Slow Cooker Cheesy Burrito Casserole
There are certain dinners that feel like they give you a quiet little win. The kind where the house smells good all afternoon, nobody asks what is for dinner because they already know it is going to be something comforting, and you get to sit down at the table feeling like you did something right.
This Slow Cooker Cheesy Burrito Casserole is one of those meals for me.
I usually make it on one of those days where life is just a little too loud. Maybe work ran long. Maybe the kids are extra hungry and extra impatient. Maybe the weather turned cold and gray and all anyone wants is a big bowl of something warm. This is when I pull out the slow cooker, brown some beef, and let the rest of the day slow down with it.
What I love most is how forgiving this recipe is. No rolling burritos. No standing at the stove all evening. Just layering all those familiar burrito flavors into one cozy dish and letting time do the work. By the time dinner rolls around, the rice is tender, the tortillas are soft, and the cheese is melted just right.
This is the kind of dinner you scoop out with a big spoon and serve straight from the slow cooker. The kind where everyone adds their own toppings and nobody complains. And for a dad, that is about as good as it gets.
What Is Slow Cooker Cheesy Burrito Casserole?
Slow Cooker Cheesy Burrito Casserole is a layered, scoopable dinner that takes everything you love about a loaded burrito and turns it into an easy slow cooked casserole. Seasoned ground beef, rice, beans, corn, salsa, and soft tortillas cook together until tender, then get topped with plenty of melted cheese. It is hearty, filling, and made for feeding a hungry family with minimal effort.
Why You’ll Love This Recipe
- Easy prep: You brown the beef, stir everything together, and let the slow cooker handle the rest of the work.
- Family friendly: The flavors are familiar, comforting, and easy to customize for picky eaters.
- Hearty and filling: With beef, rice, beans, and tortillas, this is a meal that actually keeps everyone full.
- Perfect for busy days: It cooks low and slow while you go about your day.
- Great for leftovers: It reheats beautifully for lunches or next day dinners.
When to Serve This Recipe
- Weeknight dinners: This is perfect when you want something homemade without hovering over the stove.
- Busy weekends: Let it cook while you run errands or tackle projects around the house.
- Game days: It feeds a crowd and stays warm for easy serving.
- Potlucks: Scoopable casseroles always disappear fast.
- Cold evenings: This is comfort food that warms you from the inside out.
Ingredients
- 1 pound ground beef, browned and drained – This builds the hearty base and gives the casserole rich flavor.
- 1 small onion, diced – Adds sweetness and depth as it cooks down.
- 1 packet taco seasoning, one ounce – Brings all the classic burrito spices together.
- 1 cup uncooked long grain rice – Cooks directly in the slow cooker and absorbs all that flavor.
- 1 and one half cups beef broth – Provides the liquid needed to cook the rice properly.
- 1 can black beans, fifteen ounces, drained and rinsed – Adds protein and texture.
- 1 cup corn kernels – Brings a little sweetness and color.
- 1 and one half cups salsa – Adds moisture and ties everything together with bold flavor.
- 6 small flour tortillas, cut into strips or squares – These soften and create that burrito style texture.
- 2 cups shredded Mexican blend cheese, divided – One cup stirred in and one cup melted on top for that cheesy finish.
- Optional toppings like cilantro, jalapenos, olives, scallions, or sour cream – Perfect for customizing each bowl.
How to Make Slow Cooker Cheesy Burrito Casserole
Step 1: Brown the beef
Start by browning the ground beef in a skillet over medium heat. Break it up as it cooks and drain off any excess grease. This step adds flavor and keeps the casserole from becoming greasy.
Step 2: Add everything to the slow cooker
Add the cooked beef to your slow cooker along with the diced onion, taco seasoning, uncooked rice, beef broth, black beans, corn, salsa, and one cup of the shredded cheese. Stir everything together until well combined.
Step 3: Fold in the tortillas
Gently fold in the tortilla pieces, pressing them down slightly so they are mostly covered by the liquid. This helps them soften evenly as they cook.
Step 4: Slow cook
Cover and cook on low for four to five hours. If you can, give it a gentle stir about halfway through to prevent sticking around the edges.
Step 5: Add the cheese topping
Once the rice is tender, sprinkle the remaining shredded cheese evenly over the top. Cover again and cook for another twenty to thirty minutes until the cheese is fully melted.
Step 6: Let it rest
Turn off the slow cooker and let the casserole rest for about ten minutes. This helps everything set and makes it easier to scoop and serve.
Substitutions
- Ground turkey or chicken: These can replace the beef for a lighter option without losing flavor.
- Different beans: Pinto beans or even refried beans work well if that is what you have on hand.
- Chicken broth: This can be used instead of beef broth with great results.
- Corn tortillas: These can be used, though they may break down a bit more as they cook.
Variations
- Spicy version: Add diced green chilies or extra jalapenos for more heat.
- Saucy casserole: Swap the salsa for enchilada sauce for a richer finish.
- Creamy finish: Stir in sour cream just before serving for extra creaminess.
