One-Pot Burrito Casserole

Name: One-Pot Burrito Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1 onion, chopped; 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; 3/4 lb (340 g) lean ground beef; 1/2 cup (100 g) parboiled long-grain rice; 1 can (19 oz / 540 ml) black beans, rinsed and drained; 1 can (14 oz / 398 ml) diced tomatoes; 3/4 cup (180 ml) chicken broth or water; 2 tsp chopped and seeded jalapeno pepper; 1 tbsp chili powder; 1 tsp ground cumin; 2 cups (200 g) grated cheddar cheese; 6 flour tortillas, quartered; Chopped cilantro (optional); Sour cream (optional)

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Preparation 20 min
Cooking 35 min
Servings 6

Featured in RICARDO Magazine WINTER 2017 (p. 29)

Nut-free
Egg-free

Ingredients

- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 3/4 lb (340 g) lean ground beef
- 1/2 cup (100 g) parboiled long-grain rice
- 1 can (19 oz / 540 ml) black beans, rinsed and drained
- 1 can (14 oz / 398 ml) diced tomatoes
- 3/4 cup (180 ml) chicken broth or water
- 2 tsp chopped and seeded jalapeno pepper
- 1 tbsp chili powder
- 1 tsp ground cumin
- 2 cups (200 g) grated cheddar cheese
- 6 flour tortillas, quartered
- Chopped cilantro (optional)
- Sour cream (optional)

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C).
- In a large ovenproof skillet over medium-high heat, soften the onion and garlic in the oil. Add the meat, breaking it up with a wooden spoon, and cook until golden brown.
- Add the rice, beans, tomatoes, broth, jalapeno and spices. Season with salt and pepper. Cover and cook over medium-low heat for 15 minutes, stirring occasionally, or until the rice is cooked and all the liquid has been absorbed.
- Sprinkle the cheese over the rice. Bake for 10 minutes or until the cheese has melted. Let cool for 10 minutes.
- Meanwhile, place the tortilla pieces on a baking sheet. Bake for 5 to 8 minutes or until crisp and lightly browned.
- Sprinkle the burrito casserole with cilantro. Serve with the tortilla chips and sour cream, if desired.

Personal Note

RICARDO 6.5" Enamelled Cast Iron Skillet

26.99 $

This RICARDO skillet with pouring spout is great for cooking a steak or baking a small meat pie. It’s made with enamelled cast iron for even heat distribution and retention. Its glossy black finish is elegant and not only is it easy to clean, the skillet can go straight from oven to table.

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One-Pot Burrito Casserole

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Ingredients

Preparation

Personal Note

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RICARDO 6.5" Enamelled Cast Iron Skillet