burrito lasagna
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Taco Tuesday: Chorizo Burrito Lasagna

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This Burrito “Lasagna” recipe was definitely a little bit of an experiment. By “little bit”, I guess I really mean a lot. Rob and I were just spit balling ideas for how could we make something like tacos or enchiladas a bit different. It is amazing what you can come up with when you have these kind of experimentation brainstorms.

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We started with well maybe we add some rice to enchiladas and make them more like baked burritos. Rob also suggested quesadillas as an option. Then we said chorizo. So those ideas swirled around for a bit. Through a bit more brainstorming we came up with this idea for what effectively sounded like a Burrito Lasagna.

We used a combination of flour tortillas, lime rice, and a chorizo meat sauce to make a layered casserole, much like lasagna in theory. I really wasn’t sure how it would come out at all. This really could have been a dry mess, but thankfully, it was absolutely delicious and everything stayed really moist. Rob and I could not have been happier with it!!!

Chorizo Burrito Lasagna

An easy, flavorful way to feed a family with a bit of a Mexican flare!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: burrito, casserole, enchilada, lasagna, mexican, taco, taco tuesday


  • 1 Lb Chorizo Sausage
  • 1 Poblano Pepper finely diced
  • 2 Green Onion finely chopped
  • 2 Canned Chipotles finely chopped
  • 1/4 Cup Sour Cream
  • 1 Can Enchilada Sauce
  • 1/4 Cup Cotija Cheese
  • 2 Cups Basmati Rice
  • 1 Lime zested and juiced
  • 1/4 Cup Mexican Cheese Blend
  • Salt and Pepper to taste


  • Cook the rice with half the green onion and lime zest and juice. either per package instructions or in the Instant Pot (use 2 cups of water, on Low Pressure for 10 minutes with 5 minute natural release).
  • Heat a skillet over medium (5-6 out of 10) heat.
  • Cook the chorizo, breaking it up into small pieces, about 6-7 minutes.
  • Add the poblano, green onion, and chipotles. Cook for an additional 1-2 minutes.
  • Stir in the sour cream and half the can of enchilada sauce to the mixture. Cook for another 1-2 minutes.
  • To assemble: Lay down a very thin layer of enchilada sauce (just enough to cover the bottom). Place flour tortillas to cover the bottom (I needed 2 for my oval one). Add the rice over top. Layer the chorizo over that. Then the cotija cheese. Top with another layer of tortillas. Pour a thin layer of enchilada sauce over the top and cover with the Mexican cheese blend.
  • Bake for 10 minutes.

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