Cheesy burrito casseroles are an easy way to turn seasoned ground beef, tortillas, and pantry staples into a filling family dinner. These recipes bring together familiar Mexican-inspired flavors with plenty of melted cheese. You’ll find practical ideas for busy weeknights, casual gatherings, and make-ahead meals. Pick the casserole that suits your plans, then serve it with your favorite toppings.
Helpful Tips Before You Start
A few simple steps can help your cheesy ground beef burrito casserole bake evenly and hold together well.
Brown and Season the Beef
Cook the ground beef until browned, then drain excess grease before adding seasonings or sauce. This keeps the casserole flavorful without making it oily.
Warm the Tortillas
Briefly warm tortillas in a skillet or microwave so they’re easier to fold or layer without tearing. Keep them covered while you assemble the casserole.
Drain Beans and Corn
Drain canned beans and corn well before adding them to the filling. Extra liquid can make the casserole soggy.
Save Some Cheese for the Top
Mix some cheese into the filling, then sprinkle the rest over the casserole before baking. For the best melt, shred cheese from a block if you have time.
Let It Rest Before Slicing
Rest the casserole for about 5 to 10 minutes after baking. This gives the filling time to settle, making it easier to serve neat portions.
Classic Red Enchilada Sauce Burrito Casserole with Seasoned Ground Beef
This casserole brings the familiar flavors of a beef burrito together with classic red enchilada sauce, tender tortillas, and plenty of melted cheese. Seasoned ground beef makes it hearty, while a few layers in the baking dish keep it easy to assemble.
It works well for a family dinner or a casual gathering, especially when you want a filling meal without rolling individual burritos. The edges bake up lightly crisp, and the center stays soft and saucy.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 teaspoon olive oil
- 1 small yellow onion, finely chopped
- 2 tablespoons taco seasoning
- 1/2 cup water
- 1 can (10 ounces) red enchilada sauce
- 4 large flour tortillas
- 1 can (15 ounces) refried beans
- 2 cups shredded Mexican-blend cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly coat an 8-inch square baking dish with olive oil, using the listed teaspoon.
- Heat a large skillet over medium heat. Add the ground beef and chopped onion. Cook, breaking up the beef, until it is browned and the onion has softened. Drain excess fat if needed.
- Stir the taco seasoning and water into the beef. Simmer for 2 to 3 minutes, stirring, until the mixture is well coated and most of the water has reduced.
- Spread a thin layer of red enchilada sauce over the bottom of the prepared baking dish. Arrange one tortilla on top. Spread one-quarter of the refried beans over it, then add one-quarter of the seasoned beef, a little enchilada sauce, and a portion of the shredded cheese.
- Repeat the layers with the remaining tortillas, beans, beef, sauce, and cheese. Finish with the remaining sauce and cheese on top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes before cutting. Sprinkle with chopped cilantro and serve warm.
Extra Tips
For neater portions, let the casserole rest before slicing so the tortilla layers can settle. If you prefer a saucier center, reserve a little enchilada sauce to spoon over each serving. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Aluminum Foil
Green Chile and Tomatillo Burrito Casserole with Seasoned Beef and Monterey Jack
This burrito casserole layers seasoned ground beef, green chiles, tangy tomatillo salsa, and tender tortillas under a generous blanket of Monterey Jack. It has the familiar comfort of a baked burrito with a bright, savory flavor.
It works well for a weeknight dinner or a casual family meal. Let the casserole rest briefly after baking so the layers settle and the cheesy top is easier to slice.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup canned diced green chiles, drained
- 1 cup tomatillo salsa
- ½ cup sour cream
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and no longer pink. Drain excess fat if needed.
- Stir the cumin, chili powder, garlic powder, and salt into the beef. Add the green chiles and tomatillo salsa, then simmer for 2 minutes. Remove the skillet from the heat and stir in the sour cream.
- Spread a thin layer of the beef mixture over the bottom of the baking dish. Tear or cut two tortillas to fit, then arrange them over the filling. Spoon half of the remaining beef mixture over the tortillas and sprinkle with ½ cup Monterey Jack.
