Burrito Casserole recipe

Originally posted October 10, 2014

When you’re craving a burrito, is it really that gluten-containing tortilla you’re after? My guess is that it’s actually the hearty combination of fillings-the rice, beans, cheese, meat, etc. that got your mouth watering in the first place. Sure you could always make or buy gluten-free tortillas, but why not take a twist on the classic and ditch the burrito shell all together?

This recipe comes straight from my cookbook, The Warm Kitchen. It is is versatile, family-friendly and cooks up in about 20 minutes. Just make sure all of your ingredients are gluten-free including spices; check labels each time. Okay, dinner is served!

Burrito Casserole

Yield: Serves 4 to 6

• 3/4 cup uncooked brown or white rice, or quinoa or about 1 ½ cups cooked rice or quinoa
• 1 pound ground beef or turkey
• 1 tablespoon mild chili powder
• 1 teaspoon paprika
• ½ teaspoon each: garlic powder, cumin, coriander, and black pepper
• 1 teaspoon sea or kosher salt
• 1 small can of mild green chiles, chopped
• ½ cup sour cream (omit for dairy-free or use a plain yogurt substitute)
• ½ cup ranch dressing (buy or make your own)
• 1 15-ounce can black, pinto, or kidney beans drained and rinsed (chef tip: use 2 cans of beans for extra protein)
• ½ cup salsa
• ½ cup shredded cheddar or Monterey Jack cheese, or cheese substitute for dairy-free

1. Cook rice or quinoa according to package directions.
2. Preheat oven to 350°F and grease a large casserole dish.
3. About 10 minutes before rice or quinoa is done, heat large sauté pan on medium to medium high heat. Place walnut-sized pieces of the ground meat in the pan. Prepare in batches if you run out of room and reduce heat if fat splatters. Don’t move the meat once you get it in the pan; it will cook better this way.  Sprinkle all the spices (except salt) over the meat and turn the pieces over once they are brown and cook the other side.
4. When both sides of the meat have browned, use the side of a spoon to break the meat up into smaller pieces. Drain fat if necessary. Add salt and ½ cup of water. Cook for 3 to 4 minutes and shut heat off.
5. Place rice or quinoa in bottom of the casserole dish. Top with meat and green chiles pressing down. Mix sour cream and ranch dressing (if using) and spread on top of meat. Add beans and salsa and top with cheese.
6. Cover and bake 20 to 30 minutes or until cheese is melted and casserole is bubbling. Remove cover and cook 5 more minutes. Allow to rest 5 more minutes before serving.

Tip: If you are craving a real burrito, use a gluten-free flour tortilla for the burrito shell. Either heat the tortilla in the microwave on a wet paper towel for 20 seconds on each side or, heat the tortilla on a flat grill pan heated to medium until warm and pliable but not brown. Once the tortilla is warm, place about 1 cup of burrito filling in the center, spreading to 1″ from the edge. Fold the long side closest to you over, fold the left and right sides in, then roll to close.