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EASY Burrito Bowl Casserole

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overhead image of burrito bowl casserole with cheese and avocado on top.

The last think I have the energy for most nights is making a healthy and delicious dinner for my family. Which is exactly why I have super easy, minimal effort recipes like this burrito bowl casserole, 3-ingredient cottage cheese pizza crust, and 30-minute hunan chicken stir fry in my weekly dinner rotation. Less thought, effort, and prep means more time actually enjoying evenings with my little ones! And knowing that this recipe is packed with plenty of protein, veggie, and fibers makes me feel like I’m absolutely crushing it as a Mom. So if you’re also exhausted by just the thought of making a healthy, homemade meal for your family – give this flavorful casserole a try. Trust me when I tell you, your whole family will LOVE it!

Why You’ll Love This Burrito Bowl Casserole

  • Easy, minimal effort: everything comes together in one dish with simple ingredients and very little prep!
  • Packed with flavor: loaded with taco-seasoned beef, beans, rice, and melty cheese for that classic burrito taste.
  • Healthy and balanced: high in protein, fiber, and veggies to keep you full and satisfied!
  • Naturally gluten-free: made with wholesome, gluten-free ingredients.
  • Easily dairy-free: just skip the cheese or use your favorite dairy-free alternative.
  • Perfect for meal prep: great for leftovers and reheats beautifully.
  • Family-friendly: a crowd-pleasing dinner even my toddler loves!
close up image of a spoon in burrito bowl casserole.

Recipe Variations and Substitutions

  • Swap the protein: Use ground turkey, ground chicken, or even plant-based meat for a lighter or vegetarian option.
  • Make it vegan/vegetarian: Skip the meat and double the beans or add lentils for a plant-based, protein-rich version.
  • Change the grains: Substitute white rice with brown rice (add extra cooking time and liquid), or try quinoa for added protein and texture.
  • Use salsa instead of tomatoes: A cup of your favorite salsa adds even more flavor and spice with no extra effort!
  • Add extra veggies: Stir in zucchini, spinach, or mushrooms to boost the veggie and fiber content even more!
  • Top it your way: Serve with avocado, fresh cilantro, green onions, or a squeeze of lime for that classic burrito bowl feel.
  • Make it low-carb: Swap the rice for cauliflower rice (reduce liquid and baking time slightly).
overhead image of burrito bowl casserole with cheese and avocado on top.
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EASY Burrito Bowl Casserole

This easy burrito casserole is a healthy, flavor-packed dinner made with seasoned ground beef, rice, beans, and veggies – all baked in one dish! It’s high in protein, naturally gluten-free, and perfect for meal prep or busy weeknights. With minimal prep and simple ingredients, this burrito bowl casserole is a satisfying, family-friendly meal everyone will love!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings

Equipment

  • 1 large skillet
  • 1 9×14-inch baking dish

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 pounds lean ground beef
  • salt to taste
  • 1 packet taco seasoning
  • 3/4 cup water
  • 1 cup rice
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 (14.5-ounce) can fire roasted diced tomatoes or 1 cup salsa
  • 1 1/2 cups chicken broth or water
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 375° Fahrenheit.
  • Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add in the diced onion and bell pepper. Sauté the onions and peppers until soft, about 5 minutes.
  • Add in the ground beef and salt, then break up the beef and cook until it’s no longer pink.
  • Reduce the heat to low, add in the taco seasoning and water, and simmer for 3-5 minutes until the sauce has thickened.
  • Transfer the beef mixture to a large 9×14-inch baking dish. Add the rice, black beans, frozen corn, fire roasted diced tomatoes, and chicken broth or water to the baking dish and stir to combine everything.
  • Cover the baking dish tightly with aluminum foil and bake for 45 minutes, or until the rice is cooked. Then, remove the foil, sprinkle cheese over the top of the casserole, and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
  • Remove the casserole from the oven, let it cool slightly before serving.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 26g | Protein: 26g | Fat: 20g | Fiber: 4g | Sugar: 2g
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30 Minutes or Less

3-Ingredient Cottage Cheese Pizza Crust

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overhead image of cottage cheese pizza crust with sauce and cheese on top.