- Add the remaining two tortillas, followed by the rest of the beef mixture. Sprinkle the remaining 1½ cups Monterey Jack evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Drain the green chiles well so the filling stays thick, and give the tomatillo salsa a quick stir before measuring. For a milder casserole, choose mild green chiles and salsa. Refrigerate leftovers in a covered container and reheat individual portions until hot. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Measuring Cups, Measuring Spoons
Smoky Chipotle Burrito Casserole with Beef, Black Beans, and Corn
This casserole brings seasoned ground beef, black beans, and sweet corn together with smoky chipotle, rice, and melted cheese. It has the hearty filling of a burrito in an easy-to-serve baked dish.
It works well for a weeknight dinner or a casual meal with friends. The chipotle adds a gentle smoky heat, while the rice and beans make each serving filling and the cheese forms a golden top.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 teaspoon salt
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 cup red enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook the rice according to the package directions. Set it aside while you prepare the beef mixture.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the meat is browned and the onion is softened. Drain off any excess fat.
- Stir in the garlic, cumin, smoked paprika, minced chipotle pepper, adobo sauce, and salt. Cook for about 1 minute, stirring so the spices coat the beef.
- Add the black beans, corn, enchilada sauce, and cooked rice to the skillet. Stir until everything is evenly combined, then spoon the mixture into a baking dish and spread it into an even layer.
- Sprinkle the Monterey Jack cheese over the top. Bake at 375°F until the casserole is hot and the cheese is melted and lightly golden, about 20 minutes.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
For a milder casserole, use half of the minced chipotle pepper and adobo sauce. If you prefer a smokier, spicier flavor, add the remaining chipotle pepper. Letting the casserole rest before serving helps the rice and filling hold together neatly. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Baking Dish, Saucepan
Salsa Verde Burrito Casserole with Beef, Pinto Beans, and Pepper Jack
This casserole brings together seasoned ground beef, creamy pinto beans, tangy salsa verde, and pepper Jack in easy-to-serve layers. Flour tortillas make it filling and give each slice a soft, burrito-style center.
It works well for a weeknight dinner or a casual meal with family. The salsa verde keeps the filling bright, while the melted pepper Jack adds a gentle kick and a golden, cheesy top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup salsa verde, divided
- 4 medium flour tortillas
- 2 cups shredded pepper Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and fully cooked. Drain excess fat if needed.
- Stir the cumin, chili powder, garlic powder, and salt into the beef. Add the pinto beans and ½ cup of the salsa verde. Stir gently and cook for 2 minutes, until the mixture is hot.
- Spread the remaining ½ cup salsa verde over the bottom of the prepared baking dish. Layer in two tortillas, overlapping them as needed. Spoon half of the beef and bean mixture over the tortillas, then sprinkle with ½ cup pepper Jack.
- Add the remaining two tortillas, followed by the rest of the beef and bean mixture. Sprinkle the remaining 1½ cups pepper Jack evenly over the top.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a milder casserole, use a mild salsa verde and pepper Jack. Letting the casserole rest before cutting helps the layers hold together, and any leftovers can be reheated covered in the oven so the tortillas stay soft. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Creamy Queso Burrito Casserole with Seasoned Beef and Refried Beans
This casserole layers seasoned ground beef and refried beans with rice, tortillas, and creamy queso for a hearty burrito-inspired dinner. The ingredients bake together into a filling dish with soft tortilla layers and plenty of cheesy sauce.
It works well for a family meal or a relaxed make-ahead dinner. Serve it straight from the baking dish, with the beef and beans tucked between layers of tortillas.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 packet (1 ounce) taco seasoning
- ⅔ cup water
- 1 can (16 ounces) refried beans
- 1 cup cooked rice
- 8 small flour tortillas
- 1 jar (15 ounces) queso dip
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons sliced black olives
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Brown the ground beef in a large skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat if needed.
- Stir the taco seasoning and water into the beef. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens.
- Warm the refried beans in a small saucepan or microwave-safe bowl until easy to spread. Stir the cooked rice into the seasoned beef.
- Spread half of the queso dip across the bottom of the prepared baking dish. Arrange four tortillas over it, overlapping them as needed.
- Spread the refried beans over the tortillas. Spoon the beef and rice mixture evenly over the beans, then top with the remaining four tortillas.
- Pour the rest of the queso dip over the top and spread it to the edges. Sprinkle with Monterey Jack cheese and sliced black olives.
- Bake uncovered for 20 to 25 minutes, until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before cutting into portions.
