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A golden, cheesy burrito casserole in a 9x13 baking dish, finished with a drizzle of smoky chipotle crema and fresh cilantro.

Burrito Casserole

Rebecca Blumer
A hearty, cheesy, one-pan Burrito Casserole that brings cozy Tex-Mex flavors to your table with minimal cleanup. Perfect for busy weeknights, this satisfying meal is topped with a simple, smoky chipotle crema for a cool, bright finish.
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Prep Time 5 minutes
Cook Time 1 hour 7 minutes
Resting time 10 minutes
Total Time 1 hour 22 minutes
Course Dinner, Main Course
Cuisine American, Mexican, Tex-Mex
Servings 6 servings
Calories 620 kcal

Equipment

  • Large oven-safe skillet
  • Wooden Spoon
  • Small bowl
  • Whisk

Ingredients
 

  • 1 tablespoon olive oil
  • 1/2 sweet onion, diced
  • 3 cloves garlic, minced
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 lb ground meat of choice (chicken, turkey or beef work best)
  • 10 - 15 ounces black beans, rinsed
  • 1 cup mild salsa
  • 1 cup uncooked rice
  • 1 1/2 cup chicken broth or beef broth
  • 1 heaping cup cheddar cheese, shredded

For serving: tortillas, tortilla chips:

For topping: guacamole, shredded lettuce, sour cream, diced tomatoes, cilantro, jalapeños:

Instructions
 

Build the Flavor Base

  • Preheat your oven to 375°F (190°C). In a large oven-safe skillet over medium-high heat, add the olive oil. Cook the diced onion and minced garlic for 3-4 minutes until the onion is soft and fragrant.
  • Add the ground meat to the skillet, breaking it up with a spoon. Brown for 4-5 minutes, then stir in the onion powder, smoked paprika, oregano, and cumin. Continue cooking until the meat is fully browned.
  • Carefully drain any excess grease from the skillet. Stir in the rinsed black beans, uncooked rice, salsa, and broth until everything is evenly combined.

Bake Until Tender

  • Cover the skillet tightly with foil and bake for 40-45 minutes. The rice should be tender and most of the liquid should be absorbed.
  • Remove the foil and return the skillet to the oven. Bake uncovered for another 10 minutes to allow the casserole to set.

Mix the Smoky Chipotle Crema

  • While the casserole is baking, whisk together the sour cream, adobo sauce, lime juice, and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.

Finish with Cheese and Serve

  • Sprinkle the shredded cheddar cheese over the hot casserole. Return to the oven and bake for 5-6 minutes, or until the cheese is melted and bubbly. For a golden, crispy top, switch to the broiler for the last 1-2 minutes, watching carefully to prevent burning.
  • Let the casserole rest for 5-10 minutes before serving. This helps it set for easier scooping. Serve with the smoky chipotle crema and your favorite toppings.

Notes

Variations: To make this casserole vegetarian, omit the meat and add an extra can of beans (pinto or black) and one cup of frozen corn.
Rice Tip: If you substitute brown rice, increase the broth to 2 cups and extend the initial covered baking time to 55-60 minutes to ensure it cooks through.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The casserole can also be frozen for up to 3 months.
Make-Ahead: Assemble the casserole up to 24 hours in advance and refrigerate. When baking from cold, add 10-15 minutes to the initial covered baking time.
Pro Tip: For the best texture, always drain excess grease from the meat after browning and allow the casserole to rest for at least 5 minutes before serving to help it set.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 620kcalCarbohydrates: 48gProtein: 38gFat: 32gSaturated Fat: 14gCholesterol: 110mgSodium: 1200mgPotassium: 450mgFiber: 7gSugar: 5gVitamin A: 350IUVitamin C: 15mgCalcium: 250mgIron: 4mg
Keyword Burrito Casserole, Casserole, one pan meal
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