The cottage cheese craze finally got to me! It started a few months ago with my 5-ingredient cottage cheese cookie dough which shocked me (and many of you!) with just how GOOD it is. Now we’ve moved onto a savory cottage cheese recipe, in the form of pizza! This cottage cheese pizza crust is just as light and crisp as your favorite pizza crust, but packs in a bonus 20 grams (!!!) of protein per serving. It’s also made with just 3 simple ingredients. Homemade pizza dough has truly never been easier (or healthier)!

a slice of cottage cheese pizza crust being lifted up.

Why You’ll Love This Recipe

This 3-ingredient cottage cheese pizza crust is soft, slightly chewy, and packs in extra protein with every slice. Made with just cottage cheese, flour, and baking powder, it’s a simple and satisfying base for your favorite pizza toppings. Whether you’re using a pizza oven or a standard oven, this recipe comes together fast and can be made gluten-free too!

Frequently Asked Questions

What kind of cottage cheese works best in this recipe?
Use full-fat or low-fat cottage cheese for best results—both blend smoothly and add richness. Make sure to blend it well until completely smooth for the ideal dough texture. I’ve used both the good culture cottage cheese and organic valley cottage cheese to make this pizza, and both turned out great!

Can I use Greek yogurt instead of cottage cheese?
Greek yogurt can work in a pinch, but the dough will be slightly more wet and may need additional flour. For best results and structure, stick with cottage cheese.

overhead image of cottage cheese pizza crust ingredients - baking powder, gluten-free all purpose flour, and cottage cheese.

Sam’s Recipe Tips

  • Blend it smooth: Don’t skip blending the cottage cheese. It ensures your dough is cohesive and easier to work with.
  • Grease that surface: Whether using a pizza stone or parchment-lined baking sheet, lightly greasing helps the crust crisp up and prevents sticking.
  • Get creative: Top with your favorite sauces, veggies, or even extra protein like grilled chicken or turkey pepperoni for a balanced meal.
  • Make it gluten-free: Use a high-quality gluten-free 1:1 flour blend to make this recipe gluten-free without compromising texture.
overhead image of cottage cheese pizza crust with sauce and cheese on top.
5 from 3 votes

3-Ingredient Cottage Cheese Pizza Crust

This cottage cheese pizza crust is a higher-protein, healthier alternative to traditional pizza dough! With only three simple ingredients and the option to make it gluten-free, it's the perfect customizable base for your favorite homemade pizza. Whether you're after a quick weeknight dinner or a fun weekend meal, this recipe has everything you need to land in your weekly rotation!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2 servings

Equipment

  • 1 food processor or high speed blender
  • 1 large bowl
  • 1 large baking sheet

Ingredients

For the cottage cheese pizza crust:

  • 1 cup cottage cheese
  • 1 cup all purpose flour (I used gluten-free all purpose flour)
  • 1 teaspoon baking powder

For topping:

  • 1/4 cup pizza sauce
  • 1/2 cup shredded cheese
  • Whatever toppings you'd like!

Instructions

If using a standard oven:

  • Preheat your oven to 450° Fahrenheit and line a baking sheet with parchment paper, then lightly grease the top of the parchment paper with oil.
  • Add the cottage cheese to a blender or food processor and blend until completely smooth.
  • Mix together the all purpose flour and baking powder in a large bowl, then add in the cottage cheese and mix (you might need to use your hands) until it comes together into a ball of dough.
    Cottage-Cheese-Pizza-Crust-Step-2
  • Transfer the dough to your prepared baking sheet and press/roll it into a 12-inch circle.
    Cottage-Cheese-Pizza-Crust-Step-3
  • Place the pizza crust in the oven and par-bake for 10-12 minutes, then remove it from the oven and add your toppings.
    Cottage-Cheese-Pizza-Crust-Step-4
  • Turn the oven to high broil then pop the pizza back into the oven for an additional 1-2 minutes, or until the cheese is golden brown and bubbly. Remove the pizza from the oven and let it cool slightly before slicing and serving.
    Cottage-Cheese-Pizza-Crust-Step-5

If using a pizza oven:

  • Preheat your pizza oven to New York-style (635°Fahrenheit).
  • Add the cottage cheese to a blender or food processor and blend until completely smooth.
  • Mix together the all purpose flour and baking powder in a large bowl, then add in the cottage cheese and mix (you might need to use your hands) until it comes together into a ball of dough.
  • Lightly grease your pizza stone with oil, then transfer the dough to the stone and press/roll it into a 12-inch circle.
  • Place the pizza crust into the oven and par-bake for 6 minutes, then remove it from the oven and add your toppings.
  • Place the pizza oven on broil, then pop the pizza back into the oven for an additional 1-2 minutes, or until the cheese is golden brown and bubbly. Remove the pizza from the oven and let it cool slightly before slicing and serving.

