If you’re a Mexican food lover, but don’t always have the time to cook it, you’re going to love this deliciously simple beef burrito casserole. It’s made on the stovetop and only takes about half an hour.

The casserole is made with seasoned beef, fluffy rice, beans, and salsa, all covered in melted cheddar cheese. Top it with crisp lettuce, creamy avocado, and a dollop of sour cream for a comforting and well-balanced dinner.

Two bowls of beef burrito casserole sitting on a wooden board with two antique forks.

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The Everyday Ingredients You’ll Need

  • Lean ground beef
  • Yellow onion 
  • Taco seasoning
  • Minced garlic
  • Salt and pepper
  • Beef broth
  • Rice
  • Canned beans
  • Tomato sauce
  • Salsa
  • Shredded cheese
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An overhead shot of the ingredients needed for this recipe. Salt, pepper, beef broth, beans, rice, tomato sauce, salsa, cheese, and taco seasoning.

How to Make Beef Burrito Casserole

Cooking up this beef burrito casserole is as simple as it gets, making it a go-to option for lazy, I mean, busy nights.

  1. Start by browning a pound of lean ground beef and diced yellow onion in a large Dutch oven over medium-high heat. Break up the meat as it cooks.
  2. Once the beef is browned to perfection, toss in a teaspoon of minced garlic (or a clove if you’re feeling fancy). Sauté it for an additional minute.
Raw hamburger meat and a chopped up onion in a Dutch oven ready for cooking.
Cooked beef in a Dutch oven with beans, salsa, tomato sauce, and taco seasoning on top.
  1. Now, it’s time to spice it up. Add the taco seasoning, sea salt, and pepper. Sprinkle them into the mix and stir it up well.
  2. Next, pour in the beef broth, followed by rinsed and drained beans (black or pinto), tomato sauce, and salsa. Give it a good stir, and let it come to a boil.


If you have a can of corn in the pantry, toss it in too. The sweet crunchy corn kernels are an excellent addition to this casserole.

Cooked beef burrito casserole with dried rice sitting on top, ready to be cooked.
Finished beef burrito casserole in a Dutch oven topped with shredded cheese.
  1. Once it’s really bubbling, add the rice. Then cover the pot, lower the heat, and let it all simmer together for about 20 minutes, stirring occasionally so it doesn’t stick to the bottom. This allows the rice to soak up all those yummy juices.
  2. Just before serving, sprinkle the cheese over the top, cover the pot and let it get all nice and melty. Then, it’s ready to top and serve.
  • Be sure to check out the full ingredient list and recipe instructions below.
Cooked beef burrito casserole in a white bowl with a fork laying next to it.

Topping It Right

And speaking of topping…as any burrito aficionado (like myself) will tell you, the toppings are what take a good Mexican dish to greatness. Scoop the beef burrito casserole into bowls, and here’s where the fun begins – top it to your heart’s content.

  • Shredded lettuce is my favorite choice. It adds a refreshing crunch.
  • Diced avocado second, bringing that creamy texture.
  • And dollop of sour cream or Greek yogurt third, for that perfect tang.
  • Some people in my house prefer to add tons of extra cheese too, so keep that handy.
Beef burrito casserole in a white bowl, topped with chopped lettuce and avocado with a blue napkin sitting next to it.

Beef Burrito Casserole is Comfort Food at its Finest

Now, let’s talk about why this beef burrito casserole is the ultimate comfort food. It’s not just the warm, hearty flavors or the easy preparation; it’s the way it soothes your soul with each bite. The combination of seasoned beef, fluffy rice, and the medley of toppings creates a dish that feels like home.

And if you’re one of those people who just can’t live without a tortilla (no judgement here) when eating Mexican food, consider rolling a heaping portion of this “casserole” up in a burrito size tortilla before topping it with lettuce, avocado, and sour cream. #arealburrito

A fork full of beef burrito casserole with another bowl in the background.

Storing and Freezing Tips

What if you find yourself with leftovers? Fear not! Beef burrito casserole is just as good reheated and it makes for some great meal prep style lunches too. Store it in an airtight container in the refrigerator for up to four days, and when you’re ready for round two, a quick zap in the microwave will bring back that fresh-from-the-stove taste.

And if you’re a plan ahead kind of person, this casserole freezes like a dream too. Portion it into freezer-safe containers, and it’ll be your secret weapon on those hectic days when cooking is the last thing on your mind. Just thaw it out in the refrigerator overnight and then reheat on the stovetop or in the oven or microwave for a quick and satisfying meal up to three months down the road.

Two bowls of casserole with no toppings in white bowls with two forks sitting next to them.

Questions About This Recipe

Absolutely. Ground turkey has less fat than beef, so you may need to add a dash of olive or avocado oil to keep it from sticking to the pan.

Increase or decrease the amount of taco seasoning and salsa to suit your taste. For more heat, add a pinch of cayenne or chopped jalapeños. You could also add some hot sauce or chili sauce.

