Easy Budget-Friendly Burrito Casserole

This easy burrito casserole brings the flavors of burritos into one bake-and-serve dish. It costs $15.28 total, or about $1.91 per serving, and it’s ready in about 80 minutes from start to finish.

Seasoned ground turkey, rice, beans, and bell peppers are topped with melty cheese, so the casserole is a complete meal in itself, and it’s easy to customize with toppings.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient Notes and Cheaper Swaps

Ground Turkey

This recipe uses ground turkey to keep costs down, as it’s often more affordable than ground beef. 93/7 lean ground turkey gives a good balance of flavor and lower fat content. 90/10 lean ground beef also works; drain off any excess fat after browning.

Cheaper Swap: For a vegetarian and even more budget-friendly version, replace the ground turkey with an extra can of black beans or a can of pinto beans, or add some cooked lentils.

Bell Peppers

Any color of bell pepper works, so pick whichever is on sale. Frozen diced bell peppers require no chopping and can often be cheaper, especially out of season.

Cheaper Swap: If fresh bell peppers are pricey, use frozen mixed peppers, or substitute other vegetables you have, such as corn (canned or frozen) or diced zucchini.

Salsa

A jarred store-brand salsa works well here and is very cost-effective. Choose mild, medium, or hot depending on your preference.

Cheaper Swap: If you have extra tomatoes, onions, and cilantro, homemade fresh salsa can be even cheaper. A can of diced tomatoes with green chilies plus a pinch of chili powder and cumin also works.

Shredded Cheddar Cheese

Pre-shredded cheese is convenient, but buying a block and shredding it yourself is often cheaper per ounce and melts more smoothly.

Cheaper Swap: Use a cheddar and Monterey Jack blend or a Mexican cheese blend if you find it on sale. For a dairy-free option, use plant-based shredded cheese, though it might not be cheaper.

How to Make Burrito Casserole Step by Step

Preheat the oven and grease the baking dish. In a large skillet, heat the olive oil until it shimmers. Add the diced onions and a pinch of salt and pepper and sauté for a few minutes until translucent and soft.

Add the ground turkey, breaking it up with a spoon, and cook, stirring frequently, until fully browned and no pink remains, about 5-7 minutes. Stir in the taco seasoning and cook for another minute. Transfer the turkey to the baking dish, leaving any excess grease in the skillet.

Add the diced bell peppers, drained and rinsed black beans, salsa, and the uncooked, rinsed white rice. Season with a bit more salt and pepper and stir well. Pour in the chicken broth, stir again, and gently press the mixture down so the rice is mostly submerged in the liquid.

Cover the dish tightly with aluminum foil to trap the steam that cooks the rice, and bake for about 40-45 minutes. Remove the foil and bake for another 10 minutes so the remaining liquid absorbs and the top gets a little crispy. Sprinkle the shredded cheddar evenly over the top and bake for about 5 more minutes, until melted and bubbly. Let it rest for 5-10 minutes before serving. The full quantities and steps are in the recipe card below.

Tips for the Best Results

• Drain the Meat: Drain off any excess fat after browning the ground turkey or beef so the casserole isn’t greasy.
• Rinse the Rice: Rinsing white rice removes excess starch, giving a fluffier, less sticky texture.
• Press Down Ingredients: Keep the rice submerged in the broth before baking so it cooks evenly.

Storing, Freezing, and Reheating

Storage: Cool leftovers completely, then store them in an airtight container in the refrigerator for 3-4 days.

Freezing: Freeze cooled individual portions in freezer-safe containers for up to 3 months. For a whole casserole, wrap the cooled dish tightly in plastic wrap and then aluminum foil before freezing.

Reheating: Microwave individual portions on high for 2-3 minutes, until heated through. Thaw a whole frozen casserole overnight in the refrigerator, then cover with foil and bake at 350°F for 20-30 minutes, until hot. Reheating from frozen takes around 45-60 minutes, covered.

Serving Ideas and Variations

• Classic Toppings: Shredded lettuce, diced tomatoes, sour cream or Greek yogurt, avocado or guacamole, and a squeeze of fresh lime juice.
• Chips and Tortillas: Scoop the casserole with sturdy tortilla chips or wrap it in warm flour or corn tortillas.
• Spice It Up: Add a sprinkle of red pepper flakes with the taco seasoning, or top with sliced fresh or pickled jalapeños for an extra kick.
• Extra Veggies: Stir in a can of drained corn or a bag of frozen mixed vegetables with the bell peppers for added bulk.

Emily Carter

Burrito Casserole

A hearty, budget-friendly burrito casserole packed with seasoned ground turkey, rice, beans, and veggies, perfect for an easy weeknight meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 364

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 cup onion diced
• 1 ½ lbs ground turkey 93/7 lean
• 2 tablespoons taco seasoning
• 2 cups bell peppers diced
• 1 can black beans 15 ounces, drained and rinsed
• 1 cup salsa
• 1 cup white rice uncooked, rinsed
• 1 ½ cups chicken broth
• 3 ounces shredded cheddar cheese
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste

Equipment

• 1 9×13 inch baking dish
• 1 Large Skillet
• 1 Measuring cups and spoons
• 1 cutting board and chef’s knife

Method

 

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat until shimmering, then add the diced onion, salt, and pepper, sautéing for 3-4 minutes until softened and translucent.
3. Add the ground turkey to the skillet, breaking it up with a spoon, and cook for 5-7 minutes until fully browned, then stir in the taco seasoning and cook for another minute.
4. Transfer the seasoned ground turkey mixture to the prepared baking dish, leaving behind any excess grease in the skillet.
5. Add the diced bell peppers, drained and rinsed black beans, salsa, and uncooked rinsed white rice to the baking dish with the turkey, stirring well to combine.
6. Pour in the chicken broth and stir again, gently pressing down on the ingredients to ensure they are mostly submerged in the liquid.
7. Cover the baking dish tightly with aluminum foil and bake for 40-45 minutes, or until the vegetables are softened and the rice is partially cooked.
8. Remove the foil and bake for an additional 10 minutes, allowing the liquid to absorb and the top to become slightly crispy.
9. Remove the casserole from the oven, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven for 5 minutes, or until the cheese is melted and bubbly.
10. Let the casserole cool for 5-10 minutes before slicing into 8 equal pieces and serving with your favorite toppings.

Notes

This casserole is a great candidate for meal prep! Bake it on a Sunday and enjoy portions throughout the week. Store leftovers in an airtight glass food storage container.

For a gluten-free option, ensure your taco seasoning and broth are certified gluten-free. This recipe is naturally dairy-free if you omit the cheese.

Frequently Asked Questions

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