Burrito Casserole – My family loves Mexican food. I mean really loves it. I could probably add taco seasoning mix to boiling shoe leather and they’d eat it. 😜 Middle son, Zac, came in the other day to chat with me as he always does when he first gets home from work and the subject of what’s for supper came up, as it always does. He mentioned that he wanted some sort of taco casserole one day soon. Knowing that he much prefers burritos, I’m sure he was picturing meat and cheese layered with tortillas. I make these things all the time, but I rarely ever make them exactly the same way twice. This one was just as fabulous as all the others and met with nods of appreciation. It’s doubly delicious with its double layer of meat, Rotel, and cheese for a flavor explosion in your mouth!
The beauty of this recipe is, you can add or subtract ingredients to suit your own tastes. With as few as 5 ingredients, you can have a yummy, filling supper on the table in no time.
Sometimes I eat Paleo, sometimes I just count calories. That week I was avoiding grains and dairy. I made extra burrito/taco meat so I could make a beautiful salad loaded with meat, lettuce, and tomatoes. I added taco sauce and avocado (not a fan of guacamole – lime ruins it), but not until after I had already taken pics. I’m sure you can imagine what it looked like. I could’ve thrown in a few corn chips for crunch, but it really didn’t need it. This was so good, I’m glad I made enough meat to have my Paleo Taco Salad for lunch the next day and the next and the next and the next. 😋 I actually browned 4 lbs. of ground beef and used my homemade taco seasoning mix instead of the store brand mix.
Homemade Taco Seasoning Mix:
2 tbsp. chili powder
2 tbsp. paprika
2 tbsp. cumin
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
Pinch of Cayenne pepper, optional
1 packet Ac’cent (no sodium/gluten-free MSG), optional
To Use: Stir 3 tbsp. of mix plus 3/4 cup water to each pound of browned/drained ground beef. Bring to boil then reduce to a simmer and let cook until most of the liquid has evaporated.
Remove from oven, cut into squares, and serve with optional toppings such as lettuce, sour cream, avocado, and/or jalapeños.
Created by Melissa Woolard | Culinary Craftiness
- 1 package of tortilla, gordita, or fajita shells
- 2 lbs. ground beef
- 2 pkg. taco seasoning mix or homemade mix (recipe below)
- 1-1/2 cups water
- 2 cans Rotel with Green Chilis, well-drained (or drained diced tomatoes and canned green chilis or fresh sliced/diced jalapeños if you prefer)
- 2 or 4 cups of shredded Mexican blend cheese or plain Monterrey Jack
- Shredded lettuce
- Diced tomatoes or salsa (Ortega salsa is gluten-free)
- Diced onions
- Sour cream
- Diced avocado
- Hot sauce or mild taco sauce (Ortega is gluten-free)
- 2 tbsp. chili powder
- 2 tbsp. paprika
- 2 tbsp. cumin
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Pinch of Cayenne pepper, optional
- 1 packet Ac'cent (no sodium/gluten-free MSG), optional
- Stir 3 tbsp. of mix plus 3/4 cup water to each pound of browned/drained ground beef. Bring to boil then reduce to a simmer and let cook until most of the liquid has evaporated.
- Preheat oven to 375°F. Spray a large baking dish with olive or coconut oil (healthier option!)
- Brown the ground beef and drain well. Add the taco seasoning and water according to package directions. Simmer until most of the liquid has evaporated.
- Lay 4 shells (overlapping) on the bottom of the baking dish. Spread half the meat over the shells. Sprinkle one can of the well-drained Rotel over the meat. Cover with 1 or 2 cups of the cheese.
- Repeat the layers one more time. Place in oven and bake for 20 minutes, or until cheese is melted and bubbling around the edges.
- Remove from oven, cut into squares, and serve with optional toppings.