layers if not clumped.

Other ingredients that work well:

• Corn kernels
• Pinto beans
• Rice
• Alternate proteins: shredded chicken, crumbled tofu, or other meats
• Vegan cheese shreds to make a dairy-free version

Pan options

For a round pie shape, use an 8- or 9-inch round cake pan or aluminum tin. For a larger casserole, use a 9 x 13-inch dish and overlap tortillas—double the ingredients and cut servings into squares.

Assembly tips

Follow these steps to assemble a three-layer burrito pie. Adjust amounts to taste—this recipe is forgiving.

• Place one flour tortilla in the bottom of the pan.
• Spread about 1/3 cup salsa over the tortilla.
• Layer half of the black beans, half of the drained tomatoes, and about 1/2 cup cheese.
• Sprinkle roughly 2 tablespoons chopped cilantro and 2 tablespoons sliced green onion.
• Place a second tortilla on top and repeat the salsa, beans, tomatoes, cheese, and herbs.
• Top with the third tortilla. Press gently so the layers fit the pan.
• Spread remaining salsa and sprinkle the rest of the cheese and some green onion on top.

Cover with aluminum foil and bake at 350°F for 20 minutes. Remove the foil and bake an additional 10 minutes, or until cheese is melted and the casserole is heated through. Let it rest for about 10 minutes before cutting so it sets. Serve with sour cream, guacamole, sliced black olives, or your favorite toppings.

Freezer tips

To freeze assembled pies, cover the pan with aluminum foil and wrap in plastic wrap, then label. If you need to free up the pan, line it with foil before assembling; freeze for about an hour, then lift the pie out and wrap it in foil for longer storage. Store up to about two months.

To cook from frozen, thaw in the refrigerator for 24 hours, then bake following the instructions above.

What looks like a messy assembly is really dinner for several nights—an efficient win for busy cooks.

📋 Recipe