Beef Burrito Casserole Recipe

Ingredients

Sauce (for the Beef Layer)

• 3/4 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 1/2 lbs. ground beef
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chopped cilantro, plus more to garnish
• 1/2 cup salsa
• 8 (6-inch) flour tortillas
• 1 (16 oz.) can refried beans
• 1/2 cup sour cream
• 2 cups cooked rice (white long grain recommended)
• 3 cups Mexican cheese (pepper jack and cheddar blend)

Toppings

• Green onions
• Cilantro
• Tomatoes
• Avocado

Instructions

1. Preheat your oven to 350° F to prepare for baking the casserole.
2. Combine beef broth and cornstarch in a small measuring cup until smooth. Add diced green chiles, lime juice, hot sauce, honey, onion powder, garlic salt, cumin, smoked paprika, dried oregano, and chili powder. Stir to combine and set aside.
3. Season the ground beef with salt and pepper. In a large skillet over medium-high heat, cook the ground beef and diced onion for 7-10 minutes until browned and cooked through, breaking up the meat as it cooks. Drain any grease.
4. Add the prepared sauce to the skillet with beef. Bring to a boil, then reduce heat and simmer for 3 minutes. Stir in minced garlic and chopped cilantro, cooking for an additional minute. Remove from heat and set aside.
5. Spread salsa evenly on the bottom of a 9 x 13-inch casserole dish to create a flavorful base layer.
6. Cut each tortilla in half. Arrange 6 tortilla halves with the flat edges along the sides of the casserole dish, touching the edges, and place 2 halves in the middle to cover the bottom.
7. Spread half of the beef mixture over the tortilla layer evenly.
8. In a small bowl, mix refried beans and sour cream. Dollop half of this mixture over the beef, then gently spread with a spatula.
9. Spread half of the cooked rice over the beans, then sprinkle 1 cup of Mexican cheese evenly on top.
10. Repeat with another layer of tortillas, remaining beef mixture, remaining refried bean and sour cream mixture, remaining rice, and remaining cheese.
11. Cover the casserole with foil and bake in the preheated oven for 20 minutes.
12. Remove the foil and bake for an additional 15 minutes until the casserole is hot and bubbly.
13. Garnish with fresh cilantro and your choice of toppings such as green onions, tomatoes, and avocado. Serve warm with extra sour cream and tortilla chips if desired.

Notes

• Shredding your own cheese from a block provides a creamier melt than pre-shredded cheese; use pepper jack and cheddar, or add Monterey Jack for extra flavor.
• For more flavorful rice, cook it in chicken broth instead of water if using freshly cooked rice.
• Top the casserole with optional ingredients like black beans, corn, guacamole, salsa, red onions, jalapenos, shredded lettuce, bell peppers, and more for extra texture and flavor.
• To make ahead, assemble the casserole and let it cool completely before covering with plastic wrap and foil. Refrigerate for up to 3 days or freeze for up to 3 months.
• If frozen, thaw completely in the fridge (may take up to 48 hours) before baking. Let it come to room temperature for 30-40 minutes before baking, then bake covered for about 40 minutes and uncovered for 15 minutes until hot and bubbly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.