Cheesy Beef Burrito Casserole
57 minutestotal time
1 medium red onion
1 medium red bell pepper
1 medium jalapeño, or 1 (4-ounce) can drained diced green chiles
2 cloves garlic
8 (about 6-inch) corn or flour tortillas
1 pound lean ground beef
2 tablespoons olive oil
1 (about 15-ounce) can black or pinto beans
1 tablespoon taco seasoning
1 teaspoon ground cumin, plus more as needed
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (8-ounce) can tomato sauce
12 ounces shredded Mexican cheese blend (about 3 cups)
Fresh cilantro leaves
Pickled jalapeño slices
Arrange a rack in the middle of the oven and heat the oven to 375℉.
Dice 1 medium red onion. Core, seed, and dice 1 medium red bell pepper and 1 jalapeño if using. Mince 2 garlic cloves. Cut 8 (6-inch) tortillas in half.
Heat a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meat to a plate, then pour off any fat from the skillet.
Add 2 tablespoons olive oil to the pan and heat over medium-high heat until shimmering. Add the onion, bell pepper, jalapeño or 4 ounces drained diced green chiles, and garlic. Cook, stirring occasionally, until softened, 5 to 7 minutes. Meanwhile, drain and rinse 1 can black or pinto beans.
Return the beef and any accumulated juices to the skillet. Add 1 tablespoon taco seasoning, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper. Cook, stirring often, until the spices are fragrant, about 2 minutes. Remove the pan from the heat.
Spread 1 tablespoon tomato sauce from an 8-ounce can in the bottom of an 8x8-inch or other 2-quart baking dish. Pour the remaining sauce into the ground beef mixture and stir to combine. Taste and season with kosher salt and more cumin as needed.
Arrange 5 tortilla halves in a single layer in the baking dish, overlapping them as needed. Spread half of the ground beef mixture over the tortillas, then top with half of the beans and sprinkle with 1 cup of the shredded Mexican cheese blend. Repeat layering 5 more tortilla halves, the remaining meat mixture, the remaining beans, and 1 cup of the shredded cheese. Top with the remaining tortilla halves and sprinkle with the remaining 1 cup cheese.
Cover the baking dish loosely with aluminum foil. Bake for 15 minutes. Uncover and bake until the cheese is bubbly and beginning to brown, about 10 minutes. Let cool for at least 10 minutes before serving. Garnish with the desired toppings.
57 minutestotal time