The Southwest Beef and Rice Burrito Bake is a comforting, flavorful casserole dish that combines the classic elements of a burrito in a warm, cheesy, and easily shareable form. Perfect for family dinners, gatherings, or as a make-ahead meal, this recipe features layers of seasoned beef, tender rice, and gooey cheese sandwiched between flour tortillas. With a salsa topping that adds the right touch of zest, each slice offers a perfect bite of Southwest flavors in a simple-to-prepare meal. Let’s dive into the details of this easy yet crowd-pleasing recipe!
Ingredients:
- 1 lb ground beef
- 1 cup cooked rice (white or brown)
- 1 cup shredded Mexican-blend cheese (or cheddar cheese)
- 6 large flour tortillas
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 1/2 cups salsa (mild, medium, or hot, based on preference)
- 1/4 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- Salt and pepper, to taste
- Chopped fresh cilantro (optional, for garnish)
- Sour cream and guacamole (optional, for serving)
Preparation:
Step 1: Prepare the Beef Mixture
- In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until it’s browned and no longer pink. Drain excess fat if needed.
- Add the diced onion, green bell pepper, and garlic to the skillet. Sauté for 3–5 minutes until vegetables are softened.
- Sprinkle the taco seasoning over the beef and vegetables, then add 1/4 cup of water. Stir to combine, letting the flavors meld for an additional 2–3 minutes.
- Stir in the black beans and corn, and season with salt and pepper to taste. Remove the skillet from heat.
Step 2: Cook the Rice
- Cook rice according to package instructions, or use leftover rice for convenience. White or brown rice both work well in this dish.
- Once cooked, set the rice aside to cool slightly.
Step 3: Assemble the Casserole
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
- Place two flour tortillas at the bottom of the casserole dish, covering as much of the surface as possible. It’s okay if they overlap slightly.
- Spoon a layer of the beef mixture over the tortillas, followed by a layer of cooked rice, and sprinkle a portion of shredded cheese on top.
- Add another layer of tortillas, then repeat with another layer of beef mixture, rice, and cheese.
- Finish with a final layer of tortillas on top.
Step 4: Add the Salsa and Bake
- Pour the salsa over the top layer of tortillas, spreading it evenly to cover the entire surface.
- Cover the casserole dish with aluminum foil and place it in the preheated oven.
- Bake for 25–30 minutes, until the cheese is melted, and the casserole is hot and bubbly.
- Remove the foil for the last 5 minutes of baking to allow the top to brown slightly.
Step 5: Slice and Serve
- Allow the casserole to cool for 5–10 minutes, making it easier to slice and serve.
- Using a sharp knife, cut the bake into burrito-style slices.
- Garnish with chopped cilantro, and serve with optional sour cream and guacamole on the side.
Cooking Notes:
- Tortilla Choices: Use large flour tortillas for a soft and chewy texture. If you prefer a lower-carb option, consider using low-carb tortillas.
- Add Some Heat: For extra spice, add chopped jalapeños to the beef mixture or use a spicier salsa.
- Cheese Options: Feel free to experiment with different cheeses such as Monterey Jack, cheddar, or a blend of Colby and pepper jack for added flavor.
- Salsa Choices: Adjust the salsa to your desired level of spiciness. A smoky chipotle salsa can add a unique twist!
Serving Suggestions:
- Serve this Southwest Beef and Rice Burrito Bake with a side of Mexican rice, refried beans, or a crisp garden salad.
- Add toppings like sliced avocado, fresh pico de gallo, or extra shredded cheese to enhance the flavor.
- Offer a side of tortilla chips and salsa for extra crunch.
- Pair with a cold, refreshing beverage like iced tea, lemonade, or a margarita for a complete Southwest-inspired meal.
Tips:
- Make-Ahead Option: This casserole can be prepared up to a day in advance and refrigerated. Bake directly from the fridge, adding an extra 5–10 minutes of bake time if needed.
- Freezing Instructions: Assemble the casserole and freeze before baking. When ready to serve, bake from frozen at 350°F for 50–60 minutes, covered, until heated through.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven.
Prep Time:
15 minutes
Cooking Time:
35 minutes
Total Time:
50 minutes
Nutritional Information (per serving, approx. 6 servings):
- Calories: 460
- Protein: 25g
- Sodium: 950mg
- Carbohydrates: 45g
- Fat: 19g
- Fiber: 6g
Conclusion
The Southwest Beef and Rice Burrito Bake is an easy, flavorful twist on the classic burrito, making it ideal for a weeknight meal or casual get-together. By layering seasoned beef, rice, beans, cheese, and tortillas in a single dish, this bake captures the essence of a burrito while offering the convenience of a casserole. It’s a versatile dish that’s easy to customize with your favorite ingredients, and it’s also freezer-friendly, so you can make it ahead for stress-free dinners. With its crowd-pleasing flavors and simple preparation, this recipe is sure to become a household favorite!
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Southwest Beef and Rice Burrito Bake Recipe
- Total Time: 50 minutes
Ingredients
Scale
- 1 lb ground beef
- 1 cup cooked rice (white or brown)
- 1 cup shredded Mexican-blend cheese (or cheddar cheese)
- 6 large flour tortillas
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 1/2 cups salsa (mild, medium, or hot, based on preference)
- 1/4 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- Salt and pepper, to taste
- Chopped fresh cilantro (optional, for garnish)
- Sour cream and guacamole (optional, for serving)
Instructions
Step 1: Prepare the Beef Mixture
- In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until it’s browned and no longer pink. Drain excess fat if needed.
- Add the diced onion, green bell pepper, and garlic to the skillet. Sauté for 3–5 minutes until vegetables are softened.
- Sprinkle the taco seasoning over the beef and vegetables, then add 1/4 cup of water. Stir to combine, letting the flavors meld for an additional 2–3 minutes.
- Stir in the black beans and corn, and season with salt and pepper to taste. Remove the skillet from heat.
Step 2: Cook the Rice
- Cook rice according to package instructions, or use leftover rice for convenience. White or brown rice both work well in this dish.
- Once cooked, set the rice aside to cool slightly.
Step 3: Assemble the Casserole
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
- Place two flour tortillas at the bottom of the casserole dish, covering as much of the surface as possible. It’s okay if they overlap slightly.
- Spoon a layer of the beef mixture over the tortillas, followed by a layer of cooked rice, and sprinkle a portion of shredded cheese on top.
- Add another layer of tortillas, then repeat with another layer of beef mixture, rice, and cheese.
- Finish with a final layer of tortillas on top.
Step 4: Add the Salsa and Bake
- Pour the salsa over the top layer of tortillas, spreading it evenly to cover the entire surface.
- Cover the casserole dish with aluminum foil and place it in the preheated oven.
- Bake for 25–30 minutes, until the cheese is melted, and the casserole is hot and bubbly.
- Remove the foil for the last 5 minutes of baking to allow the top to brown slightly.
Step 5: Slice and Serve
- Allow the casserole to cool for 5–10 minutes, making it easier to slice and serve.
- Using a sharp knife, cut the bake into burrito-style slices.
- Garnish with chopped cilantro, and serve with optional sour cream and guacamole on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 460
- Sodium: 950mg
- Protein: 25g