Burrito Casserole

I love a good burrito, and there are so many things you can put into them. That's because they started life as the home-cook's way to serve up a bunch of leftovers, and now that they are ubiquitously supplied by chain fast-food emporia there are still a lot of choices about what can go into them.

Their one flaw, as far as I'm concerned, is that they are often very heavy on the carbs. When I get one out I always have the rice left out of it. Here, I've gone the other way and left out the tortilla that actually makes a burrito a burrito. Oh well. This is an excellent casserole and still a good way to use up leftovers - in particular leftover cooked rice and any kind of meat. I used chicken here, but beef, pork, or lamb will all be fine, especially if originally braised or stewed.

That little salad on the side is Cabbage, Carrot, & Avocado Salad and it went a long way to making this casserole burrito-like. I highly recommend making it and serving it right on top of the casserole as you dish it up.

4 to 6 servings
1 hour 30 minutes - 30 minutes prep time
NOT including cooking the rice or beans

Mix the Seasonings:
2 teaspoons cumin seeds
1/2 teaspoon salt
freshly ground black pepper to taste
2 teaspoons rubbed oregano
2 teaspoons sweet Hungarian paprika
1/4 to 3/4 teaspoon ground hot red chile pepper
1 clove of garlic

Grind the cumin seeds. Mix them in a small bowl with the rest of the seasonings. Peel and mince the garlic and add it to the seasonings. Set aside until needed.

Cook the Chicken:
600 grams skin-on but boneless chicken thighs
OR 2 to 3 cups cooked dark chicken meat
1 large onion
1 green or red pepper
1 tablespoon bacon fat or mild vegetable oil
1/2 to 1 cup chicken stock or water

Chop the chicken into bite-sized pieces. Peel and sliver the onion. Core and chop the pepper.

Heat the oil in a large skillet. Cook the onion and pepper until softened but not browned. Add the bowl of seasonings and mix in well. Add the chicken and cook, stirring regularly, until browned. Add some chicken stock or water in small amounts if it seems things are getting too brown, and let it cook off.

If you start with raw chicken, add it very shortly after the vegetables go into the pan. If you start with cooked chicken, let them cook a few minutes before you add it.

Layer the Rice, Beans, & Salsa, & Cook:
2 to 3 cups cooked rice
2 cups cooked and drained OR refried black or kidney beans
2 cups prepared salsa
a little chicken broth or water if needed
250 grams (1/2 pound) Monterey Jack, old Cheddar, or other hard cheese

Preheat the oven to 350°F.

Crumble the rice into a large shallow baking pan (9" x 13" lasagne pan). Mix in the beans and spread it all out in an even layer. Drizzle over the salsa. If your rice is dry (possible with leftover rice) and your salsa thick, drizzle on enough chicken stock or water that everything is sitting in about 1/4" of liquid.

Spread the chicken and vegetables evenly over the rice, beans, etc. Grate the cheese and sprinkle it evenly over the casserole.

Bake the casserole for 35 to 45 minutes until the cheese is melted and bubbling. Let rest for 10 minutes before serving.




Last year at this time I made Pashka.

Posted in: Ontario Food