Burrito Casserole

This flavorful and spicy  Burrito Casserole is perfect for game days or special occasions!

Casseroles are something I never really think of when planning out our dinners for the week. It’s a shame because they’re so easy to throw together and the leftovers are perfect for the following days lunch!

However, the other day I was craving something spicy and full of flavor but that wasn’t smothered in sauce. This Burrito Casserole was perfect! It’s loaded with all sorts of delicious veggies and topped with cheese, tomato, green onions and cilantro.

Burrito Casserole in a red and white baking dish

How to Make a Burrito Casserole

Making this dish could not be easier.

It’s basically all chopping, dicing and mincing!

Once your ingredients are all prepped out the veggies need to cook and then everything gets layered in to bake.

After about 30 minutes at 375 degrees, you’ve got a pan full of cheesy southwestern deliciousness!

Burrito Casserole

This Burrito Casserole is perfect for game days, parties or large gatherings.

It’s best when served with a giant bowl of chips or a stack of warm tortillas!

We topped ours with some fresh avocado and a drizzle of hot sauce- it was sooo good!

Burrito Casserole

This easy and filling burrito casserole recipe has got me hooked on one-dish meals! I can’t wait to make a pan of my favorite rustic chicken and vegetable cobbler or my baked rigatoni with mini meatballs! What are some of your favorite casseroles, bakes or one-dish meals? I’m always on the hunt for dinner ideas!

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Southwestern Burrito Bowl Bake

Burrito Casserole Recipe

This flavorful and spicy southwestern burrito casserole is perfect for game days or special occasions!
5 from 2 votes
Pin Rate
Course: Main Dishes
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: 232kcal
Author: Andrea
Print Recipe


  • 1 Tbsp olive oil
  • 1 small onion - minced
  • 3 bell peppers - diced
  • 2 jalapeños - seeds and ribs removed, minced
  • 3 cloves garlic - minced
  • 1 cup corn
  • 2 (14) oz cans black beans - rinsed
  • 1 cup chicken broth
  • 3 cups cooked rice
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1 1/2 cups cheese - shredded


  • diced tomato
  • chopped cilantro
  • sliced green onion
  • diced avocado


  • In a large skillet, heat the oil over medium heat. Add the onion, bell pepper and jalapeño. Once the mixture is tender, add the garlic. When the garlic is fragrant and translucent, add the corn and black beans, chicken broth and seasonings. Turn heat up to medium high and cook for 5 minutes.
  • Preheat oven to 375 degrees. Spoon the rice into a 9x13 inch baking dish. Top with pepper/bean/corn mixture. Stir just a little bit to combine. Top with cheese and place in the oven to bake for 30 minutes. Remove and let cool for 5 minutes before adding garnishes.


-Qunioa can be easily subbed for the rice.
-Grilled chicken, ground beef or turkey can be added to this dish.


Serving: 1serving | Calories: 232kcal | Carbohydrates: 32g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 167mg | Potassium: 400mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1212IU | Vitamin C: 44mg | Calcium: 132mg | Iron: 2mg

Inspired by: Pinch of Yum

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About the Author


Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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  1. Wow Natalie, this looks seriously delish and so colorful/beautiful! I think it would be the perfect addition to our superbowl feast!