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Bean 'N' Cheese Burritos Recipe

Bean 'N' Cheese Burritos Recipe photo by Taste of Home

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This is a recipe from my mom that I adapted. She made it with tortillas, but we both agree it's easier and quicker using frozen burritos. I make it about once each month.—Karen Middleton, Elyria, Ohio

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Bean 'N' Cheese Burritos Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6-8 Servings

15 30 45

Ingredients

8 frozen bean and cheese burritos (about 5 ounces each), thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup milk
2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese, divided
1 can (4 ounces) chopped green chilies
1 cup sliced ripe olives
1/2 cup sliced green onions
6 cups shredded lettuce
Salsa and sour cream, optional

Directions

Arrange burritos in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with the olives, onions and remaining cheese.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 ounce) equals 502 calories, 24 g fat (12 g saturated fat), 45 mg cholesterol, 1,631 mg sodium, 54 g carbohydrate, 6 g fiber, 21 g protein.

Originally published as Bean 'N' Cheese Burritos in Casserole Cookbook , p286

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Bean 'N' Cheese Burritos

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Reviewed on Apr. 29, 2013 by llheath

Fabulous sauce and delicious! I am saddened I can no longer make it as my husband is on a low-fat diet as the frozen burritos are very high in fat. When I come up with a lo-fat remake, I will try this again...the sauce alone makes it worth having...yummy!

Reviewed on Dec. 17, 2011 by grannygourmet

We finished dinner an hour ago, and my husband is still raving about this dish. I agree it is very tasty and even better...it is quick and easy. Everyone loved it. The only change I would make is to use 10 burritos as there would be plenty of sauce for that many. As it is, we plan to use the leftover sauce as a dip for some tortilla chips.

Reviewed on Jun. 17, 2011 by Mamacheese2004

The ultimate cheater recipe. Turns out very yummy, we all loved it, even the kiddos. I left out the green chilles as no one here likes them. This is the perfect answer to a busy weeknight dinner.

Reviewed on Apr. 13, 2010 by drober7184

Quick, easy and delicious!