Bean Burrito Casserole Recipe -
Bean Burrito Casserole Recipe
  • READY IN 45 mins

Bean Burrito Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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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

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).

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!

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!

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!

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!

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.

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.


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  • 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.

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