- Crunchy topping: Add crushed tortilla chips right before serving for texture.
Tips and Tricks
- Cut tortillas smaller: Smaller pieces soften more evenly and blend better into the casserole.
- Keep the lid closed: Opening the slow cooker too often can affect how the rice cooks.
- Stir gently: If the edges cook faster, stir from the outside in halfway through.
- Let it rest: A short rest helps absorb excess liquid and improves texture.
FAQs
Can I cook this on high instead of low?
Low heat works best for even rice cooking, but high can be used for about two to three hours if needed.
Will the rice really cook in the slow cooker?
Yes, as long as there is enough liquid and the lid stays closed, the rice turns out tender.
Is this freezer friendly?
Yes, let it cool completely and freeze in airtight containers for up to three months.
Can I make it ahead?
You can prep everything the night before and store it in the fridge, then start the slow cooker the next day.
Serving Ideas
- Classic toppings: Sour cream, cilantro, and sliced jalapenos make it feel just like a burrito bowl.
- Side salad: A simple green salad balances the richness.
- Tortilla chips: Perfect for scooping up every last bite.
- Mexican rice: Great if you are feeding extra hungry eaters.
Storage and Make Ahead Tips
- Refrigerator: Store leftovers in an airtight container for up to four days.
- Freezer: Freeze portions for easy reheating later.
- Reheating: Warm gently in the microwave or on the stove with a splash of broth if needed.
- Make ahead: Assemble ingredients ahead of time for an easy morning start.
Slow Cooker Cheesy Burrito Casserole
Ingredients
- 1 pound ground beef browned and drained
- 1 small onion diced
- 1 (1 ounce) packet taco seasoning
- 1 cup uncooked long-grain rice
- 1½ cups beef broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels
- 1½ cups salsa
- 6 small flour tortillas cut into strips or squares
- 2 cups shredded Mexican-blend cheese divided
- Cilantro jalapenos, olives, scallions, sour cream for topping
Instructions
- Step 1: Brown the beef – Start by browning the ground beef in a skillet over medium heat. Break it up as it cooks and drain off any excess grease. This step adds flavor and keeps the casserole from becoming greasy.
- Step 2: Add everything to the slow cooker – Add the cooked beef to your slow cooker along with the diced onion, taco seasoning, uncooked rice, beef broth, black beans, corn, salsa, and one cup of the shredded cheese. Stir everything together until well combined.
- Step 3: Fold in the tortillas – Gently fold in the tortilla pieces, pressing them down slightly so they are mostly covered by the liquid. This helps them soften evenly as they cook.
- Step 4: Slow cook – Cover and cook on low for four to five hours. If you can, give it a gentle stir about halfway through to prevent sticking around the edges.
- Step 5: Add the cheese topping – Once the rice is tender, sprinkle the remaining shredded cheese evenly over the top. Cover again and cook for another twenty to thirty minutes until the cheese is fully melted.
- Step 6: Let it rest – Turn off the slow cooker and let the casserole rest for about ten minutes. This helps everything set and makes it easier to scoop and serve.
Notes
Substitutions
- Ground turkey or chicken: These can replace the beef for a lighter option without losing flavor.
- Different beans: Pinto beans or even refried beans work well if that is what you have on hand.
- Chicken broth: This can be used instead of beef broth with great results.
- Corn tortillas: These can be used, though they may break down a bit more as they cook.
Variations
- Spicy version: Add diced green chilies or extra jalapenos for more heat.
- Saucy casserole: Swap the salsa for enchilada sauce for a richer finish.
- Creamy finish: Stir in sour cream just before serving for extra creaminess.
- Crunchy topping: Add crushed tortilla chips right before serving for texture.
Tips and Tricks
- Cut tortillas smaller: Smaller pieces soften more evenly and blend better into the casserole.
- Keep the lid closed: Opening the slow cooker too often can affect how the rice cooks.
- Stir gently: If the edges cook faster, stir from the outside in halfway through.
- Let it rest: A short rest helps absorb excess liquid and improves texture.
Serving Ideas
- Classic toppings: Sour cream, cilantro, and sliced jalapenos make it feel just like a burrito bowl.
- Side salad: A simple green salad balances the richness.
- Tortilla chips: Perfect for scooping up every last bite.
- Mexican rice: Great if you are feeding extra hungry eaters.
Storage and Make Ahead Tips
- Refrigerator: Store leftovers in an airtight container for up to four days.
- Freezer: Freeze portions for easy reheating later.
- Reheating: Warm gently in the microwave or on the stove with a splash of broth if needed.
- Make ahead: Assemble ingredients ahead of time for an easy morning start.
Private Notes
Final Thoughts
This Slow Cooker Cheesy Burrito Casserole is one of those recipes that earns a permanent spot in the dinner rotation. It is comforting without being complicated and hearty without being fussy. It fills the house with good smells and the table with happy faces.
If you are looking for a dinner that feels like a warm hug after a long day, this one is it. Make it once and I have a feeling it will become one of those meals your family asks for again and again. And honestly, that is the best compliment a dad cook can get.
