Bean Burrito Casserole

Bean Burrito Casserole

110
foodinmybelly 3

"I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice."

Ingredients

45 m {{adjustedServings}} servings 541 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 28.3 g
  • 43%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1587 mg
  • 63%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a medium bowl, stir together the cream of chicken soup, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
  3. Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

110
  1. 140 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I didn't think cream of mushroom or cream of chicken soup sounded very good (we like things a little spicy here), so I used Campbell's Southwest Style Peppar Jack Cheese soup instead. Also added...

This was excellent! I put a twist on the sauce...I put cream of chicken soup, green chilis, jalepenos, the juice of two limes & a little sour cream in a blender. Blended until smooth, then pou...

Instead of a can of condensed soup I like to use one or two cans of "chili beans" (the seasoned kind) and a cup of sour cream as what holds the casserole together. You can add any kind of extras...