The Easiest Healthy Burrito Bake (gluten-free)

May 5, 2020

The Easiest Healthy Burrito Bake for an easy dinner ready in under 30 minutes. Made with all gluten-free ingredients and using pantry staples.The Easiest Healthy Burrito Bake for an easy dinner ready in under 30 minutes. Made with all gluten-free ingredients and using pantry staples.

Happy ciñco de mayo everybody!!!

I was actually supposed to be in Chicago today for my book tour event (whomp) but at least now I can whip up this insanely delicious meal for our family to enjoy for a little fiesta action.

I was inspired to make this recipe thanks to the quarantine. Trying to use anything and everything we have on hand without going to the grocery store. This looks like a lot of meats, canned goods and things you can freeze. Pretty much everything you can find in this dish besides the fresh avocado on top I snagged on my last haul.

This burrito-like skillet is a game changer for dinner. It is made with all healthy ingredients and it is a different way to enjoy a Mexican food staple.

I love that this a meal you can prep a bit in advance if you want too. You can make it earlier in the day then sprinkle the cheese on top right before reheating in the oven, or make it on a sunday to enjoy for the whole week.

If you guys have made my Healthy Vegetarian Enchilada Pasta (gluten-free) and 15-minute Gluten-free Enchilada Pie from Just the Good Stuff, you will love this recipe too.

What ingredients you’ll need for this Burrito Bake:

  • Grass-fed beef – or really any ground meat you like (turkey, chicken)
  • Chunky salsa – any works! I also used a marinara sauce once when I had no salsa 😉 use what you got!
  • Cooked rice or grain of choice
  • Corn – canned or frozen and cooked
  • Black beans – canned
  • Cheese – I shredded some cheddar but anything works, including non-dairy
  • Tessemae’s Avocado Ranch – WOW this is so good!!! I mixed it in and it adds the best flavor. Plus you can drizzle on top. They make the most delicious dressings and such. Tons of Whole30 options too.

The Easiest Healthy Burrito Bake for an easy dinner ready in under 30 minutes. Made with all gluten-free ingredients and using pantry staples.The Easiest Healthy Burrito Bake for an easy dinner ready in under 30 minutes. Made with all gluten-free ingredients and using pantry staples.

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The Easiest Healthy Burrito Bake (gluten-free)

The Easiest Healthy Burrito Bake for an easy dinner ready in under 30 minutes. Made with all gluten-free ingredients and using pantry staples.

The Easiest Healthy Burrito Bake for an easy dinner ready in under 30 minutes. Made with all gluten-free ingredients and using pantry staples.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: Serves 4 1x
Scale

Ingredients

  • 1 lb grass-fed beef (or sub another ground meat)
  • 2 cups cooked rice or “grain” of choose (I used a chick pea lentil rice from trader joe’s and have used basmati rice..anything works)
  • 1 cup chunky salsa
  • 1/2 cup corn from a can
  • 1/2 cup black beans from a can
  • 1/4 cup Tessemae’s ranch or avocado ranch (plus more to drizzle)
  • 1 cup shredded cheese of choice or non-dairy cheese
  • Avocado for topping if desired

Instructions

  1. Begin making the beef by greasing a cast iron skillet (or oven-friendly skillet) with avocado oil and add beef
  2. Mash with a fork or wooden spoon to break into crumbles and cook over medium heat until brown
  3. While beef cooks, preheat oven to 375 degrees
  4. Once the beef is finished, add in the rice, beans, corn, ranch and salsa and mix well
  5. Sprinkle cheese on top and bake in oven for 15 minutes then broil for 1-2 minutes so the cheese bubbles
  6. Serve with sliced avocado, jalapeños anything! Plus extra dressing for drizzling

Notes

*Store leftovers in airtight container for 5 days. I like to reheat either in oven or microwave (usually microwave for convenience)

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

6 Responses

    1. i always put in oven as i don’t think the stove would work. it wouldn’t get the cheese all melted as it should and the heat wouldn’t evenly distribute

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