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."
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Ingredients

45 m servings 541 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

110
  1. 140 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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...

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 gr...

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 q...

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.

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...

This is a great quick recipe for nights when you don't want to cook. there's so many ways to make it. I usually use cream of onion with it and I will make it with different types of frozen burri...