Side view of burrito and tortilla chip casserole in a bowl.

Burrito and Tortilla Chip Casserole

  • Servings
    24 (30 cups)
  • Serving Size
    1 ¼ cups + ½ ounce chips

Ingredients

  • 5 pounds lean ground beef
  • 4 cups U.S. white long grain rice
  • 4 cups picante sauce
  • 2 cartons (32oz) beef broth
  • 3 cups water
  • ½ cup chili powder
  • ¼ cup ground cumin
  • 1 ½ pounds sharp cheddar cheese, shredded
  • 12 ounces corn tortilla chips, coarsely crumbled
  • 1 ½ cup sour cream (optional)
  • 1 ½ cup fresh cilantro or green onions, chopped (optional)

Directions

  • Heat a large stock pot over medium-high heat. Add the beef and cook until no longer pink, stirring occasionally. Stir in the rice, picante sauce, broth, water, chili powder, and cumin. Bring to a boil over high heat, reduce heat to low, cover tightly and simmer 18 minutes or until rice is cooked.
  • Remove from heat, stir in cheese, serve in bowls and top with chips. Serve with sour cream and cilantro, if desired.

Recipe Notes

For a thinner consistency, add 2 cups additional beef broth or water after adding cheese.  Variation:  Serve as an appetizer and serve with chips alongside or Bibb lettuce for mini lettuce wraps

Nutrition Facts

  • Serving 1 ¼ cups + ½ ounce chips
  • Calories 450
  • Total Fat 17g
  • Saturated Fat 7g
  • Trans Fat .5g
  • Cholesterol 80mg
  • Sodium 1040mg
  • Carbohydrates 42g
  • Fiber 3g
  • Sugar 2g
  • Protein 32g