My cookbook is here! 
Stop buying Chipotle take out and make this flavor packed and delicious one pot burrito bake!
This burrito bake is the ultimate one pot solution for a busy weeknight. You get superior heat retention that perfectly sears the ground beef and simmers the ingredients into a cohesive, flavorful meal.
You simply brown the meat, toss in your aromatics and pantry staples. Let the pot do the heavy lifting while you prep your toppings. The base of the dish is a hearty blend of savory ground beef, fluffy rice, sweet corn, and protein packed black beans.
Everything is simmered in chicken broth, allowing the rice to soak up every drop of seasoning until the mixture is thick, rich, and satisfying.
To finish, the bake is smothered in a thick layer of melted Mexi-blend cheese that creates a gooey, indulgent texture. Once plated, the dish truly shines with a contrast of consistencies.
If you like this recipe, you will also love my Mexican Chicken Vegetable Bake or my Mexican Street Corn Salad.
This dish feels like a bake or casserole but it all comes together on your cooktop! Recipe adapted from RecipeTinEats.Com
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
One Pot Burrito Bake
Equipment
Ingredients
- 1 tbs olive oil
- 1 small onion, fine chop
- 1 bell pepper, fine chop
- 1 jalapẽno , fine chop
- 4 cloves garlic, minced
- 1 lb (0.45 kg) ground beef
- 1/4 cup (65 g) tomato paste
- 2 tsp each salt, garlic powder, onion powder, paprika + chili powder
- 1½ tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- 1¼ cups (230 g) Basmati rice, uncooked
- 3½ cups (0.80 l) low sodium chicken broth
- 15 oz (0.45 kg) black beans, drained + rinsed
- 1½ cups (230 g) frozen sweet corn
- 4 oz (115 g) shredded Mexi blend cheese, divided
- 8 scallions, diced
Toppings:
- avocado, sour cream + fresh cilantro
Instructions
- In a large dutch oven, heat the oil on medium. Once hot, add in the onion, bell pepper and jalapẽno and sauté for 3-4 minutes. Stir in the garlic for 30 seconds. Add in the ground beef, raise heat to medium high and break up the meat using a wooden spoon until no longer pink. Stir in the tomato paste to coat all for 1 minute. Next, stir in the spices listed above. Then, mix in the rice, broth, beans, corn and bring to a boil. Lower heat to a simmer, cover the pan and cook for 17-20 minutes (time varies with rice brand).
- Add in the half the scallions, half the cheese and mix. Evenly flatten out the mixture and top with the remaining cheese and scallions. Cover the pot again and give it a few minutes to melt. Serve with sour cream, avocados and chopped cilantro.
Notes
- Store leftovers in an airtight container in your fridge for up to 3-4 days.
- You can use ground chicken, turkey or lamb instead of ground beef.
- Recipe adapted from RecipeTinEats.Com
This is soooo delicious and easy. I followed the recipe except I threw in a few handfuls of chopped kale with the beans, etc. because I had some that needed to be used soon. I would totally do that again. Since there are just 2 of us, I portioned out the leftovers and froze for future meals. 😋
Hi Elizabeth, Bravo! I love the kale add in here. Thank you for trying the recipe and coming back to share your feedback with us!