Description
A flavorful and hearty Burrito Casserole featuring layers of seasoned ground beef, refried beans, rice, cheese, and tortillas baked to perfection. This easy-to-make dish is perfect for a comforting dinner and can be customized with various toppings like avocado, tomatoes, and cilantro.
Ingredients
Scale
Sauce (for the Beef Layer)
- 0.75 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
- 1.5 lbs ground beef
- 1.5 teaspoons salt
- 0.5 teaspoon pepper
- 0.5 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chopped cilantro, plus more to garnish
- 0.5 cup salsa
- 8 (6-inch) flour tortillas
- 1 (16 oz.) can refried beans
- 0.5 cup sour cream
- 2 cups cooked white long grain rice
- 3 cups Mexican cheese blend (pepper jack and cheddar)
Toppings
- Green onions
- Cilantro
- Tomatoes
- Avocado
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole.
- Prepare Sauce: In a small measuring cup, combine the beef broth and cornstarch until smooth. Add diced green chiles, lime juice, hot sauce, honey, onion powder, garlic salt, cumin, smoked paprika, dried oregano, and chili powder. Stir well and set aside.
- Cook Beef Mixture: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat and add the ground beef and diced onions. Cook, breaking up the meat, for 7-10 minutes until browned and cooked through. Drain any excess grease.
- Add Sauce to Beef: Pour the prepared sauce mixture into the skillet with beef. Bring to a boil, then reduce to a simmer for 3 minutes. Stir in the minced garlic and chopped cilantro and cook for 1 more minute. Remove from heat.
- Prepare Casserole Base: Spread salsa evenly on the bottom of a 9 x 13-inch casserole dish.
- Arrange Tortillas: Cut each tortilla in half. Arrange six tortilla halves along the sides of the casserole dish with the flat edges touching the walls, and place two halves in the middle forming a layer.
- Layer Ingredients: Spread half of the beef mixture evenly over the tortillas. Combine refried beans and sour cream, then dollop half over the beef and gently spread with a spatula. Add half of the rice and 1 cup of the cheese on top.
- Repeat Layers: Repeat the tortilla arrangement, beef mixture, refried bean mixture, rice, and cheese with the remaining ingredients to form the second layer.
- Bake Covered: Cover the casserole with foil and bake for 20 minutes.
- Bake Uncovered: Remove the cover and bake for an additional 15 minutes until the casserole is hot and bubbly.
- Garnish and Serve: Garnish with extra cilantro and your choice of toppings such as green onions, tomatoes, and avocado. Serve warm with additional sour cream and tortilla chips for scooping.
Notes
- Shred your own cheese from blocks for creamier melting; a blend of Pepper Jack, Cheddar, and Monterey Jack works well.
- Cooking rice in chicken broth instead of water adds more flavor.
- Recommended toppings include black beans, corn, guacamole, salsa, green or red onions, jalapenos, shredded lettuce, diced tomatoes, and bell peppers.
- To make ahead, assemble the casserole, cool, cover with plastic wrap and foil, and refrigerate for up to 2-3 days or freeze for up to 3 months.
- When baking from frozen, thaw casserole completely in the fridge, let sit at room temperature for 30-40 minutes, then bake covered for 40 minutes and uncovered for 15 minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Leftovers reheat well.
