BEAN BURRITO CASSEROLE
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.
Provided by foodinmybelly
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 541.2 calories, Carbohydrate 57.3 g, Cholesterol 47.2 mg, Fat 28.3 g, Fiber 7.4 g, Protein 16.9 g, SaturatedFat 12.7 g, Sodium 1587 mg, Sugar 6.4 g
BEEF AND BEAN BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 170 to 180 degrees F.
- In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
- Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
- Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
- When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
- Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.
BEAN BURRITOS
I always have the ingredients for this cheesy bean burrito recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. -Beth Osborne Skinner, Bristol, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. , Arrange burritos in a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheese. Cover and bake until heated through, 20-25 minutes. If desired, topped with lettuce.
Nutrition Facts : Calories 216 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 544mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 9g protein.
BEAN BURRITOS
Stock your freezer with these healthy single-serving dinners (or hearty lunches).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Cook rice according to package instructions; set aside.
- Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
- Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
- Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
- Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
- Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.
Nutrition Facts : Fat 19 g, Fiber 7 g, Protein 19 g
BURRITO CASSEROLE
This is a very moist and delicious burrito casserole. Kids love it and you can add all your favorite burrito toppings like sour cream, extra cheese, lettuce, tomatoes, black olives...The sky's the limit to satisfy your Tex-Mex taste buds! Enjoy!
Provided by Renee
Categories Main Dish Recipes Casserole Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine refried beans and burrito seasoning in a bowl and mix well. Add mixture to the beef in the skillet and stir well.
- Mix cream of mushroom soup and sour cream together in a bowl.
- Place a layer of chips into the prepared casserole dish to just cover the bottom. Follow by 1/2 the meat mixture, 1/2 the soup mixture, 1 cup shredded Mexican cheese blend, and 1/2 the salsa. Repeat layers and top with remaining cheese.
- Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 452 calories, Carbohydrate 34.3 g, Cholesterol 57.7 mg, Fat 27.7 g, Fiber 4.2 g, Protein 18.4 g, SaturatedFat 11.1 g, Sodium 932 mg, Sugar 1.6 g
QUICK AND EASY BURRITO CASSEROLE
Simple and easy burrito dish with lots of flavor that my kiddos LOVE. If I have a busy schedule and not a lot of time to whip up a hearty meal, this recipe is my go to! Enjoy! Serve with sour cream and hot sauce.
Provided by Kayla Brown
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and water; cook and stir until meat is coated, about 5 minutes more. Add enchilada sauce, refried beans, and corn; stir to combine.
- Place a layer of tortilla strips in the bottom of a baking dish. Top with a layer of meat mixture, more tortilla strips, and Mexican cheese; repeat layers as necessary. End with a layer of Mexican cheese.
- Bake in the oven until cheese is melted and golden, 8 to 10 minutes.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 27.3 g, Cholesterol 71 mg, Fat 21.5 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 10.2 g, Sodium 822.8 mg, Sugar 2.2 g
BEEF BURRITO CASSEROLE
Super easy family-style, popular dinner recipe.
Provided by RecipeGirl.com
Categories Main Course
Time 1h5m
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.
- Preheat the oven to 350 degrees F. Spray a 13x9-inch glass baking dish with nonstick spray.
- Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly. Serve burritos with sour cream, salsa and avocado, as desired.
Nutrition Facts : ServingSize 1 burrito (no added toppings), Calories 457 kcal, Carbohydrate 39 g, Protein 25 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 61 mg, Sodium 1258 mg, Fiber 4 g, Sugar 6 g
BEAN BURRITO CASSEROLE
Make and share this Bean Burrito Casserole recipe from Food.com.
Provided by Bev I Am
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make the filling: In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
- Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
- Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
- Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F.
- oven for 10 minutes.
- Serve the burritos with the guacamole and the salsa.
- Makes 12 burritos, serving 6.
Nutrition Facts : Calories 574.7, Fat 21, SaturatedFat 7.7, Cholesterol 25.1, Sodium 750.9, Carbohydrate 71.8, Fiber 16.1, Sugar 3.8, Protein 26.3
BEAN BURRITO CASSEROLE
This is from a local paper, but the paper's name and date are missing from my clipping. I serve this with guacamole and salsa.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon.
- Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the cilantro.
- Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.
- Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10 minutes.
Nutrition Facts : Calories 684.4, Fat 24.1, SaturatedFat 8.7, Cholesterol 26.8, Sodium 964.9, Carbohydrate 88.8, Fiber 17.3, Sugar 4.9, Protein 29.5
SMOTHERED BEEF AND BEAN BURRITO CASSEROLE
This is a great way to use up left over Recipe #20574. You can layer in leftover Spanish rice as well. Make this casserole lasagna style.
Provided by Karen From Colorado
Categories Beans
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown the ground beef with the salt and pepper to taste (if using shredded meat that has already been cooked, skip this step.
- Mix the meat, beans and green chilies together.
- Cut the tortillas in half; lay them in a 9 x 13 rectangular pan, placing the cut edges square to the side of the pan, over lapping as needed.
- Spread 1/3 of the meat and bean mixture on top of tortillas.
- Pour 1/2 cup of the sauce over the meat.
- Sprinkle on 1/2 cup of the cheese.
- Repeat layer once more.
- Add one more layer by adding tortillas and meat mixture.
- Top with another layer of tortillas; pour last cup of sauce over the tortilla covered casserole.
- Sprinkle with remaining cheese.
- Bake in 350 degree oven until hot and the cheese is melted.
- Top with lettuce and tomatoes.
- Serve with sour cream.
