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A bite of casserole sitting on a fork with a blue napkin sitting next to it.
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5 from 6 votes

Beef Burrito Casserole

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 bowls
Calories 373kcal
Author Kristine Underwood

Ingredients

  • 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)

Instructions

  • 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.
  • Add minced garlic and sauté for an additional minute, until fragrant.
  • Add taco seasoning, salt and pepper and mix well.
  • Stir in the beef broth, beans, tomato sauce, and salt and stir well.
  • 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.
  • 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.
  • Spoon beef burrito casserole into bowls and top with shredded lettuce, avocado, and sour cream.
Notes
*The nutritional information is for the prepared beef burrito casserole and does not include the toppings.
Nutrition
Serving: 1 bowl | Calories: 373kcal | Carbohydrates: 31g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1114mg | Potassium: 479mg | Fiber: 2g | Sugar: 3g | Vitamin A: 442IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg