Description
Burrito Casserole is a flavorful layered dish combining seasoned ground beef, tortillas, refried beans, rice, and melted Mexican cheese, baked to perfection and topped with fresh garnishes for a satisfying meal perfect for any occasion.
Ingredients
Scale
Sauce (for the Beef Layer)
- ¾ cup beef broth
- 2 teaspoons cornstarch
- 1 (4 oz.) can diced green chiles, undrained
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
Casserole
- 1 ½ lbs. ground beef
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chopped cilantro, plus more to garnish
- ½ cup salsa
- 8 (6-inch) flour tortillas
- 1 (16 oz.) can refried beans
- ½ cup sour cream
- 2 cups cooked white long grain rice
- 3 cups Mexican cheese (pepper jack and cheddar)
Toppings
- Green onions
- Cilantro
- Tomatoes
- Avocado
Instructions
- Preheat Oven: Preheat your oven to 350° F to get ready for baking the casserole later.
- Make Sauce: Combine beef broth and cornstarch in a small measuring cup and stir until well combined. Add diced green chiles, lime juice, hot sauce, honey, and all the spices, then stir thoroughly. Set this sauce mixture aside.
- Cook Beef: Season ground beef with salt and pepper. Heat a large skillet over medium-high heat, add ground beef and diced onion, and cook while crumbling the beef for 7-10 minutes until browned and cooked through. Drain excess grease.
- Add Sauce and Simmer: Pour sauce mixture into the cooked beef. Bring to a boil, then reduce heat to simmer for 3 minutes. Stir in minced garlic and chopped cilantro, cooking for another minute. Remove from heat and set aside.
- Prepare Casserole Base: Spread salsa evenly on the bottom of a 9 x 13-inch casserole dish.
- Layer Tortillas: Cut each tortilla in half. Arrange 6 tortilla halves so their flat edges line the sides of the casserole dish, touching the walls, and place 2 in the middle to create a base layer.
- Add Beef Layer: Spread half of the beef mixture evenly over the arranged tortillas.
- Add Refried Beans Layer: Mix refried beans and sour cream in a small bowl. Dollop half of this mixture over the beef layer and gently spread with a silicone spatula.
- Add Rice and Cheese: Sprinkle half of the cooked rice and 1 cup of shredded Mexican cheese over the refried bean layer.
- Repeat Layers: Repeat the layering process with the remaining tortilla halves, beef mixture, refried bean mixture, rice, and cheese.
- Bake Covered: Cover the casserole with foil and bake for 20 minutes at 350° F.
- Bake Uncovered: Remove the cover and bake an additional 15 minutes until hot and bubbly.
- Serve: Garnish with additional cilantro and desired toppings such as green onions, tomatoes, and avocado. Serve with sour cream and tortilla chips for scooping.
Notes
- Shred your own cheese from blocks like Pepper Jack and Cheddar for creamier melting compared to pre-shredded cheese.
- Cooking rice in chicken broth instead of water adds extra flavor if not using leftover rice.
- Top your casserole with black beans, corn, guacamole, salsa, red onions, jalapenos, shredded lettuce, diced tomatoes, or bell peppers for extra flavor and texture.
- To make ahead, assemble and cool the casserole, cover with plastic wrap and foil, and refrigerate for 2-3 days or freeze up to 3 months. Thaw completely before baking.
- When baking a refrigerated or thawed casserole, let it sit at room temperature for 30-40 minutes, then bake covered for 40 minutes and uncovered for 15 minutes until hot and bubbly.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months. Leftovers reheat well.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
