Baked Steak Burrito Casserole

Indulge in layers of bold, Tex-Mex flavor with this baked steak burrito casserole, the ultimate comfort food perfect for family dinners or entertaining guests. Tender, perfectly seasoned flank steak is combined with a hearty mix of fluffy white rice, black beans, and zesty salsa, all wrapped in soft flour tortillas. The casserole is topped with a creamy salsa-sour cream blend and a generous layer of melted cheddar and Monterey Jack cheeses, creating a bubbly, golden crust. With just 20 minutes of prep and loaded with customizable toppings like chopped green onions and fresh cilantro, this easy-to-make dish is a delicious twist on classic burritos. Perfect for weeknight meals or potlucks, this steak burrito casserole is sure to be a crowd-pleaser!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb Flank steak
• 2 tbsp Olive oil
• 2 tbsp Taco seasoning
• 6 Large flour tortillas
• 2 cups Cooked white rice
• 1 cup Canned black beans, rinsed and drained
• 1.5 cups Salsa
• 2 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 1 cup Sour cream
• 1 bunch Green onions, chopped
• 0.25 cup Fresh cilantro, chopped (optional)
• 0.5 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the flank steak with taco seasoning, salt, and black pepper, then sear it for 3-4 minutes per side until browned. Remove steak from the skillet, let it rest for 5 minutes, then slice thinly across the grain.

Step 3

In a large mixing bowl, combine cooked white rice, black beans, and 1 cup of salsa. Mix well to create the burrito filling.

Step 4

Lay a flour tortilla flat, add a small portion of the sliced steak and burrito filling in the center, then roll it up tightly. Repeat with the remaining tortillas, steak, and filling.

Step 5

Place the rolled tortillas seam-side down in the prepared casserole dish, arranging them snugly side by side.

Step 6

In a separate bowl, mix the sour cream and the remaining 0.5 cup of salsa. Spread this mixture evenly over the top of the rolled tortillas.

Step 7

Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the sour cream mixture, covering the entire dish.

Step 8

Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the casserole from the oven and allow it to cool slightly for 5 minutes. Sprinkle chopped green onions and fresh cilantro (if using) over the top before serving.

Nutrition Facts

Serving size	2563.2 grams (2563.2g)

Amount per serving	% Daily Value*
Calories	4886

Total Fat 270.10g	346%
Saturated Fat 132.60g	663%
Polyunsaturated Fat 6.00g
Cholesterol 870mg	290%
Sodium 13650mg	593%
Total Carbohydrate 357.90g	130%
Dietary Fiber 37.40g	134%
Total Sugars 41.10g
Protein 281.90g	564%

Vitamin D 42IU	211%
Calcium 3490mg	268%
Iron 35mg	192%
Potassium 4019mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 22.6%

Carbs: 28.7%