Baked Steak Burrito Casserole
Indulge in layers of bold, Tex-Mex flavor with this baked steak burrito casserole, the ultimate comfort food perfect for family dinners or entertaining guests. Tender, perfectly seasoned flank steak is combined with a hearty mix of fluffy white rice, black beans, and zesty salsa, all wrapped in soft flour tortillas. The casserole is topped with a creamy salsa-sour cream blend and a generous layer of melted cheddar and Monterey Jack cheeses, creating a bubbly, golden crust. With just 20 minutes of prep and loaded with customizable toppings like chopped green onions and fresh cilantro, this easy-to-make dish is a delicious twist on classic burritos. Perfect for weeknight meals or potlucks, this steak burrito casserole is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tbsp Olive oil
- 2 tbsp Taco seasoning
- 6 Large flour tortillas
- 2 cups Cooked white rice
- 1 cup Canned black beans, rinsed and drained
- 1.5 cups Salsa
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Sour cream
- 1 bunch Green onions, chopped
- 0.25 cup Fresh cilantro, chopped (optional)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the flank steak with taco seasoning, salt, and black pepper, then sear it for 3-4 minutes per side until browned. Remove steak from the skillet, let it rest for 5 minutes, then slice thinly across the grain.
In a large mixing bowl, combine cooked white rice, black beans, and 1 cup of salsa. Mix well to create the burrito filling.
Lay a flour tortilla flat, add a small portion of the sliced steak and burrito filling in the center, then roll it up tightly. Repeat with the remaining tortillas, steak, and filling.
Place the rolled tortillas seam-side down in the prepared casserole dish, arranging them snugly side by side.
In a separate bowl, mix the sour cream and the remaining 0.5 cup of salsa. Spread this mixture evenly over the top of the rolled tortillas.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the sour cream mixture, covering the entire dish.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and allow it to cool slightly for 5 minutes. Sprinkle chopped green onions and fresh cilantro (if using) over the top before serving.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 22.5 g | 113% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 2031 mg | 88% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.4 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 570 mg | 44% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
