Burrito Casserole

This burrito casserole layers seasoned ground beef, cilantro lime rice, and melty cheese between flour tortillas for an easy 30-minute weeknight dinner the whole family loves.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 788kcal

Author Karly Campbell

Ingredients

2 cups cooked white rice
1 tablespoon lime juice
1 tablespoon chopped cilantro
1 teaspoon salt
1 pound ground beef
2 tablespoons taco seasoning or 1 packet
4 10-inch flour tortillas
1/2 cup sour cream
1/2 cup salsa
2 cups shredded cheddar cheese

Instructions

Preheat oven to 350 degrees.
Add the cooked rice, lime juice, cilantro, and salt to a medium mixing bowl and stir well to combine.
Brown the beef in a large skillet over medium heat. When cooked through, drain the fat and stir in the taco seasoning and 2 tablespoons of water to coat. Set aside.
Place one flour tortilla in the bottom of a deep dish pie plate.
Spread tortilla with 2 tablespoons of sour cream.
Top with 1/4 of the prepared rice and 1/3 of the taco meat.
Spoon 2 tablespoons of salsa over the top.
Sprinkle on 1/2 cup of cheese.
Repeat layers 2 more times, pressing down the tortilla stack each time you add a new tortilla.
Add a final layer of tortilla, sour cream, salsa, and cheese to the top.
Bake for 20 minutes or until hot and melty.
Serve with all of your favorite toppings, such as diced tomatoes, guacamole, hot sauce, etc.

Video

Notes

We cook our white rice in the Instant Pot. Rinse the rice with water and then place in the Instant Pot. Top with an equal amount of water. (1 cup rice, 1 cup water, etc.) Cook on high pressure for 3 minutes. Let release naturally for 10 minutes and then do a quick release and fluff with a fork. This recipe also works well with Minute rice.

Feel free to swap the ground beef for ground turkey or chicken. You can even use shredded or cooked, diced chicken in place of the ground beef.

The tortillas do soften up a bit. I love the texture (it's a bit pasta-y), but if you're worried they'll be too mushy for your liking, you can toast them in a hot, dry skillet for 30 seconds per side before layering.

Nutrition