Hello and welcome back to Will Casserole ?, the column where I take your delicious concepts and re-imagine them as delicious casserole creations. This week we are finally making the burrito casserole suggested by a very clever commenter, and we are the better for it.

I really only made two slightly modifications to this original, iconic idea. I used skirt steak instead of ribeye, and I added some sautéed onions and bell peppers. You are of course free to do these vegetables-just like on your favorite fast-casual burrito joint-but I think they add a nice bit of texture, and keep the whole thing from being too heavy. This dish is stoner food at its most refined and, unlike pot itself, it is truly addictive.

There are a lot of factors to this one, but there are also lots of potential shortcuts, which will be listed alongside the ingredients list. It is worth noting that we are using a slightly smaller casserole pan this week (a 5x9 vintage Pyrex), which makes about six servings.

For the steak (Do not Shortcut this):

1 skirt or flank steak, weighing around 3/4-1 pound1 / 4 cup olive oil4 cloves garlic, finely minced 1/2 cup freshly chopped cilantroThe juice of one lime2 tablespoons of orange juice1 teaspoon salt

For the rice (Order it from Chipotle for less than two bucks if you're really lazy):

2 cups cooked long grain rice, cooked using your favorite rice method, be on the stove, in your instant pot, or in a fancy rice cooker.1 tablespoon freshly chopped cilantro1 tablespoon fresh lime juice

For the refried beans (Substitute in a can we feel like making your own):

2 tablespoons duck fat2 cloves of garlic, peeled but whole1 can of pinto beans, drained but not rinsed1 / 2 teaspoon of cumin1 / 2 teaspoon garlic powder1 / 2 teaspoon kosher salt

For the vegetables:

1 red bell pepper, seeded and cut in strips1 / 2 a white onion, sliced ​​thin1 tablespoon of olive oil or duck fatA couple healthy pinches of salt

CHEESE and other ephemera:

1 1/4 cups of a shredded jack and cheddar blend, divided6 ounces queso frescoSour creamSalsa verde?
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Make the marinade and pour it on the steak in a gallon-sized freezer bag. Let this tasty mess hang out for at least two hours in the fridge, overnight if you can Once you're approaching the end of your marination time, make the rice using your preferred method, then mix in your lime juice and cilantro.

If you're re-frying your own beans-and you should, a smallish sauce pan in medium heat, and the whole, peeled cloves to the cooking oil. Cook them until they are well browned on both sides, then smash them in a paste with a wooden spoon. Add the beans, give everything a stir, and cook until the beans are beginning to fall apart a bit. Using either a wooden spoon, potato masher, or immersion blender, fuck those beans up until you get your desired consistency and stir in your seasonings Mix the beans and rice together, lay 'em down in your casserole dish, and top with a cup of the jack and cheddar blend.
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Cook the onions and bell peppers on medium-high heat in a large skillet using your desired cooking oil and a few pinches of salt. Make sure you get some good color on them-aim for "straight-off-the-fajita-platter-at-Applebee's." Once you've achieved that look and feel, pile them on top of your cheese.

Honestly, I was hungry and hasty

Put four ounces of your quotes on top of that.
Remove the steak from the fridge and the bag, and let the excess marinade drip off. Turn the heat on your stove up to high and, using the same skillet you cooked your veggies in, sear the steak for five minutes each side. Let it rest for another five, then cut it against the grain in slices, then in bite-sized pieces. This meat will look quite raw, but that's okay-it's going to see more heat in the oven?
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Put the meat on top of the cheese layer, and top your remaining cheese. Pop that a 375-degree oven for about 15 minutes, until things are bubbling on the sides and the cheese is a little browned.?
Let it cool for a couple of minutes, dollop on sour cream and salsa, and take a look at your fine casserole craftswoman.

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Take big, hungry bites, and thank you Personally, this is one of my favorite casserole creations so far but, though he is about five servings, Ofclaire was perplexed. "I do not know if I want to wrap it in a tortilla or not; It's good, but confusing, "he explained.

I explained that I never meant to confuse him with my wily ways, to which he responded: "That's okay. That's what good art does?