Frozen Burrito Casserole in a Flash

I tried my hand at a new recipe Frozen Burrito Casserole. This recipe utilizes prepackaged frozen burritos a few canned goods and cheese, making this dish a easy weeknight meal. We just happened to have a package of frozen burritos in the freezer. I like to keep them on hand for a quick lunch or snack. We usually just bake them in the oven and top with salsa and cheese. I saw this recipe online and thought is sounded kind of interesting. What a neat way to use frozen burritos!!! My family thought it turned out really good. I am still going to experiment a bit with the sauce. Wolf brand chili and red sauce is what i use to make cheese enchiladas, but I might try something different next time. Maybe some chili beans and red sauce or just chili beans instead.

I also thought about baking the burritos a bit before adding them to the casserole, just to ensure doneness and to add a little bit of crispness to the burritos. All in all I think it turned out pretty good. I served this dish with homemade Spanish Rice and garnished the casserole with black olives, sour cream and onions on my plate. Use whatever garnish you like.

For more easy recipe ideas, visit The Recipe Swap at The Grocery Cart Challenge.

These are the ingredients you will need: Frozen Burritos, Wolf Brand Chili, Red Enchilada Sauce, Re fried Beans, Cheddar Cheese or Monterrey Jack Cheese Blend , Sour Cream, Black Olives, Onions whatever garnishes you like.

Spread the re fried beans on the bottom of a 9 x 13 inch casserole dish.

lay completely thawed burritos on top of re fried beans

in a separate bowl mix the enchilada red sauce and

the wolf brand chili together

blend well

pour the sauce on top of the burritos

and top with cheese. I used a some Monterrey jack cheese along with the cheddar cheese

it will look like this

Bake at 350 degrees for 30-40 minutes or until casserole is bubbly and burritos are cooked through.

Frozen Burrito Casserole

7 - 8 Frozen Burritos, I used beef & bean
(completely thawed)
1 - 14.5 oz Can Re fried Beans
1 - 15 oz Can Wolf Brand, Hormel or any
brand Chili with no beans
1 - 10.5 oz Can red enchilada sauce
2 - cups shredded cheddar cheese or Monterrey jack cheese blend
Sour cream (garnish)
black olives (garnish)
salsa, optional (garnish)
chopped onion and tomatoes (garnish)

Spread the re fried beans on the bottom of a 9 x 13 inch casserole dish. Lay completely thawed burritos on top of re fried beans. In a separate bowl mix enchilada red sauce and the wolf brand chili together, blending well. Pour the enchilada sauce mixture on top of the burritos. Top with shredded cheese. Bake at 375 degrees for 30 minutes or until casserole is bubbly and burritos are cooked through.

* If you want you can prebake the burritos in the oven on a baking sheet for just a bit before adding to the casserole. It is really up to you. I think i might do that next time so the burritos are a little more firm and a bit crispy.


Nonnas News said…
I have heard of this recipe but never tried it, but it looks pretty good so I will give this one a try! thanks for sharing!
Tracy Bentley said…
This looks so easy and great. I am going to try this very soon. Thanks so much for sharing. Happy Cooking :o)
Stephanie said…
That is so cool! It's like enchiladas without all the work! Very fun.
Glad to see I'm not the only one who likes the Great Value red sauce. That looks pretty good, I must say.
Reeni said…
How delicious!! All gooey and cheesy and very yummy!!
(F)redddy said…
While I got heartburn just from reading that recipe, I AM intrigued by the ease of it all. Very interesting. Thanks for sharing.
Anonymous said…
Hi, I checked out your blog from seeing it posted on Paula Deen's forum. Just wanted to say awesome blog! I marked it as a favorite. Thanks! I know it takes a lot of time.
Joan said…
Oh my gosh. I love those burritos. I remember when I was a kid and they served them in the cafeteria. I never brought my lunch on that day so that I could be sure to get one. They served them really crispy. This casserole looks great.
Anonymous said…
I do a recipe just like that except I sub frozen taquitos. Yours looks awesome. We are going to try yours this weekend. LOve your blog.
Another Texas girl in Mesquite.
HiHoOhio said…
I have an easy one like that

Gringo Enchiladas we call it

box of 12-15 taquitos
can or two of enchilada sauce

line um up in a pyrex pan, spread the sauce on top, cover with cheese, bake.

