Burrito Bake
Last updated on October 17th, 2026
Our family is all about those Mexican-inspired flavors. Plus, we sure love our casseroles in the Midwest! This Burrito Bake was so comforting and delicious. Those black beans and salsa, the creamy cheesy middle, followed by those fresh garnishes? It was the bomb. This is a super easy to make, family friendly dinner that is perfect for busy weekdays and weekends! Just toss it into the oven and boom. A little spicy, cheesy, and full of comfort! And the crushed tortilla chip topping really brought it all together.
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Where does this flavor inspo come from?
This is a Tex-Mex meets Southwest type of casserole! And it’s totally popping off with flavor. It also features all the textures and temps. It’s a little spicy, a little sweet, creamy, and salty.
Besides, who says casseroles are boring? I mean, that’s totally not the case here! This turned out so good, and it totally gives those burrito vibes.
Did you know?
The concept of layering ingredients and baking them dates back to the Romans and Greeks! They would use clay pots to cook meats, grains, and vegetables together – creating one cohesive dish.
“Bake” recipes were also really big during the Depression-era because it was a way to stretch ingredients, feature pantry staples, and use up leftovers all in one hearty meal!
What ingredients do I need to make this?
For the burrito bake:
Ground Beef
Onion
Green Pepper
Jalapeño
Garlic
Beef Broth
Instant White Rice
Cream of Mushroom Soup
Chili Powder
Dried Oregano
Cumin
Paprika
Black Pepper
Salt
Onion Powder
Garlic Powder
Black Beans
Salsa – try my recipe!
Taco Style Shredded Cheese
For serving:
Cilantro
Crushed Tortilla Chips
Sour Cream
What Equipment do I need to make this?
How do I make it?
To prep the ingredients:
To get started, preheat oven to 350°F and lightly grease a 9×13 pan. Wash your veggies and herbs, then dice the green pepper and onion. Deseed and dice the jalapeño, then mince the garlic and cilantro, setting up your mise en place.
To make the filling:
Get out a large skillet and start cooking the beef, onion, garlic, and peppers on medium.
Break up the beef with a spatula as it cooks and cook until beef is no longer pink, then drain.
Add the skillet back to the stove and pour in the broth, rice, cream of mushroom soup, and seasonings.
Bring to a boil on medium high heat, then turn heat to medium low and simmer for a few minutes, stirring occasionally.
When veggies are tender and rice still has a little bite on it, remove from heat.
To make the burrito bake:
Transfer everything to a large mixing bowl.
Add the drained and rinsed black beans, salsa, and some of the cheese. Stir to combine.
Dump everything into prepared pan, top with remaining cheese and bake!
To serve:
When cheese is melted and the top is bubbly, remove from the oven. Garnish with fresh cilantro, crushed tortilla chips, and a scoop of sour cream, if desired. Enjoy!
Tips:
- Put whatever spin you want on this recipe! That’s the beauty of a casserole, there’s lots of opportunity. Switch the rice up, make it spicier, use ground chicken or ground turkey instead – whatever you want.
- This burrito bake will keep in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 3 months. If freezing, skip the tortilla chip topping!
If you liked this one, check out some more of my easy oven baked recipes!
Can’t get enough of those burrito vibes? Check these out!
Burrito Bake
Equipment
Ingredients
- 1 lb Ground Beef
- 1 Yellow Onion diced
- 2 Garlic Cloves minced
- ¼ cup Green Pepper diced
- 1 Jalapeño deseeded and diced
- 2 ¾ cups Beef Broth
- 2 ½ cups Instant White Rice
- 1 – 10.5 oz Can Cream of Mushroom Soup
- 3 ½ tsp Chili Powder
- 1 tsp Dried Oregano
- 1 tsp Cumin
- 1 tsp Paprika
- ¾ tsp Black Pepper
- ¾ tsp Salt
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- 1 – 15 oz Can Black Beans drained and rinsed
- 1 ½ cups Salsa try my recipe!
- 2 cups Taco Style Shredded Cheese divided
For Serving:
- Cilantro minced
- Tortilla Chips
- Sour Cream
Instructions
To prep the ingredients and make the filling:
- To get started, preheat oven to 350℉ and lightly grease a 9×13 pan. Get your mise en place going!
- In a large skillet on medium, cook beef, onion, garlic, and peppers until beef is no longer pink, about 5 -7 minutes. Break the beef up with a spatula as it cooks and when it's done, drain.
- Add the skillet back to the stove and pour in the broth, rice, cream of mushroom soup, and seasonings.
- Bring to a boil on medium high heat, then turn heat to medium low and simmer for 3-5 minutes, stirring occasionally.
To make the burrito bake:
- When rice still has a little bite on it, remove from heat.
- Transfer everything to a large mixing bowl.
- Add the black beans, salsa, and 1 cup of cheese, then stir to combine.
- Dump everything into prepared pan, top with remaining cheese, and bake for 15 minutes.
- When cheese is melted and the top is bubbly, remove from the oven!
To serve:
- Garnish with fresh cilantro, crushed tortilla chips, and a dollop of sour cream, if desired. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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I made this casserole as a meal prep and it worked great! Super delicious, filling, and easy to reheat!
So glad you enjoyed!
Great recipe, and I love that you can reheat it!
So easy for families! Thank you!
Absolutely delicious and filling meal for the family!
This looks so good! I love how easy and versatile casseroles are, and the crushed tortilla chips on top sound like the perfect finishing touch. Definitely a great idea for a busy weeknight dinner!
Thank you so much!
I love how all the flavors combine perfectly to make this Burrito Bake! So delicious with the black beans, salsa, and cheese. Very helpful instructions, too!
I’m so glad!♥️
Yum! So delicious and easy to make. Keeping this one on rotation. Thanks for a great recipe!
I’m so glad you liked it!