Set your questions about how to roll a burrito aside, this bison burrito bake has all the components of bison burritos in a casserole-style skillet meal. The flour tortillas are chopped and folded into a mixture of ground bison, black beans, red onion, green chiles, and fire roasted tomatoes. Everything is topped with cheese and baked to perfection.
Every bite is like a cheesy smothered bison burrito, but even tastier knowing you saved a bunch of time by skipping the rolling and smothering steps.
More Ground Bison Recipes
Have a stockpile of ground bison like me? If not, it’s time to stock up! You can make everything from bison sausage and cheeseburgers to awesome chili and tacos.
Time to get cooking. I’ve included a recipe card below for you to print or save. Leave any questions you might have in the comments at the bottom of the post.
And be sure to let me know how your burrito casserole turned out in a recipe review!
Ground Bison Burrito Bake
Ingredients
- 1 Tablespoon Olive Oil, divided
- 1 pound Ground Bison
- 1 large Red Onion, cut into strips or diced
- 2 Tablespoons Chili Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 1 can (15oz) Black Beans
- 1 can (4oz) Diced Green Chiles
- 1 can (28oz) Fire Roasted Crushed Tomatoes
- 3 Burrito-Size Flour Tortillas, cut into bite-size pieces
- 4 oz Shredded Colby Jack or Cheddar
Instructions
- Preheat oven to 375ºF and heat a large skillet over medium-high heat with 1/2 tablespoon of olive oil.
- Add the bison and brown one side for 3-4 minutes before breaking apart and pushing to one side of the skillet. Add the remaining olive oil to the other side, followed by the onion. Once the bison is fully cooked, mix the two together and stir in the spices.
- Add the beans, green chiles, and tomatoes. Bring to low boil before turning off the heat.
- Fold in the chopped tortillas and top with shredded cheese. Optional: Add sliced pickled jalapeño peppers and chile flakes.
- Bake for 15-20 minutes until the cheese is melted and the corners of the tortillas are beginning to brown.
- Garnish with chopped cilantro and serve with fat free Greek yogurt or sour cream, pico de gallo or salsa macha, cotija cheese, or your favorite fixin’s.
Do you drain the beans?
Nope, straight in with everything else.
I’m really enjoying this recipe, have made it three times and each time it tastes better the next day. Thanks for the recipe!
Thanks for the tasty recipe! I would make this again. I do rinse canned black beans and I think I would add a second can next time. Adjusting the spices up a bit. Also two cans of green chilies. This was so good and is so adaptable to personal taste.