QUICK & EASY BEAN BURRITO CASSEROLE
I got these from Razzle Dazzle Recipes and they are delicious and fairly low fat. I modified a few ingredients to suit our tastes and you can serve them with whatever garnish you like.
Provided by Little Bee
Categories One Dish Meal
Time 25m
Yield 12 Burritos, 6 serving(s)
Number Of Ingredients 13
Steps:
- To make the filling:.
- In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with a potato masher.
- Add the tomato sauce, the cumin, the chilies, chili powder, and salt and black pepper to taste, simmer the mixture, stirring, for 5-7 minutes, or until it is slightly thickened.
- Working with 1 warmed tortilla at a time (keep the others covered while working with each) spread about 3 tablespoons of the filling down the center of each tortilla.
- Working from the sides fold in the ends and then roll the tortillas enclosing the filling.
- Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10-12 minutes.
- Sprinkle with green onions and serve with sour cream and salsa.
Nutrition Facts : Calories 483.3, Fat 12.4, SaturatedFat 2.5, Sodium 803.7, Carbohydrate 76.6, Fiber 12.5, Sugar 5.3, Protein 17.5
FREEZER BURRITO CASSEROLE
Freezer Burrito Casserole is an easy make ahead recipe using only five ingredients.
Provided by Lynn Walls
Categories Gluten-Free Section
Time 40m
Number Of Ingredients 5
Steps:
- In a skillet brown ground beef until done and no longer pink. Drain off any fat. Let meat mixture cool completely.
- Stir in chili beans.
- Line a 9x13 freezer safe pan with 6 tortillas. Cutting if needed to fit pan.
- Layer meat mixture onto tortillas.
- Sprinkle with half of the cheese.
- Place remaining 6 tortillas on top of cheese. Cutting if needed to fit pan.
- Spread salsa on top of tortillas.
- Sprinkle with remaining cheese.
- Cover with foil or freezer safe lid and freeze.
- Defrost and bake at 350 degrees for 25-30 minutes or until heated through.
- You can bake this from frozen, but it will take about 60 minutes to heat completely through. Do not put a cold/frozen glass dish in a hot oven.
BEAN BURRITO CASSEROLE
Make and share this Bean Burrito Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and garlic in oil until the onion is tender.
- Add the beans; mash about half of the beans with the back of a wooden spoon.
- Add the tomato sauce, cumin, jalapenos, salt, and pepper.
- Simmer for about 5-10 minutes, stirring occasionally, until the mixture is thickened slightly.
- Stir in the coriander.
- Spread 3 tablespoons of the bean mixture down the center of each tortilla; then roll up the tortilla.
- Arrange rolled up tortillas, seam side down in the large baking dish, and sprinkle cheese evenly over the top of the burritos.
- Bake, covered with foil at 350 degrees for 10-15 minutes or until heated through and the cheese is melted.
- Serve with guacamole and salsa.
Nutrition Facts : Calories 520.7, Fat 20.8, SaturatedFat 7.6, Cholesterol 25.1, Sodium 750.5, Carbohydrate 62.2, Fiber 12.6, Sugar 4.2, Protein 22.6
EASY FROZEN BURRITO CASSEROLE
Dress up frozen burritos with Easy Frozen Burrito Casserole. It goes beyond just making frozen burritos taste better - it will actually become a family favorite!
Provided by Add Salt & Serve
Categories Main Dish
Time 45m
Number Of Ingredients 6
Steps:
- Spray a 9 x 13 inch baking dish with nonstick cooking spray. Place frozen burritos in the baking dish.
- Combine soup, milk, and green chilies, mix well and then pour over the burritos. Top with cheese.
- Cover with aluminum foil and bake at 375°F for 35-40 minutes or until heated though and cheese is melted.
Nutrition Facts : ServingSize 1 burrito, Calories 359 kcal, Sugar 1 g, Sodium 676 mg, Fat 15 g, SaturatedFat 7 g, Carbohydrate 39 g, Fiber 2 g, Protein 16 g, Cholesterol 33 mg
RICK'S BIG BAD BEAN BURRITO
This is a full meal in wrap.
Provided by Rick O'Leary
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Stir refried beans in a saucepan over medium-low heat until hot, 2 to 4 minutes.
- Warm tortilla in a skillet over low heat until softened, 1 to 2 minutes. Transfer tortilla to a plate.
- Layer lettuce onto tortilla. Spread warmed refried beans, avocado slices, and pico de gallo on top of lettuce. Roll tortilla around the fillings into a burrito shape.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 97.1 g, Fat 17.4 g, Fiber 20.5 g, Protein 19.1 g, SaturatedFat 2.4 g, Sodium 1529.3 mg, Sugar 4.9 g
BEAN BURRITO CASSEROLE
Categories Bean Cheese Tomato Bake Vegetarian Kid-Friendly Quick & Easy Winter Healthy Cilantro Tortillas Monterey Jack Gourmet Small Plates
Yield Makes 12 burritos, serving 6
Number Of Ingredients 12
Steps:
- Make the filling:
- In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
- Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa.
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- Preheat the oven to 350ºF. Add the cooking oil, beef, garlic, and a pinch of salt to a skillet. Cook the beef over medium heat until fully browned. Drain the excess fat, if necessary.
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- In a medium bowl, combine the salsa and green chiles. In a second medium bowl, combine the sour cream, refried beans and taco seasoning.
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- Repeat the layers as follows two times: 1 tortilla, one quarter salsa mixture, one third bean mixture and one cup cheese. Then rip the last tortilla into strips, placing it on top of the cheese and cover that with the remaining salsa mixture
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