Burrito Casserole
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.
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.