Comida Kraft
Recipe Box

Burrito Bake

Burrito Bake is rated 4.103448275862069 out of 5 by 203.
Prep Time
15
min.
Total Time
45
min.
Servings

8 servings

Rolled burritos are so last season. With layers of savory ground beef, gooey cheese and warm tortillas, this stacked bake will be the talk of the table.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Cook meat with seasoning mix as directed on package.
  • Place 4 tortillas on bottom of 9-inch pie plate sprayed with cooking spray, overlapping as necessary to completely cover bottom of pie plate. Top with layers of half each of the beans, meat mixture and cheese. Repeat layers. Cover with remaining tortillas.
  • Bake 30 min. or until meat mixture is heated through and cheese is melted. Cut into wedges to serve.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

To complete this main dish, serve burrito wedges topped with shredded lettuce, chopped tomatoes and salsa. Then, for an easy dessert serve with sliced fruit.

Substitute

Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 440
Total fat 16g
Saturated fat 7g
Cholesterol 65mg
Sodium 1270mg
Carbohydrate 44g
Dietary fiber 5g
Sugars 2g
Protein 28g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 25 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This recipe is very easy and basic. This recipe is very easy and basic. Everyone enjoyed it and we had leftovers too. I actually added salsa on top of the meat layer..and because I "cheated" and used the taco bell soft taco dinner kit (it has the seasoning packet, the tortillas, and taco sauce in one kit), it was very easy. I also want to say that the taco seasoning packet makes the dish salty. I will make this again. I make several other recipes that are very similar to this, but this recipe was quicker. I assembled it ahead of time and just popped it in the oven when I was ready to eat. It sliced easily and held together. Nice.
Date published: 2006-06-30
Rated 3 out of 5 by from This was okay. This was okay. My kids and I ate it happily but my husband didn't like it at all. A few things...no need to use so many tortillas, I only used maybe 7 or 8 and still had to use a deep dish pie pan. Also, foil on top is a MUST or the top tortillas will harden up like a chip. I was lucky and peeked in early enough to catch that problem and prevent it from ruining the top layer. This is what drives me crazy about Kraft kitchens. Why would they not include this in the directions? Otherwise it was not bad and definitely set up better than I expected it to.
Date published: 2008-12-30
Rated 4 out of 5 by from My husband and I liked this recipe and it was very easy to make. My husband and I liked this recipe and it was very easy to make. I read the comments first to help me make this dish the best I possibly could the first time around. I changed the recipe by only adding two tortillas in between each layer and I wet the tortillas first before placing them in the dish. Wetting the tortillas helped them not to dry out while cooking in the oven. I also added Rotel to the meat mixture for added flavor and topped the top tortilla with cheese. I had enough meat mixture to make two pie plates of this meal. I think using a larger pie plate would have worked best. When it came time to cut and serve it was a little messy to get out of the pan because it didn't hold together. I will try to let it cool off the next time to make it easier when serving.
Date published: 2006-03-24
Rated 3 out of 5 by from I've made this recipe 2x now and it is a great alternative to the same ol' tacos when we are in the... I've made this recipe 2x now and it is a great alternative to the same ol' tacos when we are in the mood for Mexican food. The 2nd time I made it, I cut down on the amount of tortillas I used to - I like the idea someone else posted about wetting the tortillas - I think I will try spreading Kraft Done Right Zesty Italian dressing (like on the Better-Than-Ever-Enchilads) the next time! This isn't one that we'll add to our normal rotation but it is a recipe I'll keep to make every once in a great while.
Date published: 2006-03-12
Rated 5 out of 5 by from We've made this recipe many times now with many variations. We've made this recipe many times now with many variations. We've added salsa to the meat layer, and used the cheese flavored taco mix, and we've even used shredded chicken - all wonderful. I prefer to use the large burrito tortillas instead of the small ones so that you can just have one or two per layer. We always serve it with lettuce, tomatoes, salsa, sour cream, shredded cheese, and my husband's favorite - jalapenos. I've passed this on to many people and it has received rave reviews.
Date published: 2006-07-19
Rated 4 out of 5 by from In my opinion how good this recipe is depends on how much you dress it up. In my opinion how good this recipe is depends on how much you dress it up. I've had it with little to nothing on it and I've had it with the works. And I'll tell you a little picante sauce and shredded cheese was not enough for me to even really like this recipe. Shredded lettuce, cheese, sour cream, picante sauce...oodles of stuff makes this the perfect quick meal. And I found that it reheats pretty good too. I thought it'd get very soggy in the microwave and it didn't.
Date published: 2008-06-02
Rated 4 out of 5 by from Very good and easy to make. Very good and easy to make. I will make again. I made with only 2 burrito shells for each layerand I spread some Fiesta Nacho Cheese Soup on each layer after I put down the beans (which I thinned some with milk) and meat. I topped with Kraft Mexican Shredded cheese. For the first 15 mins in the oven I coverd the dish with foil and that seemed to not dry out the top layer. Finally, I used a spring form pan lined with foil and that made it very easy to serve!!!
Date published: 2006-05-01
Rated 5 out of 5 by from I make this dish often. I make this dish often. I used Ground Turkey, fat-free refried beans, along with whole wheat tortillas. I mix the Turkey & seasoning with the beans while warm, though, and add reduced fat 1/4 cup queso cheese dip to the mix. (I've put rice in it too, to make it go farther.) I use larger single wheat tortillas in a single stack, one on top of another, and top with shredded 2% Mexican cheese blend. Less fat, but still GREAT taste! Family favorite!
Date published: 2009-07-07
  • 2016-08-28T09:47CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_31, tr_172
  • loc_en_US, sid_75930, PRD, sort_relevancy
  • clientName_khcrm

K:26193v2 :75930

>