Make game days unforgettable with this spicy, cheesy southwestern Burrito Casserole everyone will love!
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 day’s lunch!
However, the other day I was craving something spicy and full of flavor 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.
Table of Contents
Why We Love This Burrito Casserole
- This Burrito Casserole recipe requires minimal cleanup since it’s all made in one dish.
- Packed with veggies and protein, this Burrito Casserole is a wholesome meal.
- You can prepare the Burrito Casserole in advance and freeze it for future meals.
Recipe Ingredients
- Cheese: Melts into a gooey, rich layer and provides a satisfying, cheesy finish to the Burrito Casserole.
- Cumin: Adds a warm, earthy flavor with a hint of citrus.
- Chili Powder: Brings a smoky, slightly spicy flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Meat Bean Mixture Variation: For a heartier version, combine cooked ground turkey with the black beans. For a lighter option, use shredded chicken. Alternatively, make a Beef Burrito Casserole by using lean ground beef. Cook the meat with your favorite taco seasoning before adding it to the Burrito Casserole.
- Topping Options: Sliced green onions provide a mild, zesty kick, while chopped cilantro or oregano brings a burst of herbaceous brightness. Sprinkle a layer of cheese like cheddar cheese, Monterey Jack, or pepper jack on top for extra cheesy goodness.
How to Make Burrito Casserole
Step 1: 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, black beans, chicken broth, and seasonings. Turn the heat up to medium-high and cook for 5 minutes.
Step 2: Preheat the oven to 375°F (190°C). Spoon the rice into a 9×13-inch baking dish. Top with the 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.
Expert Tips
- Season in Layers: Season each layer of the dish as you go. Add a pinch of salt and pepper to the vegetables while sautéing for enhanced flavor.
- Prevent Sticking: Lightly grease the bottom of a casserole dish with a bit of olive oil or non-stick cooking spray. This helps prevent the Burrito Casserole from sticking and makes serving and cleanup much easier.
FAQs
Yes, feel free to add vegetables like zucchini, mushrooms, or spinach. Just ensure they are cooked or sautéed before adding to the casserole to prevent excess moisture.
Serve Burrito Casserole with a side of guacamole, salsa, sour cream, and tortilla chips. A fresh green salad or Mexican street corn also complements the dish well.
Storage Info
To STORE your Burrito Casserole, cover it tightly with foil or transfer it to an airtight container. It will stay good in the refrigerator for up to 4 days. To FREEZE can freeze it; wrap it well and store it for up to 3 months.
To REHEAT, thaw overnight in the fridge if frozen, then bake at 350°F (175°C) for 20-25 minutes or until heated through. Alternatively, microwave individual portions for 2-3 minutes.
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Burrito Casserole Recipe
Ingredients
- 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
Garnishes
- diced tomato
- chopped cilantro
- sliced green onion
- diced avocado
Instructions
- 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, black beans, chicken broth, and seasonings. Turn the heat up to medium-high and cook for 5 minutes.
- Preheat the oven to 375°F (190°C). Spoon the rice into a 9×13-inch baking dish. Top with the 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.
Great recipe for meal prep. I made it on Sunday and it reheated perfectly all week.
Is all of the liquid sopposed to be cooked out?
It should be cheesy, but not soupy. I’d say it’s on the drier side once it bakes in the oven.
Wow Natalie, this looks seriously delish and so colorful/beautiful! I think it would be the perfect addition to our superbowl feast!