Yes! You can use any type of rice you’d like. I like to use white jasmine rice because it cooks pretty fast and is always light and fluffy. You may need to increase the amount of liquid (adding more beef broth) for a slower cooking brown rice.

You can double or even triple the ingredients to make a larger quantity, but make sure to use a larger Dutch oven or pot. You can just the 2x and 3x on the recipe card and it’ll covert the amounts for you.

Certainly! Prepare the casserole up to the point of adding the rice, cover it tightly, and refrigerate.

When ready to serve, pop it on the stovetop and heat to boiling. Then add the rice and simmer for 20 minutes, top with cheese, and serve.

A bite of casserole sitting on a fork with a blue napkin sitting next to it.

This tasty beef burrito casserole offers a practical and flavorful solution to dinnertime. With its simple preparation, versatile ingredients, and the option to make it ahead, this dish will become a comfort food favorite.

So, let’s do this, my friends. Gather your ingredients, get cooking, and indulge in the heartiness of this flavorful beef burrito casserole.

A bite of casserole sitting on a fork with a blue napkin sitting next to it.

Beef Burrito Casserole

By: Kristine Underwood
This deliciously simple beef burrito casserole is a mix of seasoned beef, fluffy rice, beans, and melted cheddar cheese. It's a satisfying combination of textures and flavors. Top it with crisp lettuce, creamy avocado, and a dollop of sour cream for a comforting and well-balanced dinner that you'll want to serve on repeat.
5 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 bowls
Calories 373 kcal



  • 1 pound ground beef (lean)
  • 1 yellow onion (diced)
  • 2 TBS taco seasoning
  • 1 tsp minced garlic (or 1 clove of garlic, minced or 1 tsp dried garlic)
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 1/2 cup beef broth
  • 1 cup rice (uncooked)
  • 1 can beans (black or pinto, rinsed and drained)
  • 8 ounces tomato sauce
  • 1/2 cup salsa
  • 1/2 cup cheddar cheese (shredded)


  • Cook the ground beef and onion together in a large Dutch oven over medium-high heat, breaking the meat up as you go. Drain fat off if necessary.
    1 pound ground beef, 1 yellow onion
  • Add minced garlic and sauté for an additional minute, until fragrant.
    1 tsp minced garlic
  • Add taco seasoning, salt and pepper and mix well.
    2 TBS taco seasoning, 1 tsp sea salt, 1/2 tsp pepper
  • Stir in the beef broth, beans, tomato sauce, and salt and stir well.
    1 1/2 cup beef broth, 1 can beans, 8 ounces tomato sauce, 1/2 cup salsa
  • Bring mixture to a boil. Once boiling, stir in the uncooked rice and then cover, reduce heat, and simmer for 20 minutes, until rice is cooked and tender. Stir mixture occasionally to keep it from sticking to the bottom.
    1 cup rice
  • When the rice is cooked, top with cheese and return lid to the Dutch oven for 2-3 minutes until the cheese is gooey and melted.
    1/2 cup cheddar cheese
  • Spoon beef burrito casserole into bowls and top with shredded lettuce, avocado, and sour cream.


*The nutritional information is for the prepared beef burrito casserole and does not include the toppings.


Serving: 1 bowlCalories: 373kcalCarbohydrates: 31gProtein: 19gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 1114mgPotassium: 479mgFiber: 2gSugar: 3gVitamin A: 442IUVitamin C: 5mgCalcium: 110mgIron: 2mg
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Recipe Rating


  1. We loved this dinner. It’s very flavorful and hearty – I agree with you the lettuce is a must. Great easy recipe.5 stars

    1. Hey Barb! Thank you so much! I’m trilled to hear you loved the casserole too. Thanks for taking a minute to leave a review, I appreciate it!

  2. So healthy and delicious. My whole family loved your recipe. Thank you!5 stars

    1. Thank you so much, Jill! I’m so glad you enjoyed the casserole!

  3. Mackenzie says:

    We love this casserole it has all the great flavors of a burrito in one simple casserole dish. I can’t wait to make it again.5 stars

    1. I’m so glad to hear it, Mackenzie! Thanks for the 5 star review too – I greatly appreciate it!

  4. Yum yum yum! What a great way to feed a crowd! We made it last night and, as you suggested also added a can of corn! We have plenty of leftovers now to enjoy for lunch – and I cannot wait! Love your recipes!5 stars

    1. Aww thank you so much Ieva! I’m so glad you enjoyed the casserole. It’s great for feeding a group (and for leftovers)!

  5. Wow, this beef burrito recipe is extremely delicious and sooo easy to make! 🙂 I like it!5 stars

  6. I love how quick and easy this was to make. My family loved it and are already asking me to make it again! Thanks for sharing the recipe.5 stars

    1. Thank you so much Michelle! I’m thrilled it was a success at your house too! We’ve had it at least once a week for a month now – it’s so versatile.