Extra Tips
For neater portions, let the casserole rest before slicing so the layers can settle. If the queso dip is too thick to spread, warm it briefly before assembling. Leftovers reheat well covered in the oven, which helps keep the tortilla layers from drying out. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Small Saucepan
Street Corn Burrito Casserole with Beef, Roasted Corn, and Cotija
This casserole brings the flavors of Mexican street corn to a hearty burrito-style bake. Seasoned ground beef, roasted corn, rice, and beans are layered with a creamy, tangy sauce and finished with salty Cotija.
It works well for a weeknight dinner or a casual gathering, and the layers make it easy to serve straight from the baking dish. Expect tender rice and beans, savory beef, sweet corn, and a lightly browned, cheesy top.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1/2 cup water
- 1 cup roasted corn kernels, thawed if frozen
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1 cup shredded Monterey Jack cheese
- 1/3 cup crumbled Cotija cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook the rice according to the package directions. Set it aside while you prepare the beef and corn.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and cooked through. Drain excess fat if needed.
- Stir the taco seasoning and water into the beef. Simmer for 2 to 3 minutes, stirring, until the liquid thickens and coats the meat.
- Add the roasted corn to the skillet and cook for 2 minutes, stirring so it warms through. Remove the skillet from the heat.
- In a small bowl, stir together the sour cream, mayonnaise, lime juice, and chili powder until smooth.
- Heat the oven to 375°F. Spread the cooked rice in an even layer in a baking dish. Add the black beans, then spoon the beef and corn mixture over the top.
- Spread the sour cream mixture over the beef layer. Sprinkle with Monterey Jack cheese and Cotija.
- Bake for 15 to 20 minutes, until hot throughout and the cheese is melted. Sprinkle with chopped cilantro before serving.
Extra Tips
For the best street corn flavor, use well-roasted corn with a few browned edges, and let the casserole rest for about 5 minutes before serving so the layers hold together. If making it ahead, assemble it without the cilantro, cover and refrigerate, then bake until heated through and add the cilantro just before serving. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, Baking Dish
Beef and Poblano Burrito Casserole with Charred Tomato Salsa
This casserole brings seasoned ground beef, roasted poblano, rice, beans, and melted cheese together in layers inspired by a hearty burrito. A fresh charred tomato salsa adds smoky, bright flavor to balance the savory filling.
It’s a practical choice for a family dinner or a casual weekend meal. Serve it straight from the baking dish, with the salsa spooned over each portion for a mix of tender, cheesy layers and fresh-tasting salsa.
Serves 4 people.
Ingredients
- 1 large poblano pepper
- 3 medium Roma tomatoes
- 1 tablespoon olive oil, divided
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper
- 1 cup cooked rice
- 1 can (15 ounces) black beans, drained and rinsed
- ½ cup red enchilada sauce
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- ¼ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
Instructions
- Heat the broiler. Place the poblano and tomatoes on a foil-lined baking sheet. Broil, turning occasionally, until their skins are blistered and charred in spots. Transfer the poblano to a covered bowl for 10 minutes. Let the tomatoes cool enough to handle.
- Peel the poblano, remove its stem and seeds, and slice it into strips. Roughly chop the charred tomatoes and place them in a bowl with the cilantro, lime juice, and ¼ teaspoon salt. Stir to make the salsa, then set it aside.
- Heat 1 teaspoon of the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until browned and the onion is soft. Drain excess fat if needed.
- Stir in the garlic, chili powder, cumin, oregano, remaining ½ teaspoon salt, and black pepper. Cook for 30 seconds, then add the rice, black beans, enchilada sauce, and poblano strips. Stir until combined and heated through.
- Heat the oven to 375°F. Lightly coat a 9-by-9-inch baking dish with the remaining olive oil. Cut or tear the tortillas to fit, then arrange half of them in the dish. Spoon over half of the beef mixture and sprinkle with ½ cup cheese. Repeat with the remaining tortillas and beef mixture, then finish with the remaining 1½ cups cheese.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for about 10 minutes more, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then serve with the charred tomato salsa.
Extra Tips
For a smokier salsa, let the tomatoes char well without burning them black. If you’re assembling the casserole ahead, keep the salsa covered separately and add it after baking so its fresh lime and cilantro flavors stay bright. Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Large Skillet, 9-by-9-inch Baking Dish, Mixing Bowl
Barbacoa-Style Beef Burrito Casserole with Rice and Oaxaca Cheese
This casserole brings barbacoa-inspired flavor to seasoned ground beef, with smoky chipotle, cumin, and a splash of lime. Rice and black beans make it hearty, while Oaxaca cheese melts into a stretchy, golden topping.
