Description
This One Pot Burrito Bake is a flavorful and easy-to-make meal combining ground beef, spices, rice, beans, and corn all cooked together in a single pot. Topped with melted cheese and fresh scallions, it’s perfect for a comforting weeknight dinner served with creamy avocado, sour cream, and fresh cilantro.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 1 jalapeño, finely chopped
- 4 cloves garlic, minced
- 1 lb ground beef
- 1/4 cup tomato paste
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp chili powder
- 1½ tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- 1¼ cups basmati rice (uncooked)
- 3½ cups low sodium chicken broth
- 15 oz black beans, drained and rinsed
- 1½ cups frozen sweet corn
- 4 oz shredded Mexi blend cheese, divided
- 8 scallions, diced, divided
- Avocado (for serving)
- Sour cream (for serving)
- Fresh cilantro (for serving)
Instructions
- Sauté Vegetables: In a large dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the finely chopped onion, bell pepper, and jalapeño. Sauté these vegetables for 3 to 4 minutes until they begin to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook Ground Beef: Add 1 pound of ground beef to the dutch oven and increase the heat to medium-high. Use a wooden spoon to break the meat apart as it cooks. Continue stirring and cooking until the beef is no longer pink and is evenly browned.
- Add Tomato Paste and Spices: Stir in 1/4 cup of tomato paste, coating the meat and vegetables for 1 minute. Then add the spices: 2 teaspoons each of salt, garlic powder, onion powder, paprika, and chili powder, 1½ teaspoons dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon cinnamon. Mix well to evenly distribute all seasonings.
- Combine Rice and Liquids: Stir in 1¼ cups of uncooked basmati rice, 3½ cups of low sodium chicken broth, 15 ounces of drained and rinsed black beans, and 1½ cups of frozen sweet corn. Bring the mixture to a boil over medium-high heat.
- Simmer the Mixture: Once boiling, reduce the heat to low and cover the dutch oven with a lid. Let it simmer gently for 17 to 20 minutes, or until the rice is cooked through and has absorbed the liquid. Cooking time may vary depending on the rice brand.
- Add Cheese and Scallions: Remove the cover and stir in half of the diced scallions and half of the shredded Mexi blend cheese. Flatten the mixture evenly in the pot.
- Top and Melt Cheese: Sprinkle the remaining cheese and scallions evenly over the top. Cover the pot again and allow it to sit for a few minutes to let the cheese melt completely.
- Serve: Serve the burrito bake hot, garnished with sliced avocado, dollops of sour cream, and freshly chopped cilantro for a delicious finishing touch.
Notes
- Use a heavy-bottomed dutch oven or pot to ensure even cooking and prevent sticking.
- Adjust the spice level by reducing or increasing the amount of chili powder and jalapeño.
- Leftovers can be refrigerated and reheated in the microwave or on the stovetop.
- For a vegetarian version, substitute ground beef with plant-based meat or additional beans and skip the cheese if desired.
- Make sure to rinse the black beans well to reduce sodium content and improve flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Keywords: one pot burrito bake, ground beef recipe, easy Mexican casserole, one pot dinner, skillet rice bake, black beans and rice
