Beef Burrito Pie
Beef Burrito Pie is a quick, tasty alternative for Taco Tuesday. A layered casserole made with ground beef, cilantro lime rice, and a creamy cheesy filling that will satisfy everyone at the dinner table.
Servings 8
Calories 515kcal
Cost $10
Ingredients
Meat Mixture
- 1 pound ground beef 80%/20%
- 1 small sweet onion chopped
- 4 ounces green chilies canned, chopped
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon oregano
Cilantro Lime Rice Mixture
- 2 cups brown rice precooked
- ½ cup sour cream
- 1 lime juiced
- ¼ cup cilantro chopped
- ½ teaspoon salt
Remaining Ingredients
- 2 cups cheddar cheese shredded
- 3 large flour tortillas
Instructions
Meat Mixture
- Brown ground beef in a medium to large sized skillet over medium heat. Drain excess oil and return to pan.
- Add onion, green chilies and seasonings. Cook until onions are soft and translucent. Taste to see if extra salt is needed.
Cilantro Lime Rice Mixture
- Mix brown rice, sour cream, lime juice, cilantro and salt. Taste to see if extra salt is needed.
Prepare Beef Burrito Pie
- Preheat oven to 375° F.
- Add ⅓ of meat mixture to bottom of pie pan. Top with ⅓ of the rice mixture, then ⅓ cup of cheddar cheese. Top with flour tortilla.
- Repeat above step two more times. Top flour tortilla with remaining 1 cup of cheddar cheese.
- Bake in oven for about 25 minutes, or until heated through and cheese is melted on top.
- Serve with desired toppings such as salsa, sour cream, cheddar cheese, tomatoes, avocados, guacamole, hot sauce, etc.
Notes
To save time, for the brown rice I used a bag of the ready rice that you can cook in the microwave for 90 seconds. I prefer to cook regular brown rice ahead of time either on the stove, or in the Instant Pot, but I went for the time-saving route this time since I was trying to get dinner on the table before everyone fell asleep.
Limes can be so fickle with their juiciness, so I usually grab 1-2 more than what is called for in a recipe. Sometimes they're full of juice, and other times, I can only get a few drops out of them. This is why I like to have a couple extra on hand.