Easy Burrito Casserole (gluten-free)

5 from 2 reviews

This Burrito Casserole is the ultimate comfort food. My entire family devoured this recipe and it’s made with all gluten-free ingredients, you only need one skillet or baking dish to make it and it is great for meal prep!

  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Total Time: 65 mins

Yield: Serves 4-5 1x


  • 1 tablespoon olive oil
  • 1/2 sweet onion, diced
  • 3 garlic cloves, minced
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 lb ground meat of choice (chicken, turkey or beef work best)
  • 1015 ounces black beans, rinsed
  • 1 cup mild salsa
  • 1 cup uncooked rice
  • 1 1/2 cup chicken broth or beef broth
  • 1 heaping cup cheddar cheese, shredded
  • For serving – tortillas, tortilla chips
  • Topping ideas – guacamole, shredded lettuce, sour cream, diced tomatoes, cilantro, jalapeños


  1. Preheat oven to 375 degrees F
  2. Heat a large oven-safe skillet with olive oil and onion and garlic and sauté for 3-4 minutes or until browned a bit
  3. Next add your beef and break it up with a wooden spoon
  4. Sauté for 4-5 minutes then stir in taco seasonings and cook until browned
  5. Strain any excess fat if desired then add in beans, rice, salsa and broth and stir
  6. Cover with foil and bake in oven for about 40-45 minutes until everything is softened and liquid is almost absorbed
  7. Remove foil then bake for 10 minutes uncovered until liquid is fully absorbed
  8. Sprinkle the cheese on top and bake until melted (about 5-6 minutes!) I like to broil at the end but totally optional
  9. Serve while warm with desired toppings


*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: Rachel