I make this beef and rice burrito bake when I want something hearty, cheesy, and deeply comforting. It brings together seasoned ground beef, fluffy Mexican rice, and creamy nacho cheese all wrapped in soft tortillas and baked until bubbly. It feels like a full meal in one dish and always satisfies everyone at the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 box Knorr Mexican Rice
½ cup sour cream
1 packet taco seasoning
1 jar nacho cheese sauce
1½ cups fiesta blend cheese
5 large flour tortillas
1 tbsp butter
tortilla chips
Directions
I start by preheating the oven to 375°F and greasing a 9×13-inch baking dish with butter.
I prepare the Mexican rice according to the package directions and set it aside.
In a skillet over medium heat, I cook the ground beef until browned, then drain the excess fat. I add taco seasoning along with the recommended amount of water and let it simmer for about 5 minutes.
I lay out each tortilla and fill it with rice, seasoned beef, nacho cheese sauce, sour cream, and a generous amount of shredded cheese. Then I roll each tortilla tightly into a burrito.
Next I place the burritos seam-side down in the baking dish and sprinkle the remaining cheese over the top.
I bake everything for 10 to 15 minutes, until the cheese is melted and bubbly. I serve it warm with tortilla chips on the side.
Servings and timing
I prepare this dish in about 20 minutes, and it takes 25 minutes to cook, making the total time around 45 minutes.
This recipe serves 5 people, with each portion being satisfying and filling at around 520 kcal.
Variations
I sometimes swap the ground beef for ground chicken or turkey for a lighter version. I like adding black beans or corn for extra texture and flavor. When I want a spicier kick, I mix in jalapeños or use a spicy nacho cheese sauce. For a fresher twist, I top it with chopped tomatoes, avocado, or fresh cilantro after baking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven at 350°F until warmed through to keep the texture intact. If I am in a hurry, I reheat individual portions in the microwave, though the tortillas may soften more.
FAQs
Can I make this dish ahead of time?
I often assemble the burritos ahead of time and keep them covered in the refrigerator. When ready, I bake them fresh for the best texture and flavor.
Can I freeze this burrito bake?
I can freeze it before or after baking. And I wrap it tightly and store it for up to 2 months. I thaw it overnight in the fridge before reheating.
What can I serve with this dish?
I like serving it with a simple salad, guacamole, or salsa to balance the richness.
Can I use corn tortillas instead of flour?
I can, but I find flour tortillas hold up better and are easier to roll without breaking.
How do I make it less rich?
I reduce the amount of cheese or use a lighter cheese blend and swap sour cream for a low-fat version.
Conclusion
I find this beef and rice burrito bake to be one of the easiest ways to bring bold, comforting flavors to the table. It is simple, filling, and endlessly adaptable. Whenever I need a reliable family dinner that feels both cozy and satisfying, this is the recipe I turn to.
📖 Recipe:
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Beef and Rice Burrito Bake
- Total Time: 45 minutes
- Yield: 5 servings
- Diet: Halal
Description
A hearty and comforting baked burrito casserole filled with seasoned beef, Mexican rice, and creamy nacho cheese, all wrapped in soft tortillas and topped with melted cheese.
Ingredients
1 lb ground beef
1 box Knorr Mexican Rice
1 packet taco seasoning
1 jar nacho cheese sauce
1/2 cup sour cream
1 1/2 cups fiesta blend cheese
5 large flour tortillas
1 tbsp butter
tortilla chips
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter.
- Prepare the Mexican rice according to package directions and set aside.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add taco seasoning with the recommended amount of water and simmer for 5 minutes.
- Lay out each tortilla and fill with rice, seasoned beef, nacho cheese sauce, sour cream, and shredded cheese. Roll tightly into burritos.
- Place burritos seam-side down in the prepared baking dish and sprinkle remaining cheese over the top.
- Bake for 10 to 15 minutes, until the cheese is melted and bubbly.
- Serve warm with tortilla chips on the side.
Notes
Swap ground beef with ground chicken or turkey for a lighter option.
Add black beans or corn for extra texture and flavor.
Use spicy nacho cheese sauce or jalapeños for added heat.
Top with fresh tomatoes, avocado, or cilantro after baking for freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F or microwave individual portions.
Can be assembled ahead and refrigerated before baking.
Freeze before or after baking for up to 2 months; thaw overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
