Beef Burrito Casserole

This has to be one of the easiest dinners for our house and gobbled up by everyone; including my little mint!

I always buy the big packs of mince at the shops and split & freeze into 225-250g portions when I get home.  With this awesome recipe, I also throw in Mexican style vegetables in my fridge, freezer or cupboard.  This recipe uses black beans to bulk out the fibre and it means you don’t need as much meat.

Budget Bytes: Beef Burrito Casserole

I was about to add a picture, but I obviously have to be quicker next time as my family had already dived into it.  I promise I’ll update with a picture next time I make it.

I’ve converted the US units into approximate metric below.  Please do have a nosey around the Budget Bytes website as you’ll find something amazing in there for everyone.

  • 1 Tbsp cooking oil
  • 225-250g ground beef
  • 1 clove garlic, minced
  • Pinch of salt 
  • 4 cups cooked rice
  • 425g can black beans
  • 450g jar salsa 
  • 4 spring onions, divided
  • 1/2 Tbsp chili powder
  • 115g cream cheese
  • 1 cup shredded cheddar

(In this recipe the oven is set to 350ºF, which converts to 180ºC/160ºC Fan/Gas Mark 4)

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