READY IN 45 mins

Bean Burrito Casserole

Read Reviews (104)

"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." — foodinmybelly

Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 11, 2006

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 more cheese (of course)! this was delicious and a quick turn on regular frozen burritos

—Misty Beth

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Most Helpful Critical Review

Nov 17, 2011

I thought this would be a great quick meal for the family but it was so disappointing. The sauce was bland and even with the added toppings of tomato and olive the overall effect was lacking. My toddler who eats just about anything wouldn't eat it. My husband who will humor me in anything I try to make asked me not to make it again (not that I would want to).

—Sarynda

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131 Ratings

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May 04, 2008

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 poured over the burritos & topped with the cheese. Soooo goooood!

—loves2cook

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Feb 21, 2007

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 that sound good, I like the sliced black olives. It also works to cut the burritos into thirds and just stir together insead of layering. Great for potlucks, which it is best for me to make it for because otherwise I can't stop at one helping of this comforting dish!

—chellebelle

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Jun 15, 2008

So much better than I thought it would be. I used the cream of chicken soup and it was awesome. The only changes I made were to use ten burritos and doubled everything else including the black olives on top. We didn't use tomatoes, avocados, or salsa. Also, we used light sour cream and reduced fat cream of chicken to lighten it a bit. Still very rich and I can't taste the difference. We've made this several times and always eat it up!

—PEACHES927

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Jun 13, 2006

Awesome recipe! My husband was skeptical when he heard the name but LOVED it and said to give it 5 stars or a 9/10. Made some changes to the recipe though - doubled the sauce recipe; used 7oz green chiles, 2 cans mushroom soup, 1c lite sour cream, added a can of corn and 2 chicken breasts cut up and sauteed in olive oil w/garlic. Fabulous!

—CREEBOO

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Feb 14, 2006

I was looking for something quick and easy and found this. It goes together in just minutes thus the four stars. As for flavor this was just ok. I might fix again when I need something real quick.

—CHARLOTTE

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Mar 08, 2007

I thought this was great. I only switched the cream of chicken soup for southwestern pepper jack soup because my family likes it spicy. Thanks for the easy and delicious recipe.

—Jenna

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Nutrition

Calories
541 kcal
27%

Carbohydrates
57.3 g
18%

Cholesterol
47 mg
16%

Fat
28.3 g
43%

Fiber
7.4 g
30%

Protein
16.9 g
34%

Sodium
1587 mg
63%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bean Burrito Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 541
Calories from Fat: 254

% Daily Value *
Total Fat 28.3g 43 %
Saturated Fat 12.7g 63 %
Cholesterol 47mg 16 %
Sodium 1587mg 63 %
** Potassium 381mg 11 %
Total Carbohydrates 57.3g 18 %
Dietary Fiber 7.4g 30 %
Protein 16.9g 34 %
Sugars 6.4g
Vitamin A 21 %
Vitamin C 32 %
Calcium 28 %
Iron 22 %
** Thiamin 8 %
** Niacin 20 %
** Vitamin B6 12 %
** Magnesium 10 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.