"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
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frozen bean and cheese burritos
1 (10.5 ounce) can
condensed cream of chicken or cream of mushroom soup
1 (4 ounce) can
diced green chile peppers, drained
shredded Cheddar cheese
avocados - peeled, pitted and sliced
1 (2.25 ounce) can
sliced black olives, drained
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
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).
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!
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!
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bean Burrito Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 254
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