Notes

Nutrition info does not include pizza sauce, cheese, or toppings.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 50g | Protein: 20g | Fat: 3g | Sugar: 2g
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30 Minutes or Less

High Protein Pesto Pasta (dairy-free!)

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overhead image of protein pesto pasta in a skillet with fresh basil on top.

I’m always trying to find ways to sneak extra protein into my toddler’s diet. He’s a carb lover (who isn’t?!) and while my 6-ingredient protein muffins and healthy chia protein pudding have been a huge hit with him during snack time, I wanted to make sure he gets extra protein in at dinner time too. This high protein pesto pasta is a sneaky way to pack in tons of extra protein without my toddler… or even my husband, noticing! It’s creamy, fresh, totally delicious, and contains almost 20 grams of protein per serving. Now that’s a major Mom win!

high protein pesto pasta in a bowl with a fork.

Why You’ll Love This Protein Pesto

  • Protein-Packed: Each serving delivers a solid protein boost from tofu and cashews – unlike traditional pesto.
  • One-Pot & Quick: Blend the pesto while the pasta cooks for a quick and easy meal!
  • Vegan & Allergy-Friendly: No dairy or gluten, with rich and fresh flavor from plant-based ingredients.
  • Versatile & Customizable: Use pine nuts, add spinach, or swap in different pasta shapes – do what you need to make this meal kid-friendly too!

Frequently Asked Questions

What kind of tofu can I use?
Firm or extra-firm tofu works best for a creamy, rich texture. Silken tofu will result in a thinner sauce.

Can I freeze this protein pesto?
Yes! Store leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight then stir well before reheating.

What can I use instead of cashews?
Pine nuts are traditional, but almonds, walnuts, or sunflower seeds can also add a great flavor and nutty texture.

close up image of high protein pesto pasta twirled around a fork.

Sam’s Recipe Tips

  • Drain tofu thoroughly by pressing it between towels to reduce moisture and enhance creaminess.
  • Use some pasta water to loosen the pesto – it helps it coat the pasta perfectly.
  • Bonus flavor: Add a handful of fresh spinach or arugula to the pesto for extra nutrients.
  • Serve suggestion: Top with cherry tomatoes, olives, or a protein garnish like chickpeas.
overhead image of protein pesto pasta in a skillet with fresh basil on top.
5 from 1 vote

High Protein Pesto Pasta (dairy-free!)

This high-protein vegan pesto pasta is a healthy, dairy-free twist on the classic dish – made with tofu, cashews, and fresh basil for a creamy, satisfying sauce! Packed with plant-based protein and tossed with gluten-free pasta, it’s the perfect quick and nourishing weeknight dinner. With just simple ingredients and bold flavor, this protein pesto is a must-try for healthy eaters and pasta lovers!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4 servings

Equipment

  • 1 food processor or high speed blender
  • 1 large pot

Ingredients

For the protein pesto:

  • 2 cups fresh basil
  • 1 14-ounce package firm tofu drained
  • 1/2 cup unsalted cashews or pine nuts
  • 1/4 cup olive oil
  • 3 garlic cloves
  • 2-3 tablespoons lemon juice
  • 1 teaspoon salt

For the pasta:

  • 1 12-ounce box pasta I used gluten-free brown rice pasta

Instructions

  • Bring a large pot of water to a boil. Once boiling, add in the pasta and cook according to package instructions.
  • While the pasta cooks, add all protein pesto ingredients to a food processor or blender and pulse until mostly smooth.
  • Once the pasta is al dente, drain the pasta from the water but reserve about one cup of pasta water.
  • Add the drained pasta back into the pot, add in the protein pesto and toss the pasta together. If the sauce is too thick, slowly add in some of that reserved pasta water until the sauce is to your liking.

