Slow Cooker Cheesy Burrito Casserole

Prep Time:15

Cook Time:5

Total Time:5 15

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.

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.

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.

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.

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.

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.

Servings: servings