It works well for a relaxed family dinner or a meal-prep night when you want burrito flavors in an easy-to-serve bake. Add the fresh cilantro and lime at the end to brighten each warm, savory scoop.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon neutral oil
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 chipotle pepper in adobo, minced
- 1 tablespoon adobo sauce
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon fresh lime juice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup red enchilada sauce
- 1 ½ cups shredded Oaxaca cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook the rice according to the package directions. Set it aside while you prepare the beef mixture.
- Heat the oil in a large skillet over medium heat. Add the ground beef and chopped onion. Cook, breaking up the beef with a spoon, until the meat is browned and the onion is softened. Drain excess fat if needed.
- Stir in the garlic, cumin, oregano, smoked paprika, minced chipotle, adobo sauce, and tomato paste. Cook for about 1 minute, stirring so the spices and tomato paste coat the beef.
- Pour in the beef broth and lime juice. Stir and simmer for 3 to 4 minutes, until the mixture is saucy but not watery. Fold in the black beans and remove the skillet from the heat.
- Heat the oven to 375°F. Spread the cooked rice in an even layer in a baking dish. Spoon the beef and bean mixture over the rice, then pour the enchilada sauce evenly across the top.
- Sprinkle the shredded Oaxaca cheese over the casserole. Bake for 15 to 20 minutes, until the cheese is melted and bubbling. Let it rest for 5 minutes, then finish with the chopped cilantro before serving.
Extra Tips
For a milder casserole, use half the chipotle pepper and adobo sauce. If the rice is freshly cooked and very moist, let it steam uncovered for a few minutes before layering so the casserole holds together better. Leftovers reheat well covered in the oven, or in the microwave in individual portions. Course: Main Course Cuisine: Mexican Equipment: Medium Saucepan, Large Skillet, Baking Dish
Crunchy Taco-Style Burrito Casserole with Beef and Tortilla Chips
This casserole layers seasoned ground beef, beans, rice, and cheese with tortilla chips for a hearty burrito-style dinner. A quick bake brings the filling together while leaving a crunchy chip topping.
It works well for a family weeknight meal or a casual gathering. Serve it straight from the baking dish with cool salsa and sour cream for a warm, savory casserole with crisp, cheesy bites.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 packet taco seasoning, about 1 ounce
- ⅔ cup water
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 cup salsa
- 2 cups crushed tortilla chips, divided
- 1½ cups shredded Mexican-blend cheese, divided
- ½ cup sour cream, for serving
- ½ cup salsa, for serving
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and no longer pink. Drain excess fat if needed.
- Stir the taco seasoning and water into the beef. Simmer for 2 to 3 minutes, stirring, until the mixture thickens slightly.
- Add the cooked rice, black beans, and 1 cup of salsa to the skillet. Stir until evenly combined, then remove the skillet from the heat.
- Spread half of the crushed tortilla chips over the bottom of the baking dish. Spoon the beef mixture over the chips, then sprinkle with 1 cup of shredded cheese.
- Top with the remaining tortilla chips and the remaining ½ cup of cheese. Bake for 15 to 20 minutes, until the cheese is melted and the filling is hot.
- Let the casserole rest for 5 minutes before serving. Spoon onto plates and serve with sour cream and the remaining ½ cup of salsa.
Extra Tips
For the crunchiest topping, crush the tortilla chips into rough pieces rather than fine crumbs, and serve the casserole soon after baking. Keep the sour cream and extra salsa on the side so the chips stay crisp. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Measuring Cups, Wooden Spoon
Breakfast Burrito Casserole with Seasoned Beef, Eggs, and Cheddar
This breakfast burrito casserole brings seasoned ground beef, soft eggs, and cheddar together with flour tortillas for a hearty, all-in-one meal. The familiar burrito flavors make it a satisfying choice for a weekend breakfast or an easy breakfast-for-dinner.
The casserole bakes until the eggs are just set and the cheddar is melted on top. Each serving has a tender, savory filling with soft tortilla pieces throughout.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large eggs
- ½ cup milk
- 4 medium flour tortillas, cut into bite-size pieces
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and no longer pink. Drain excess fat if needed.
- Stir the chili powder, cumin, garlic powder, salt, and black pepper into the beef. Cook for about 30 seconds, stirring so the spices coat the meat evenly. Remove the skillet from the heat.