Nutrition

Serving: 1serving | Calories: 690kcal | Carbohydrates: 80g | Protein: 23g | Fat: 30g | Sugar: 2g
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30 Minutes or Less

One-Pan Hunan Chicken

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close-up overhead image of hunan chicken in a skillet.

Seriously flavorful and delicious restaurant-style hunan chicken! Bites of tender chicken and stir-fried veggies tossed in a savory hunan sauce. Super quick and easy to make, ready in just 15 minutes!

overhead image of hunan chicken in a skillet with sesame seeds and sliced green onion on top.

What is Hunan Chicken?

Hunan Chicken is a healthy, popular Chinese-American dish made with pieces of tender chicken stir fried with veggies and tossed in a tangy, sweet, and spicy sauce. This dish originates from the Hunan province of China and is traditionally hot, spicy and loaded with chilies. In this Hunan Chicken recipe, you can control the spice level by adding as much chili paste as you like.

close-up image of hunan chicken in a skillet.

What You’ll Need To Make Hunan Chicken

Chicken Breasts – This dinner recipe starts with one to two pounds of boneless and skinless chicken breast. To prepare them, start by patting each chicken breast dry with a paper towel, then thinly slice them into bite-sized pieces. Once cut, season them well with salt and black pepper, before coating in corn starch, then stir-frying!

Corn Starch – Coating this hunan chicken in corn starch before cooking will help each piece cook up a whole lot crispier and delicious! However, if you don’t have corn starch, you can certainly use arrowroot starch or tapioca starch instead. And if you’d like to cut down on the amount of corn starch, you can leave it off the chicken pieces, and instead add just a tablespoon of starch to the sauce ingredients. You’ll need at least a tiny bit of starch in this recipe, to help thicken up the sauce.

Soy Sauce – Any kind of soy sauce you’d like will work! If gluten-free, be sure to use tamari instead of soy sauce. Tamari is the gluten-free equivalent to soy sauce. Or, for a healthier option, use 1/3 cup of coconut aminos instead.

Fish Sauce – Most hunan chicken recipes are made with oyster sauce, which is a thick, dark sauce made of soy sauce, oyster extract, and sugar (lots of sugar!). So to make this classic recipe just a bit healthier, I swapped out the oyster sauce for a tablespoons of honey, plus a teaspoon of fish sauce. The honey helps to sweeten things up, and the fish sauce gives this dish its signature briny flavor. I also figured, while neither oyster or fish sauce are super common in most kitchens, fish sauce would be a bit easier to get your hands on!

hunan chicken on a plate over rice.

Tips and Tricks

  • If you have a wok, use it! Wok’s cook quickly, and heat to a higher temperature, which is perfect for this stir-fry recipe. However, if you don’t own a wok (it’s ok, I don’t either), use either a large stainless steel or cast-iron pan instead.
  • Once done, if the sauce isn’t as thick as you’d like it to be, then add in some corn starch. But don’t simply add the corn starch in by itself. Instead, whisk 1 tablespoon of corn starch with 1 tablespoon of water in a small bowl until dissolved. Then, pour that corn starch slurry into your sauce and give it 2-3 more minutes to thicken.
  • Serve this hunan chicken however you’d like! I enjoyed mine over cauliflower rice for an extra healthy meal. Though it also tastes delicious over white rice, brown rice, or even quinoa!

Adjust This Recipe To Your Dietary Needs

Make it Paleo: Turn this into a paleo chicken stir-fry by using tapioca starch instead of corn starch, and coconut aminos in place of the soy sauce.

Make it Vegan: Make a hunan tofu by replacing the chicken breasts with a large block of extra-firm tofu, cut into 2-inch cubes! Also, leave out the fish sauce, and replace the honey with maple syrup.

close-up overhead image of hunan chicken in a skillet.
5 from 4 votes

Hunan Chicken

Seriously flavorful and delicious restaurant-style hunan chicken! Bites of tender chicken and stir-fried veggies tossed in a savory hunan sauce. Super quick and easy to make, ready in just 15 minutes!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into strips
  • salt and black pepper, to taste
  • 1/4 cup corn starch, or tapioca starch
  • 2 tablespoons avocado oil
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced

For the hunan sauce:

