This burrito casserole is everything you want in a burrito (beef, beans, rice, a little sauce, plenty of flavor), but it’s made on the stovetop, in one pan, and without any rolling, layering, or extra steps. So basically what I’m saying is, it’s easier than a burrito, haha.

The rice cooks right in the same pot with the beef and broth, so it’s flavorful, instead of being an afterthought like rice can be. And by the time the cheese melts over the top, it’s basically done. Everyone can scoop it into a bowl and add whatever they want. It’s low effort, flexible, and one of those dinners that just makes life easier, which is probably why I make it so often.

Why You’ll Love This Burrito Casserole

It’s simple, flavorful, uses pantry staples, and it comes together in about the time it takes to scroll your camera roll and wonder why it’s all food photos now (hi, it’s me). It’s filling without being complicated and it reheats well, so you get dinner now and lunch tomorrow without doing anything extra (and you know I love a two-for-one, haha).

And if you’ve made my taco chicken casserole before, this is very much in that same lane. Easy, reliable, and the kind of dinner you end up making literally all the time.

Ingredient Notes

• I usually use lean ground beef so there’s less grease to deal with, but anything you have works, just drain off the fat if needed.
• Fresh onion and garlic are best, but don’t overthink it. A little minced (or even dried) garlic works just fine, if that’s what you’ve got.
• Use your favorite packet of taco seasoning or homemade. They all vary a bit in salt and spice, so you can adjust it at the end if needed.
• If you’re using a low-sodium beef broth, you may need to add a little extra salt at the end.
• Stick with a long-grain white rice (like jasmine, which is my go-to). It cooks quickly, evenly, and holds its texture.
• I usually use whatever beans I have in the pantry, just rinse and drain them first, unless they’re chili beans in sauce. I just dump those straight in.
• Most of the flavor comes from the salsa. I usually use a thicker salsa so it’s less watery.
• Top this casserole with shredded lettuce, avocado, sour cream, green onions, tortilla chips, or whatever you’d normally throw on a burrito. It all works.

Step-By-Step Instructions

1. In a large Dutch oven or deep skillet, cook the ground beef and diced onion over medium-high heat, breaking the meat up as it cooks, until browned and cooked through. Drain off the excess grease if needed.
2. Add the garlic and cook for 30–60 seconds, just until fragrant.
3. Stir in the taco seasoning along with a small splash of the beef broth (or water) and cook for another 30 seconds to let the spices bloom.
4. Add the remaining beef broth, beans, tomato sauce, salsa, salt, and pepper. Stir everything together and bring to a boil.
5. Once boiling, stir in the uncooked rice. Reduce heat to low, cover, and let simmer for 18–22 minutes, or until the rice is tender. Stir once or twice during cooking to prevent sticking, but keep covered otherwise. If the mixture looks too dry before the rice is fully cooked, add a splash of broth as needed.
6. When the rice is tender, sprinkle the cheese over the top, cover again, and let sit for 2–3 minutes until melted.
7. Spoon into bowls and top with shredded lettuce, avocado, sour cream, or anything else you like.

Recipe Tips & Notes

• Let the ground beef get a little color before stirring. This is an easy way to add more flavor.
• Use long-grain white rice (like jasmine, which is my personal favorite). It cooks quickly, evenly, and stays fluffy. Brown rice will need a lot more liquid and a longer cook time, so it’s not a straight swap.
• If the rice isn’t quite tender at the end, just add a splash of broth, cover it back up, and give it a few more minutes. On the flip side, if it looks a little wet, let it sit uncovered for a minute or two and it’ll tighten up.
• Taste test it at the end and adjust the salt if needed. Some brands of salsa and taco seasonings are saltier than others.
• You can swap in ground turkey or chicken if you want to lighten it up a bit. It’s also an easy place to use whatever beans you have on hand, black, pinto, or even a mix all work.
• Use a Dutch oven if you can. It holds heat evenly and goes from sautéing to simmering without switching pans, which keeps everything simple and consistent.
• If you’re adding tortillas or chips, press them gently into the mixture so they soften and absorb flavor instead of sitting dry on top.
• Sprinkle cheese over the top, cover, and let it melt from the residual heat for an easy, one-pot finish.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. It’s one of those meals that’s just as good the next day (arguably better), especially once everything has had time to settle together. To reheat, warm it on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between. Add a splash of broth or water to loosen it back up as it heats.

If you end up with more than you need, this is a good one to repurpose, tucked into tortillas, layered into a quick nacho situation, or turned into something else entirely. I’ve got a few easy ways to use up leftovers if you want to stretch it a little further.

To freeze this burrito casserole, let it cool completely, then transfer to a freezer-safe container or portion it into smaller containers for easy meals later. Freeze for up to 2–3 months. When you’re ready to use it, thaw overnight in the refrigerator and reheat with a splash of broth or water to bring it back to life.