Name: layered burrito casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 500 g (1.1 lb) ground halal beef (or chicken), lean; 150 g (1 cup) onion, diced; 2 cloves garlic, minced; 15 ml (1 tbsp) olive oil; 5 g (1 tsp) ground cumin; 5 g (1 tsp) smoked paprika; 2.5 g (½ tsp) chipotle powder; 240 ml (1 cup) diced tomatoes, drained; 240 ml (1 cup) black beans, rinsed and drained; 240 ml (1 cup) corn kernels, thawed; 8 small flour tortillas (≈200 g / 7 oz), 8-inch; 200 g (2 cups) cheddar cheese, shredded; 240 ml (1 cup) Monterey Jack cheese, shredded; 240 ml (1 cup) milk (or plant-based milk); 30 g (2 tbsp) all-purpose flour; 30 g (2 tbsp) butter (or plant-based spread); 1 chipotle pepper in adobo, minced (optional); 30 ml (2 tbsp) lime juice; zest of 1 lime; 15 g (¼ cup) cilantro, chopped; salt and pepper to taste

Description

This baked burrito casserole offers all the flavors of a traditional burrito in an easy-to-assemble layered dish, topped with a zesty chipotle lime crema. It’s perfect for a satisfying weeknight meal or a crowd-pleasing potluck contribution.

Ingredients

Scale

500 g (1.1 lb) ground halal beef (or chicken), lean
150 g (1 cup) onion, diced
2 cloves garlic, minced
15 ml (1 tbsp) olive oil
5 g (1 tsp) ground cumin
5 g (1 tsp) smoked paprika
2.5 g (½ tsp) chipotle powder
240 ml (1 cup) diced tomatoes, drained
240 ml (1 cup) black beans, rinsed and drained
240 ml (1 cup) corn kernels, thawed
8 small flour tortillas (≈200 g / 7 oz), 8-inch
200 g (2 cups) cheddar cheese, shredded
240 ml (1 cup) Monterey Jack cheese, shredded
240 ml (1 cup) milk (or plant-based milk)
30 g (2 tbsp) all-purpose flour
30 g (2 tbsp) butter (or plant-based spread)
1 chipotle pepper in adobo, minced (optional)
30 ml (2 tbsp) lime juice
zest of 1 lime
15 g (¼ cup) cilantro, chopped
salt and pepper to taste

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Instructions

Sauté Aromatics: Heat oil, sauté onion and garlic until softened.
Brown Meat: Add beef (or chicken) and cook until browned, draining excess fat.
Spice Filling: Stir in cumin, paprika, chipotle powder, salt, and pepper.
Combine Filling: Mix in tomatoes, beans, and corn; heat through.
Make Crema: Melt butter, whisk in flour, then gradually add milk until thickened.
Flavor Crema: Stir in chipotle pepper (optional), lime juice, and zest.
Layer Casserole: Spread crema, layer tortillas, filling, and cheese; repeat.
Bake: Bake at 190°C (375°F) for 25-30 minutes, until bubbly and golden.

Notes

For easier slicing, let the casserole rest for 10 minutes after baking. Adjust chipotle powder to control the spice level.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 10 g
Sodium: 700 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 8 g
Protein: 25 g
Cholesterol: 80 mg