Thursday, August 26, 2010

Bean Burrito Casserole

This is a very yummy quick recipe. It's so easy for those busy nights and so yummy with some mexican rice along with it. I love the Birds Eye Steamfresh mexican rice if I am really running low on time. I can usually find them on sale for a $1 a bag or so.

Bean Burrito Casserole

6 frozen bean and cheese burritos
1 (10.5 ounce) can condensed cream of chicken
1/2 cup sour cream
1 tsp of cumin
1 tsp of chili powder
1 (4 ounce) can diced green chile peppers, drained
1 cup shredded Cheddar cheese (I've also used mexican blend)

Preheat the oven to 350 degrees.
Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a bowl, stir together the cream of chicken soup, cumin, chili powder, 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.

The last time I made this (when I took the picture), I was out of diced green chiles. I decided to sub a can of rotel, drained and it worked great! I also use healthy request cream of chicken soup and low fat sour cream to help this be a bit healthier. Hope you enjoy!

This is being shared at Ultimate Recipe Swap at Life As Mom.

1 comment:

Nikki said...

I love finding great casserole dishes and this looks wonderful. Thanks for sharing. Please join me today for Tasty Traditions, a recipe meme. Have a great day!