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Loaded Beef Burrito Casserole

Loaded Beef Burrito Casserole is a Tex-Mex baked casserole with seasoned ground beef, rice, beans, and tortilla strips layered with melty cheese. The dish bakes until bubbly and golden, then rests so the layers set for easy serving.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

lean ground beef
  • 1 lb lean ground beef
olive oil
  • 1 tbsp olive oil
onion
  • 1 small onion, diced
garlic
  • 2 cloves garlic, minced
taco seasoning
  • 1 packet taco seasoning
salsa
  • 1 cup salsa
black beans
  • 1 can (15 oz) black beans, drained and rinsed
corn kernels
  • 1 cup corn kernels
cooked rice
  • 2 cup cooked rice use cooked rice, as listed
flour tortillas
  • 8 flour tortillas, cut into strips
mexican cheese blend
  • 3 cup shredded Mexican cheese blend
diced tomatoes with green chilies
  • 1 can (10 oz) diced tomatoes with green chilies
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
fresh cilantro
  • 1 Fresh cilantro for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F (190°C). Set out a greased 9x13-inch baking dish.
Cook the beef base
  1. Heat olive oil in a skillet over medium heat. Add small onion, diced and cook for 3 minutes until softened.
  2. Add garlic, minced and cook for 30 seconds. Stir to keep it from burning.
  3. Add lean ground beef and cook until browned. Break up the meat so it browns evenly.
  4. Drain excess grease from the skillet. Return the beef to the pan if any meat remains.
  5. Stir in taco seasoning, salsa, diced tomatoes with green chilies, black beans, drained and rinsed, corn kernels, salt, and black pepper. Simmer for 5 minutes to thicken slightly.
  6. Fold in cooked rice. Mix until the rice is evenly coated in the beef mixture.
Layer and bake
  1. Spread a thin layer of the beef mixture in the baking dish. Aim for an even base layer.
  2. Add a layer of flour tortillas, cut into strips. Tuck them lightly into the beef mixture.
  3. Sprinkle with shredded Mexican cheese blend. Use a light, even layer.
  4. Repeat layers of beef mixture, tortilla strips, and cheese until ingredients are used. Finish with a generous layer of cheese on top.
  5. Bake for 25–30 minutes until bubbly and golden. Let the cheese brown in spots while the edges set.
Rest and serve
  1. Rest for 10 minutes before serving. This helps the casserole set cleanly for slicing.
  2. Garnish with Fresh cilantro for garnish and serve. Add cilantro right before serving for the best fresh flavor.

Notes

For cleaner slices, rest the casserole the full 10 minutes and use an even layer of tortilla strips so they hydrate during baking. Refrigerate leftovers in an airtight container for up to 4 days; reheat portions in the microwave or oven until hot. Freezing is yes—freeze tightly wrapped portions for up to 2 months and thaw overnight in the fridge. For a lighter swap, use lean ground beef (or swap to ground turkey) while keeping the same seasoning and cheese amount.