Quick And Easy Burrito Casserole Recipes

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THE EASIEST BURRITO RECIPE



The Easiest Burrito Recipe image

This is truly the easiest burrito recipe to make at home -- and they're freezer-friendly! Keep a stash in your kitchen and you can satisfying your Mexican food cravings any night of the week.

Provided by Blair Lonergan

Categories     Dinner

Time 45m

Number Of Ingredients 8

1 lb. lean ground beef
1 (1 ounce) packet taco seasoning mix
1 ½ cups refried beans (or 1 ½ cups drained and rinsed black beans)
¾ cup corn kernels
3 cups cooked rice ((I like to use Uncle Ben's microwaveable Ready Rice for a quick option))
6 large (10-inch) flour tortillas ((I like to use Mission brand "burrito size" tortillas))
1 ½ cups shredded cheddar cheese
Optional garnish: finely diced red onion; lettuce; diced tomato or salsa; sour cream; fresh cilantro; avocado or guacamole

Steps:

  • Preheat oven to 350° F. Spray 9 x 13-inch baking dish with cooking spray and set aside.
  • Cook beef with taco seasoning mix, according to seasoning package instructions.
  • To prepare 1 burrito: spread ¼ cup beans down center of tortillas; top with ½ cup rice, beef, 2 tablespoons corn, and ¼ cup cheese.
  • Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in prepared dish. Repeat with remaining ingredients to prepare 6 total burritos.
  • Cover with foil and bake for 25 minutes (until heated through). If you are baking the burritos from the refrigerator while they're still cold, it will take about 30-35 minutes for them to heat through.

Nutrition Facts : ServingSize 1 burrito, Calories 659 kcal, Carbohydrate 74 g, Protein 31 g, Fat 26 g, SaturatedFat 11.4 g, Cholesterol 76.7 mg, Sodium 1269 mg, Fiber 5.4 g, Sugar 2.8 g

BURRITOS MADE EASY



Burritos Made Easy image

This easy burrito recipe is packed with a bean and beef filling with a taste of the Southwest. And since the recipe makes eight big burritos, you can feed a crowd! -Jennifer McKinney, Washington, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 burritos.

Number Of Ingredients 8

1 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1-1/4 cups chunky salsa
1/4 cup canned chopped green chilies
8 flour tortillas (8 inches), warmed
8 slices process American cheese
Taco sauce and shredded lettuce, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili, salsa and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon about 1/2 cupful beef mixture off center on each tortilla. Top each with a slice of cheese; roll up. Serve with taco sauce and lettuce if desired.

Nutrition Facts : Calories 365 calories, Fat 14g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 957mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

BURRITO CASSEROLE



Burrito Casserole image

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

cooking spray
2 tablespoons olive oil
½ large yellow onion, chopped
1 pound ground beef
1 (16 ounce) can refried beans
1 (1 ounce) package burrito seasoning
1 (14.5 ounce) package tortilla chips
1 (10.75 ounce) can condensed cream of mushroom soup
4 ounces sour cream
2 ½ cups shredded Mexican cheese blend
1 (8 ounce) jar salsa

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

BEAN BURRITO CASSEROLE



Bean Burrito Casserole image

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

1 onion, chopped fine
4 cloves garlic, minced
3 tablespoons olive oil
2 (1 lb) cans pinto beans or 2 (1 lb) cans pink beans, rinsed and drained
1 cup tomato sauce
2 teaspoons ground cumin
4 jalapeno chiles, fresh or pickled,seeded and chopped (wear rubber gloves) (optional)
1/4 cup chopped fresh coriander (optional)
12 flour tortillas, warmed (7- to 8-inch)
1 1/2 cups grated monterey jack cheese (about 6 ounces)
guacamole, as accompaniments
salsa, as accompaniments

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

CHICKEN BURRITO



Chicken Burrito image

Quick and easy dinner that everyone will ask for again and again!

Provided by Holly Nilsson

Categories     Main Course

Time 55m

Number Of Ingredients 12

6 flour tortillas (12")
1 jar salsa (16 ounces)
2 cups monterey jack cheese (shredded, divided)
1 rotisserie chicken (small)
2 cans green chilies (diced, 4 ounces)
1 can fire-roasted tomatoes (diced, 24 ounces, or canned tomatoes with green chiles)
1 chipotle chili in adobo sauce (seeded and minced)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon crushed red pepper flakes
½ teaspoon kosher salt
1 teaspoon oregano

Steps:

  • Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
  • Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
  • Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
  • Cook the burrito filling mixture until it's warm, about 5 minutes.
  • Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
  • Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
  • Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
  • Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.

Nutrition Facts : Calories 577 kcal, Carbohydrate 27 g, Protein 57 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 187 mg, Sodium 1625 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

QUICK & EASY BEAN BURRITO CASSEROLE



Quick & Easy Bean Burrito Casserole image

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

2 tablespoons olive oil
1 onion, chopped fine
4 cloves garlic, minced
2 (14 ounce) cans black beans or 2 (14 ounce) cans pinto beans, rinsed and drained (or mix if you like)
1 cup tomato sauce
2 teaspoons ground cumin
1 dash chili powder (optional)
1 (4 ounce) can chopped green chilies
12 7-inch flour tortillas or 12 8-inch flour tortillas, warmed
1 1/2 cups grated reduced-fat cheddar cheese or 1 1/2 cups reduced-fat monterey jack cheese
low-fat sour cream (to garnish)
green onion, choppped (to garnish)
salsa (to garnish)

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

EASY FROZEN BURRITO CASSEROLE



Easy Frozen Burrito Casserole image

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

1 pkg frozen bean burritos (8 count)
10 ounces condensed cream of mushroom soup
5 ounces milk (about ½ soup can)
4 ounces can diced green chilies
2 cups shredded cheddar cheese
Nonstick cooking spray

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

QUICK AND EASY BURRITO CASSEROLE



Quick and Easy Burrito Casserole image

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

2 pounds ground beef
1 package taco seasoning mix
¼ cup water
1 (28 ounce) can mild enchilada sauce
1 (16 ounce) can refried beans
1 (15.25 ounce) can whole kernel corn, drained
8 tortillas, cut into 2-inch strips
2 cups shredded Mexican cheese blend

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

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