- In a bowl, whisk the eggs and milk until combined. Add the tortilla pieces and toss to coat. Fold in the seasoned beef and half of the cheddar.
- Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining cheddar over the top.
- Bake until the eggs are set in the center and the cheese is melted, about 25 to 30 minutes. Let the casserole rest for 5 minutes, then scatter the cilantro over it before serving.
Extra Tips
Cut the tortillas into similar-size pieces so they soften evenly in the egg mixture. For a make-ahead breakfast, cook and season the beef in advance, then assemble the casserole just before baking so the tortillas do not soak for too long. Course: Breakfast Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
Three-Bean and Beef Burrito Casserole with Brown Rice and Monterey Jack
This casserole brings seasoned ground beef together with three kinds of beans, brown rice, and plenty of Monterey Jack. It’s a hearty, cheesy take on a Mexican-inspired burrito bake, with a tender filling and a lightly browned top.
Make it for a weeknight dinner when you want a filling meal from one baking dish. The beans and rice make each serving substantial, while salsa, cumin, and chili powder give the beef a warm, savory flavor.
Serves 4 people.
Ingredients
- 1 cup uncooked brown rice
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 cup tomato salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese, divided
- ¼ cup chopped fresh cilantro
Instructions
- Cook the brown rice according to the package directions. Set it aside while you prepare the beef and beans.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is tender. Drain off excess fat if needed.
- Stir in the garlic, cumin, chili powder, and salt. Cook for about 30 seconds, stirring, until fragrant.
- Add the salsa, black beans, pinto beans, and kidney beans. Stir to combine, then simmer for 3 to 4 minutes so the flavors mingle.
- Heat the oven to 375°F. Fold the cooked brown rice into the beef and bean mixture. Transfer everything to a baking dish and spread it evenly. Sprinkle the top with the remaining Monterey Jack.
- Bake for 15 to 20 minutes, until the casserole is hot throughout and the cheese is melted. Sprinkle with chopped cilantro before serving.
Extra Tips
For a firmer casserole, let the cooked rice steam off briefly before folding it into the filling so it does not add extra moisture. You can assemble the beef, bean, and rice mixture ahead, refrigerate it, then add the cheese just before baking. If baking it cold, allow extra time in the oven until the center is hot. Course: Main Course Cuisine: Mexican Equipment: Saucepan, Large Skillet, Baking Dish
Fresh Pico de Gallo Burrito Casserole with Beef, Avocado, and Lime Crema
This burrito casserole layers seasoned ground beef, beans, rice, and tortillas under a blanket of melted cheese. Fresh pico de gallo, creamy avocado, and tangy lime crema go on top after baking, adding a cool, bright contrast to the hearty filling.
It is a handy choice for a weeknight dinner or a casual meal with friends. The casserole is warm and cheesy, while the fresh toppings bring juicy texture and a zesty finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 cup red enchilada sauce
- 4 medium flour tortillas
- 1 ½ cups shredded Mexican-style cheese
- 2 medium Roma tomatoes, finely diced
- ¼ small red onion, finely diced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice, divided
- ½ teaspoon salt, divided
- ½ cup sour cream
- 1 ripe avocado, diced
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and cooked through. Drain any excess fat, then stir in the taco seasoning and 2 tablespoons of the enchilada sauce.
- Make the pico de gallo while the beef cooks. In a bowl, combine the diced tomatoes, red onion, cilantro, half of the lime juice, and ¼ teaspoon of the salt. Stir gently and set aside.
- Heat the oven to 375°F. In a separate bowl, mix the cooked rice, black beans, and remaining enchilada sauce.
- Spread a little of the rice and bean mixture across the bottom of a baking dish. Arrange two tortillas over it, tearing them as needed to cover the surface. Add half of the remaining rice mixture, half of the beef, and about one-third of the shredded cheese.
- Repeat the layers with the remaining tortillas, rice and bean mixture, and beef. Finish with the remaining shredded cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes before serving.
- Stir the remaining lime juice and salt into the sour cream to make the lime crema. Spoon the pico de gallo and diced avocado over the warm casserole, then drizzle with lime crema.
Extra Tips
Drain the pico de gallo briefly if the tomatoes release a lot of juice, so the fresh topping stays bright instead of watery. Add the avocado and lime crema just before serving, and serve any extra pico on the side. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Baking Dish, Mixing Bowls
