For the recipe you’ll need one pound of grass-fed beef (for the recipe you can substitute another ground meat), cooked rice or grain, chunky salsa, corn, black beans, avocado ranch dressing, shredded cheese.
I selected basmati for this preparation, Jersey corn off the cob and Wegmans Light Ranch Dressing. When my daughter prepared this dish, we added diced zucchini and red pepper into the mix. For mine, I added one medium diced onion and a ¼ to ½ cup of shredded carrots.
Before browning the meat, I started off by sautéing the onions until they were softened; then I added the carrots stirring for 1-2 minutes. I removed them from the pan then browned the meat. Once the meat was browned, I added the rest of the ingredients. The mixture was topped with shredded cheddar cheese. Fifteen minutes in the oven and 1-2 minutes under the broiler and dinner was done.
This hearty dish was quite satisfying. I only wished I remembered to get tortilla chips. The meat was moist and tasty. The addition of some seasonal vegetables would also be delicious. For the record, I used a half pound more ground turkey and a whole can of black beans. It would have been too difficult to mix all the ingredients in my 10-inch skillet let alone have it cook all the way through in the oven. I decided to go with a Corning Ware casserole dish for baking.
If you were to follow Ms. Mansfield recipe, this burrito bake is made in cast iron skillet or another oven friendly skillet as a one pan meal. By the way, dinner was done in approximately 30 minutes! If you do have dietary restrictions, you may find www.rachlmansfield.com a terrific resource.
The Easiest Healthy Burrito Bake (Gluten-Free)
By Rachl Mansfield
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: Serves 4
1 lb. grass-fed beef (or sub another ground meat)
2 cup 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
*Store leftovers in airtight container for 5 days. I like to reheat either in oven or microwave (usually microwave for convenience)
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.