Cheesy Baked Burrito Rice

Cheesy baked burrito rice was born one night when I had leftover taco beef and cooked rice staring at me from the fridge and I didn’t want to make tacos again so I layered everything into a dish and smothered it with cheese and tossed it in the oven. When I pulled it out and saw that bubbling golden top I knew I was onto something delicious and comforting and totally worth repeating.

Since then this recipe has been a lifesaver for busy weeknights or when I need to feed a hungry crowd and want minimal cleanup. It’s packed with bold Tex-Mex flavor and hearty textures and of course that gooey cheese pull never fails to impress at the table.

Ingredients:

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground beef – Forms the savory base and adds hearty flavor.
• Onion – Adds depth and a subtle sweetness when cooked.
• Cooked rice – Soaks up all the delicious flavors and makes it filling.
• Black beans – Add creaminess and extra protein.
• Diced tomatoes with green chilies – Bring moisture and zesty flavor.
• Taco seasoning – The key blend of spices that gives it that burrito flavor.
• Sour cream – Adds creaminess and a slight tang.
• Shredded cheddar cheese – Melts perfectly and gives the dish a cheesy finish.
• Red bell pepper – Adds a sweet crunch and colorful bite.
• Green onions – For a fresh garnish that adds flavor and brightness.

Tools You’ll Need

• Large skillet – I use this to cook the beef and mix in the seasonings.
• Mixing bowl – Helpful for combining everything evenly before baking.
• 9×13 baking dish – Perfect for layering and baking the casserole.
• Spatula or wooden spoon – Ideal for stirring and spreading the mixture.
• Cheese grater – If you’re shredding cheese fresh for extra meltiness.

Instructions

Step 1: Preheat the Oven

I start by preheating my oven to 375°F so it’s ready to go once the dish is assembled.

Step 2: Cook the Beef and Onion

In a large skillet, I brown the ground beef with chopped onion until fully cooked. Then I drain off any excess grease and stir in taco seasoning to coat everything well.

Step 3: Combine the Filling

In a big bowl, I combine the cooked rice, drained black beans, diced tomatoes with green chilies, sour cream, half of the shredded cheese, and the cooked beef mixture. I mix it all until well combined.

Step 4: Add to Baking Dish

I pour the mixture into a greased 9×13 baking dish and spread it out evenly. Then I top it with the remaining shredded cheese.

Step 5: Bake Until Bubbly

I bake it uncovered for about 20 minutes or until the cheese is melted and bubbling.

Step 6: Garnish and Serve

Right before serving, I sprinkle chopped green onions over the top for a fresh finishing touch.

Tips

I sometimes mix in corn or jalapeños for extra flavor and texture.

Leftovers are even better the next day they reheat beautifully!

For a lighter version, I’ve used ground turkey or even lentils.

You can prep this ahead and refrigerate it, then just bake when ready.

Ways to Serve

Spoon it into bowls and top with salsa, guacamole, or extra sour cream.

Use it as a filling for burritos or taco shells.

Serve it with tortilla chips for a scoopable party dish.

Pair with a crisp green salad for a balanced meal.

Frequently Asked Questions

Can I make cheesy baked burrito rice ahead of time?

Yes! I assemble everything in the dish, cover it, and refrigerate it. Then I bake it when I’m ready to serve.

Can I freeze this dish?

Definitely. I let it cool completely, then portion it into containers and freeze for up to 2 months.

Can I use brown rice or cauliflower rice?

Absolutely. I’ve made it with both and it turns out great, just make sure the rice is fully cooked beforehand.

See You in the Kitchen

I hope you give this cheesy baked burrito rice a try! It’s a weeknight wonder and a crowd-pleaser in every way. Don’t forget to share how yours turns out or any tasty twists you try!

Happy Cooking!

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