Creamy Burrito Bake

Creamy Burrito Bake

4.4 of 5 (59)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 383.0
  • Total Fat: 27.6 g
  • Cholesterol: 74.1 mg
  • Sodium: 1,119.6 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 9.0 g
  • Protein: 23.0 g

View full nutritional breakdown of Creamy Burrito Bake calories by ingredient


This is a very easy dish. The fat and calories can be lowered even further with low fat sour cream, cheese and soup. Ground turkey would work well. This is a very easy dish. The fat and calories can be lowered even further with low fat sour cream, cheese and soup. Ground turkey would work well.
Number of Servings: 8


    1 lb Ground beef, lean,
    1 pkt Old El Paso Taco Seasoning
    Monterey Cheese, 8 oz - grated
    1 can Cream of Mushroom Soup
    1/2 cup Sour Cream
    4oz (half a jar) Taco Bell Taco Sauce, Mild
    La Tortilla Factory - Low Carb Tortilla, 8 tortillas


Brown ground beef and add taco seasoning and cook according to package directions.

Mix together the can of soup, sour cream and taco sauce.

Spray a 9 x 12 pan with cooking spray. Spoon 1/3 of the soup mixture into pan. Divide meat mixture evenly between the tortillas and sprinkle cheese in shell before folding and putting into pan.
Reserve about 1/2 - 3/4 cup cheese.

Spread rest of soup mixture onto the shells and top with the rest of the cheese.

Bake at 350 degrees for 20-25 minutes until bubbly and cheese is melted.

Number of Servings: 8

Recipe submitted by SparkPeople user JOEKNEE.

Member Ratings For This Recipe

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    Very Good
    10 of 11 people found this review helpful
    This was excellent! I changed the recipe, picking healthier ingredients. I used ground turkey instead of lean beef, greek yogurt instead of sour cream, reduced fat cheese, and multigrain flatouts instead of flour tortilias. I ended up layering it like a lasagna. 255 cal, 10.5g fat - 4/3/12

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    9 of 9 people found this review helpful
    Substituted with: 97/3 ground turkey, low-fat shredded cheese, low-carb tortillas, Chef Meg's taco seasoning, and mild picante sauce and it was delicous! We added half of a small onion as well (we love onion) and I also mixed in cilantro with the soup/SC/salsa mixture. Will absolutely make again! - 1/5/11

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    5 of 6 people found this review helpful
    Is there a possible substitution for the cream of mushroom soup? My husband is allergic to mushrooms, but I think that otherwise we would both really enjoy this dish! - 3/20/10

    Reply from JOEKNEE (4/28/10)
    Cream of chicken will work just fine! :)

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    5 of 5 people found this review helpful
    I made this recipe last night, and it was great! I made a few changes to it though. I used Cheese soup instead of Cream of Mushroom, and I added refried beans and onions to the burritos before folding them. It turned out great and is now going to be part of our dinner rotation. Thanks! - 3/10/10

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    2 of 2 people found this review helpful
    That was great! My husband and I used fat free cream of mushroom soup and added tomatoes and chives to the top when it was finished and both enjoyed it. Having it for lunch again today! - 12/4/12