1-Getting started with this burrito casserole: preheating your oven, and I’m here to walk you through it with enthusiasm because it’s one of those recipes that always turns out great. First, set your oven to 350 degrees F to ensure everything bakes evenly and comes out bubbly. This step sets the stage for a dish that’s ready in no time, making it ideal for busy evenings.

2-Begin by cooking 1 pound of ground beef and 1 small chopped onion in a skillet over medium heat until the beef is no longer pink, then drain the fat to keep things light. Stir in 1 pack of taco seasoning and 1 can of refried beans, heating everything through for that authentic flavor. In a separate bowl, mix 1 can of undiluted cream of mushroom soup with 1/2 cup of sour cream to create a creamy base that holds the layers together.

3-Now, spread half of this soup mixture in the bottom of a 9 x 13 inch baking dish for even distribution. Layer 3 large flour tortillas over it, cutting or tearing them to fit and overlap as needed, then add half of the beef mixture and sprinkle about 1 cup of shredded cheese on top. Repeat the layers with the remaining soup mixture, another 3 tortillas, the rest of the beef mixture, and top with the remaining 1 1/2 cups of shredded Mexican blend cheese. Bake for about 20 minutes until the cheese melts and bubbles, then serve with chips and salsa or a side salad for a complete meal.