Chicken taquitos, use verde or green sauce and white cheese and dollup of sour cream.....beef use red sauce, cheddar and no sour cream. TRY THAT ONE!
Anonymous said…
Is there a reason that you said to use that brand of Chili w/o beans? I am from the northwest and haven't heard of it. The recipe really sounds good, and wish I had seen it when I had a house full of people!
Tina Butler said…
Kathy you can use any brand of canned chili. My dh just prefers wolf brand. Hormel makes no bean chili as well.

Um using frozen taquitos sound good to. I will have to try that next time.
Anonymous said…
What a neat recipe. I love when you can use ingredients I usually always have on hand.
Live.Love.Eat said…
This is an awesome idea to freshen up something out of the freezer!!!!! I have missed you but life has been crazy!
Unknown said…
interesting idea... :)
Tina Butler said…
Newlyweds, I love to take something and change it around into a totally different idea.

Stephaine I hope things settle down for you. I have been visiting your site. How is that new puppy doing?
(F)redddy said…
Coming back to comment again, now having actually tried this recipe yesterday! was tasty. When I make it again I'm going to skip the layer of refried beans on the bottom of the casserole dish simply because the amount of beans was overkill, since the burritos I used were "beef" and bean. Also, I was left with quite a bit of "juice" (enchilada sauce/chili) at the bottom of the pan. Perhaps just one can of enchilada sauce might suffice??? Otherwise, I can't overstate the simplicity of this recipe. HOLY get home after a long day at work and have dinner prepared and to the table in under 35 minutes, FANTASTIC. And my kids...LOVED it.
Tina Butler said…
Thank you for the comment Freddy, I thought about leaving off the refried beans next time and using chili beans instead of wolf brand chili and enchilada sauce (btw it only uses one can) Thats the good things about recipes you can change them up and make them your own. LMK how your version turns out.
Anonymous said…
This definitely looks like a great kid friendly recipe. I've linked to it in this week's "Cook At Home Day" on my blog.
Anonymous said…
Thank you for the recipe. It looks wonderful, budget friendly and yummy.

Would you share with us your homemade spanish rice recipe?
Jennifer said…
I tried this tonight, so good!!My husband loved it. I tweaked it a little by frying the burritos before hand.
MsO said…
I tried this recipe a few years ago when I went to meet my son and grandchildren at DFW. I seasoned and cooked a package of ground meat. I poured two cans of enchilada sauce over the meat and cooked a while longer. I then poured this mixture over Bean and Cheese frozen burritos. I sprinkled with cheese and placed pan in oven and baked just long enough to melt cheese. I sprinkled green onions on top after removing from oven. I served this with borracho beans, spanish rice and tacos.
Wendy said…
I have made the burrito casserole several times now after reading it on your blog. My family loves it - and you can't get much easier! So easy to make with a simple salad on those busy evenings with sports and homework! Thank you!
Anonymous said…
I made this recipe for my family last night, and everyone loved it
Melanie said…
I just tried this recipe and I absolutely love it. My fiance loved it and was glad to see me as much as I did. I ended up eating the majority of it since his heartburn was so bad. Oh well, more for me!
Ashley G. said…
I started out making these with the chili, but now i always use a mix of red and green enchilada sauce instead - so yummy :) got some in the crock pot right now
Anonymous said…
I was brain storming ideas to make the frozen burritos in my freezer seem more interesting and had wondered if other people ever had the same idea. I googled it and landed on this page. Glad I did. =)
Unknown said…
I use spanish or mexican rice as the bottom layer of mine. I also have not tried adding in the enchilada sauce to the chili. I am going to keep the rice on the bottom but I will definitely try adding the sauce to the chili on top.
Tracy said…
I use Hormel Chili
Anonymous said…
I thought about using some Mexican corn in the chilli and sauce mixture. What do you think?
Unknown said…
Makes a great potluck dish, just cut the burritos in to 3 pieces and arrange in rows before adding to baking dish. This makes it easy to serve. I double recipe.