Burrito Casserole
This protein-packed burrito casserole combines shredded chicken, brown rice, black beans, corn, and salsa under melty cheese, making it a quick and filling weeknight dinner that's perfect for meal prep or potlucks.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie, poached, or baked)
- 1 cup cooked brown rice (short-grain or long-grain both work)
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen and thawed or canned, drained)
- 1 cup salsa (mild, medium, or hot depending on taste)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- to taste salt and pepper
- for garnish fresh cilantro (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little oil or nonstick spray.
- In a large bowl, combine the shredded chicken, cooked brown rice, rinsed black beans, corn, salsa, cumin, chili powder, and a pinch each of salt and pepper. Stir until evenly coated.
- Spread the mixture into the prepared baking dish, pressing it down so it’s level.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 25–30 minutes, until everything is heated through and the cheese is melted and bubbly. If you like a browned top, finish with 2–3 minutes under the broiler—watch it closely.
- Remove from the oven, let rest for 5 minutes, then garnish with chopped cilantro if desired and serve warm.
Notes
This casserole can be made ahead, is freezer-friendly, and includes tips for adapting the recipe to vegetarian or spicier variations. Store leftovers safely and reheat as necessary.