  • 1/2 cup chicken or vegetable broth
  • 1/3 cup soy sauce, or tamari if gluten-free
  • 1-2 tablespoons chili paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil, optional

Instructions

  • Season chicken with salt and pepper, then toss in a bowl with corn starch until evenly coated.
  • Heat avocado oil in a large skillet over medium-high heat, cook chicken 2-3 minutes per side or golden brown and cooked through. Remove chicken from skillet and set aside.
  • Add broccoli, bell pepper, and zucchini to skillet – sauté for 5-6 minutes or until tender, but still crisp.
  • While veggies cook, whisk together all sauce ingredients in a small bowl.
  • Add cooked chicken back into skillet along with the sauce, reduce heat to low and cook for a few minutes or until sauce has thickened.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

One-Pot Mexican Soup

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overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

This hearty Mexican soup is full of fresh, delicious flavor! The perfect quick and easy dinner recipe to throw together on a busy weeknight. Requires only a handful of simple ingredients, cooked in one pot, in just 30 minutes!

overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

What You’ll Need to Make Mexican Soup

Chicken – This recipe calls for chicken breasts, but really any cut of chicken will work. My one recommendation when it comes to buying your chicken, is to make sure it’s boneless and skinless. This’ll make the cooking and dicing process much easier! Also, for a vegan/vegetarian Mexican soup, check out the “Adjust This Recipe to Your Dietary Needs” section below.

Chicken Broth – I used chicken bone broth in my Mexican soup for an extra boost of nutrients. However, any chicken broth, or even chicken bouillon dissolved in water will do the trick. And if you don’t have chicken broth, feel free to use vegetable broth instead.

Taco Seasoning – Two tablespoons of taco seasoning load this soup up with TONS of delicious flavor! This addition makes this recipe even easier to throw together. Though if you don’t have taco seasoning, feel free to use a combo of your favorite Mexican spices. I love smoked paprika, cumin, garlic powder, onion powder, and dried oregano.

Jalapeño – While optional, I love throwing in a diced jalapeño for extra flavor and spice! However, for a mild soup, try just half a jalapeño. Or, feel free to leave it out altogether.

mexican chicken soup in a bowl with a spoon.

Tips and Tricks

  • I highly recommend doubling this recipe! Leftover Mexican soup tastes just as good, and is easy to reheat and enjoy all week long. Heck, you can even freeze it for up to three months!
  • For a heartier meal, add rice! I love adding in a cup or two of cooked rice to my soup. And to keep things super easy, I typically opt for a pre-cooked microwaveable rice.
  • You can also make this Mexican soup in the Instant Pot! To do that, use the sauté function to cook up with veggies. Then, add the remaining ingredients, seal the lid and cook on high pressure for 15 minutes. After 15 minutes, remove the chicken, dice it up, then add it back into your soup – that’s it!
close-up overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Vegetarian: For a vegan or vegetarian Mexican soup, replace the chicken with two cans of your favorite beans – I love either black beans or navy beans! Also, replace the chicken broth with vegetable broth.

Make it Gluten-Free: While mostly gluten-free, make sure the taco seasoning you use is 100% gluten-free as well!

overhead image of Mexican soup with avocado, cilantro, sour cream, and tortillas on top.
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One-Pot Mexican Soup

This hearty Mexican soup is full of fresh, delicious flavor! The perfect quick and easy dinner recipe to throw together on a busy weeknight. Requires only a handful of simple ingredients, cooked in one pot, in just 30 minutes!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 3 garlic cloves, minced
  • 1 quart chicken broth
  • 1 (14-ounce) can crushed tomatoes
  • 1-2 pounds chicken breast
  • 2 tablespoons taco seasoning
  • salt, to taste

Instructions

  • Heat olive oil in a large pot over medium heat, Add in the onion, celery, carrots, garlic, and jalapeño. Cooked 4-5 minutes, or until veggies are tender.
  • Add in chicken broth, crushed tomatoes, chicken, taco seasoning, and salt.
  • Bring to a boil then reduce heat to a simmer, cook uncovered for 20 minutes. Remove chicken from pot, dice into ½-inch pieces, then transfer back into pot. Stir to combine then serve warm with fresh cilantro, lime juice, avocado, sour cream, and tortilla chips.

Nutrition

Calories: 300kcal
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